Homemade Strawberry Shortcake Ice Cream Bars (5 Ingredients!)
What if I told you that you could recreate the nostalgic magic of those classic strawberry shortcake ice cream bars from your childhood—but even better—and with just five simple ingredients? Sounds almost too good to be true, right? I still have vivid memories of chasing down the ice cream truck on hot summer days in Marrakesh, with those sweet, crunchy, creamy bars as the ultimate prize. For years, I thought that iconic crunchy coating and creamy center were some complex, store-bought secret.
This recipe proves otherwise. These homemade strawberry shortcake ice cream bars unlock that mystery, delivering a dessert that’s both incredibly easy and unbelievably delicious. It’s not just a copycat—it’s an upgrade: a rich, no-churn strawberry ice cream base swirled with jam, layered with buttery vanilla cookie crumbles. The perfect way to capture the taste of summer and a treat that will delight both kids and adults.
Timing Your Frozen Masterpiece
This impressive-looking dessert requires minimal active time, with the freezer doing most of the work.
- Prep time: 20 minutes
- Freezing time: 6 hours
- Total time: Approximately 6 hours and 20 minutes
The hands-on time for this recipe is remarkably low. It takes about 40% less active prep time than a traditional churned ice cream recipe, making it a perfect easy-to-make dessert for any occasion.
Step 1: Create the Crunchy Cookie Crumble
In the bowl of a food processor, combine the vanilla sandwich cookies and ¼ teaspoon kosher salt. Pulse until you have fine crumbs. Add the melted, cooled butter and pulse again until the mixture resembles wet sand. Set aside about ½ cup of the crumble for topping. Press the remaining mixture firmly into the bottom of a parchment-lined 8×8-inch baking pan to form an even crust.
Step 2: Craft the No-Churn Strawberry Ice Cream
In the empty food processor bowl, combine the frozen strawberries and remaining ¼ teaspoon kosher salt. Pulse until finely chopped. Add the cold heavy cream and process for about 30 seconds, until thick and smooth like soft-serve. Do not over-process.
Step 3: Layer Your Creation
Spread half the strawberry ice cream mixture over the cookie crust. Dollop half the strawberry jam on top. Add the remaining ice cream, then the rest of the jam. Swirl gently with a knife or skewer to create a marbled effect.
Step 4: Top and Freeze
Sprinkle the reserved ½ cup of crumble evenly over the top. Cover tightly with plastic wrap or foil and freeze for at least 6 hours, until firm.
Step 5: Slice and Serve
Lift the frozen block out of the pan using the parchment. Place on a cutting board and slice into 9–12 bars. Serve immediately.
Nutritional Insights (per bar, 9 servings)
- Calories: ~350 kcal
- Protein: ~3g
- Carbohydrates: ~35g
- Fat: ~22g
- Sugar: ~25g
Healthier Alternatives
- Lower-Sugar: Use reduced-sugar or fruit juice–sweetened strawberry jam.
- Gluten-Free: Use gluten-free vanilla sandwich cookies.
- Protein Boost: Blend in a scoop of vanilla or unflavored collagen peptides.
Serving Suggestions
- With fresh berries or a berry coulis.
- Paired with a scoop of vanilla ice cream.
- Insert popsicle sticks for party treats.
- Drizzle with melted white chocolate.
Common Mistakes to Avoid
- Using cream that isn’t cold enough.
- Over-processing the cream mixture.
- Not freezing long enough (minimum 6 hours).
- Skipping parchment paper lining.
Storage
- Wrap each bar individually in plastic or wax paper.
- Store in an airtight container or freezer bag.
- Keeps up to 2 weeks in the freezer.
FAQs
Can I make this without a food processor?
Yes. Crush cookies in a bag with a rolling pin. For ice cream, whip cream with a mixer, chop strawberries by hand, and fold together.
Can I use other fruits?
Yes—raspberries, peaches, or mangoes with matching jam work well.
Why is my ice cream layer icy?
This can happen from excess water. Using frozen strawberries and full-fat heavy cream reduces iciness.
Can I make it dairy-free?
Yes, use full-fat canned coconut cream (solid part only) and a dairy-free butter substitute. Texture will differ slightly.
