Strawberry Shortcake Ice Cream Bars Recipe
Introduction
Strawberry Shortcake Ice Cream Bars combine the nostalgic flavors of a classic dessert into a fun, frozen treat. These bars feature creamy strawberry ice cream coated in buttery cookie crumbs with a hint of real freeze-dried strawberries. Perfect for warm days or any time you want a delightful, easy-to-make dessert.
Ingredients
- 1 pint very soft (almost melted) strawberry ice cream
- 4 (3-inch) sugar cookies
- 1 tablespoon crushed freeze-dried strawberries
- 1 tablespoon unsalted butter, melted
- 6 (3-ounce) ice-pop molds and sticks
Instructions
- Step 1: Divide the softened strawberry ice cream evenly among the ice-pop molds. Insert the sticks and freeze until the ice cream bars are firm, at least 4 hours.
- Step 2: While the ice cream freezes, pulse the sugar cookies in a food processor until fine crumbs form. Transfer half of these crumbs to a plate. To the remaining crumbs in the processor, add the crushed freeze-dried strawberries and drizzle with melted butter. Pulse a few times to create fragrant strawberry crumbs, then stir them into the plain crumbs on the plate.
- Step 3: Line a large plate or rimmed baking sheet with parchment paper. Briefly dip the ice-pop molds in hot water to loosen the bars. Remove one ice cream bar at a time and let it thaw for about 1 minute. Dip each bar into the crumb mixture, turning to coat fully and pressing gently to help crumbs adhere. Place the coated bars on the prepared plate and freeze again for at least 15 minutes before serving.
Tips & Variations
- For extra crunch, try adding finely chopped toasted almonds or pecans to the crumb coating.
- You can swap freeze-dried strawberries for freeze-dried raspberries for a twist on the flavor.
- Use gluten-free sugar cookies to make this treat suitable for gluten-sensitive guests.
Storage
Store the finished ice cream bars in an airtight container in the freezer for up to 7 days. To serve, let them sit at room temperature for a few minutes to soften slightly for easier eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other flavors of ice cream?
Yes, you can substitute strawberry ice cream with vanilla or any fruit-flavored ice cream to create different variations of this dessert.
How do I prevent the crumb coating from falling off?
Make sure the ice cream bars are slightly thawed before dipping so the crumbs will stick better. Pressing crumbs gently onto the surface also helps adhere them firmly.
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Strawberry Shortcake Ice Cream Bars Recipe
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
Description
These Strawberry Shortcake Ice Cream Bars combine creamy strawberry ice cream with crunchy sugar cookie crumbs and a touch of freeze-dried strawberries for a refreshing, dreamy summer treat. Simple to prepare with just a few ingredients and easy to customize, these frozen bars are perfect for hot days or as a nostalgic dessert.
Ingredients
Ice Cream Bars
- 1 pint very soft (almost melted) strawberry ice cream
- 6 (3-ounce) ice-pop molds and sticks
Cookie Crust
- 4 (3-inch) sugar cookies
- 1 tablespoon crushed freeze-dried strawberries
- 1 tablespoon unsalted butter, melted
Instructions
- Fill and freeze ice cream bars: Divide the softened strawberry ice cream evenly among the 6 ice-pop molds, insert sticks, and freeze until completely firm, at least 4 hours.
- Prepare the crumb coating: Pulse the sugar cookies in a food processor until fine crumbs form. Transfer half of the crumbs to a plate. Add the freeze-dried strawberries and drizzle the melted butter into the remaining crumbs in the food processor. Pulse a few times to combine and create strawberry-flavored crumbs. Stir these strawberry crumbs into the plain crumbs on the plate.
- Coat ice cream bars with crumbs: Line a large plate or rimmed baking sheet with parchment paper. Dip the molds briefly into hot water to loosen the ice cream bars. Remove one bar at a time and let thaw for 1 minute. Dip each bar into the crumb mixture, turning to coat all sides and pressing lightly to help crumbs adhere. Place coated bars on the parchment-lined plate and return to the freezer.
- Freeze before serving: Freeze the crumb-coated ice cream bars again for at least 15 minutes to firm up. Serve immediately or store in an airtight container in the freezer for up to 7 days.
Notes
- Let the strawberry ice cream soften to almost melted consistency for easier molding.
- Briefly dipping molds in hot water helps release the ice cream bars without breaking.
- Freeze the finished bars in an airtight container for up to a week for convenience.
- For a nutty twist, add chopped nuts to the crumb mixture.
- If freeze-dried strawberries are unavailable, finely chopping fresh strawberries and reducing moisture slightly can work as a substitute.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Keywords: strawberry shortcake, ice cream bars, frozen dessert, summer treat, strawberry ice cream, sugar cookie crumbs
