Strawberry Shortcake Ice Cream Bars
These homemade Strawberry Shortcake Ice Cream Bars blend creamy vanilla ice cream with a crunchy golden cookie and strawberry crumble—perfectly nostalgic and easy to customize for any summer gathering!
Equipment
- Popsicle molds
- Loaf pan
- Wooden sticks
- Mixing Bowls
- Food Processor
- Spatula
Ingredients
Ice Cream Layer
- 2 cups vanilla ice cream softened
- 1 tsp pure vanilla extract optional
Strawberry Shortcake Crumble Topping
- 12 golden sandwich cookies crushed
- 2 tbsp freeze-dried strawberries finely crushed
- 2 tbsp unsalted butter melted
- 1 tbsp strawberry gelatin powder optional, for color and flavor
Instructions
- In a food processor, pulse golden sandwich cookies into coarse crumbs.
- Add freeze-dried strawberries and pulse to blend. Mix in gelatin powder and melted butter. Set aside.
- Let vanilla ice cream soften slightly. Stir in vanilla extract if using.
- Spoon softened ice cream into molds or loaf pan. Insert sticks. Freeze for 3–4 hours.
- Unmold or slice frozen bars. Quickly press into crumble mixture, coating all sides.
- Place coated bars on parchment-lined sheet and freeze for at least 30 minutes before serving.
Notes
Try variations like ice cream sandwiches or a layered cake. Store extra crumble in the fridge for up to a week.