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Strawberry Shortcake Ice Cream Bars Recipe

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4.4 from 33 reviews

  • Author: Chef
  • Total Time: 6 hours 25 minutes
  • Yield: 12 bars
  • Diet: Vegetarian

Description

These Strawberry Shortcake Ice Cream Bars are a refreshing and nostalgic frozen dessert made at home with creamy vanilla ice cream, juicy fresh strawberries, and a crunchy, flavorful strawberry shortcake crumble. Perfect for summer gatherings, they combine layers of crushed vanilla sandwich cookies mixed with freeze-dried strawberries and butter, a sweetened strawberry layer, and a rich ice cream base to create a delightful no-bake treat that’s easy to prepare and sure to impress.

Ingredients

Shortcake Crumble

  • 1½ cups vanilla sandwich cookies, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 4 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

Strawberry Layer

  • 2 cups fresh strawberries, hulled and finely chopped
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Ice Cream Layer

  • 4 cups vanilla ice cream, slightly softened
  • ½ cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Baking Pan: Line an 8×8-inch baking pan with parchment paper, ensuring some overhang on the sides for easy removal of the bars later.
  2. Make the Shortcake Crumble: In a bowl, mix together the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, melted butter, and granulated sugar until the crumbs are evenly coated with butter and sugar.
  3. Form the Crust: Press about half of the crumble mixture firmly into the bottom of the prepared pan to create an even crust layer. Place the pan in the freezer for 15 minutes to set.
  4. Prepare the Strawberry Layer: Combine the finely chopped fresh strawberries, sugar, and lemon juice in a small bowl. Let the mixture sit for 10 to 15 minutes to macerate, then gently mash the berries slightly to release juices.
  5. Spread the Ice Cream: Evenly spread the slightly softened vanilla ice cream over the chilled shortcake crust in the pan, smoothing the top with a spatula.
  6. Add the Strawberry Layer: Spoon the macerated strawberry mixture over the ice cream layer and gently spread it out evenly.
  7. Top with Remaining Crumble: Sprinkle the remaining shortcake crumble over the strawberry layer and gently press it lightly into the surface.
  8. Freeze Until Firm: Cover the pan tightly with plastic wrap or foil and freeze for at least 4 to 6 hours, or until the bars are completely firm and set.
  9. Serve: When ready to serve, remove the bars from the freezer and let them sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing. Use the parchment overhang to lift the bars out, cut into 12 bars, and serve immediately.

Notes

  • For the best creamy texture and flavor, use full-fat vanilla ice cream rather than low-fat or light versions.
  • Freeze-dried strawberries contribute authentic strawberry shortcake flavor and a pretty pink hue to the crumble layer.
  • Make sure the ice cream is softened but not melted when spreading to avoid a runny dessert.
  • Store any leftover bars tightly covered in the freezer for up to 1 week for best taste and texture retention.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert, Frozen Dessert, Ice Cream
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenmartha.com/strawberry-shortcake-ice-cream-bars-recipe/