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–+ servings
Strawberry Shortcake Ice Cream Bars

Strawberry Shortcake Ice Cream Bars

These delightful no-bake treats combine layers of buttery shortcake, creamy vanilla ice cream, and fresh strawberries for a dessert that's both refreshingly nostalgic and incredibly simple to make.
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Prep Time 25 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 285 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Offset Spatula

Ingredients
  

Shortcake Base

  • 2 cups vanilla shortcake cookies crumbled (store-bought or homemade)
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

Ice Cream Layer

  • 1 quart premium vanilla ice cream slightly softened
  • 1 cup freeze-dried strawberries crushed
  • 1 teaspoon vanilla extract

Strawberry Layer

  • 2 cups fresh strawberries hulled and diced
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon lemon juice

Topping

  • 1 cup whipped cream or whipped topping
  • 1/2 cup shortcake cookie crumbs
  • fresh strawberry slices for garnish

Instructions
 

  • Line a 9x13-inch baking pan with parchment paper, leaving overhang on all sides for easy removal. Lightly mist the pan first so the parchment stays in place.
  • In a medium bowl, combine the shortcake cookie crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly and evenly into the prepared pan, creating a solid foundation. Use the bottom of a measuring cup to create a smooth, compacted surface.
  • Allow your vanilla ice cream to soften just until spreadable—about 10 minutes at room temperature. Fold in the crushed freeze-dried strawberries and vanilla extract until well incorporated but still streaky.
  • Spread the ice cream mixture evenly over the shortcake base, using an offset spatula to create a smooth surface. Work quickly to prevent excessive melting. Immediately place in the freezer for 1 hour or until firm.
  • While the base layers freeze, combine the diced fresh strawberries, honey, and lemon juice in a bowl. Let sit for 15-20 minutes, allowing the strawberries to release their natural juices.
  • Spread the macerated strawberry mixture over the frozen ice cream layer. Return to the freezer for another hour. Once firm, top with whipped cream, sprinkle with remaining shortcake crumbs, and garnish with fresh strawberry slices if desired. Freeze for at least 2 more hours until completely set.
  • Remove from the freezer 5-10 minutes before serving to allow for easier cutting. Use the parchment overhang to lift the entire dessert from the pan. With a sharp knife (warmed under hot water and dried), cut into 12 bars.

Notes

For best results, store these bars for up to 2 weeks by wrapping individual portions in parchment paper, then aluminum foil to prevent freezer burn. Keep in an airtight container at the back of the freezer where temperature fluctuations are minimal.
For a dairy-free version, substitute the butter with coconut oil, use a plant-based ice cream alternative, and top with coconut whipped cream.
Allow exactly 5-7 minutes of tempering before serving for the perfect creamy-yet-firm texture.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 3gFat: 18gSaturated Fat: 11gSodium: 110mgFiber: 2gSugar: 19g
Keyword Ice Cream, No-Bake, Strawberry, Summer Dessert, Frozen Treat
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