These strawberry shortcake ice cream bars are the ultimate frozen summer treat—layered with a buttery cookie crust, creamy strawberry ice cream, and topped with whipped cream and juicy fresh strawberries. Think of them as a cross between a classic icebox cake and a strawberry shortcake, but in sliceable bar form. They’re incredibly easy to make and perfect for summer BBQs, birthday parties, or when you’re just craving something cold and sweet on a hot day.
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Why You’ll Love These Strawberry Ice Cream Bars
- No baking required! All you need is a food processor and a little freezer space.
- Make-ahead friendly – these bars keep beautifully in the freezer for up to a week.
- Easy shortcut ingredients – store-bought ice cream and cookies make this recipe come together fast.
- Fresh, fruity flavor – thanks to fresh organic strawberries and a swirl of vanilla whipped cream.
Ingredients You Need to Make these Strawberry Shortcake Ice Cream Bars
- Shortbread cookies or vanilla crème cookies – these create the buttery, golden crust.
- Melted butter – to bind the crust together.
- Strawberry ice cream – softened so it spreads easily into the crust. We used Alden’s Organic Strawberry Ice Cream.
- Fresh strawberries – for a juicy topping and beautiful pop of color.
- Heavy whipping cream, sugar, and vanilla – for the homemade whipped cream.
How to Make Strawberry Shortcake Ice Cream Bars
Step 1: Make the Crust
Pulse the cookies in a food processor until finely ground. Combine with melted butter until the texture resembles wet sand.
Step 2: Press and Freeze
Line your 8×8 pan with parchment paper, leaving a little overhang to lift the bars out easily. Press the cookie mixture into an even layer and freeze for 20 minutes.
Step 3: Soften the Ice Cream
While the crust sets, let your strawberry ice cream sit at room temperature for 20–30 minutes until soft enough to spread.
Step 4: Layer the Ice Cream
Spread the softened ice cream evenly over the frozen crust. Smooth the top with a spatula and freeze for 3–4 hours or until firm.
Step 5: Whip and Top
Just before serving, whip the cream, sugar, and vanilla until stiff peaks form. Top the bars with fresh sliced strawberries and a generous layer of whipped cream.
Step 6: Slice and Enjoy!
Use the parchment paper to lift the bars from the pan. Slice into squares and serve immediately.
Tips for Success
- If you’re short on time, use store-bought whipped topping instead of homemade whipped cream.
- Want to make it even more festive? Drizzle melted white chocolate or crushed freeze-dried strawberries on top before serving.
- For easier slicing, let the bars sit at room temperature for 2–3 minutes before cutting.
How to Store
Keep leftover bars in an airtight container in the freezer for up to 1 week. Store the whipped cream separately and top just before serving.
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Strawberry Shortcake Ice Cream Bars
Ingredients
- 15 shortbread cookies or vanilla creme cookies
- 3 tablespoons melted butter
- 4 cups of Strawberry Ice cream
- 4 oz Fresh organic Strawberries
- ½ cup heavy whipping cream
- 3 tablespoons of sugar
- 1 teaspoons vanilla extract
Instructions
- to make the crust, blend the cookies in a food processor until finely crushed.
- melt the butter and combine with the cookies until coarse (resembles sand)
- Line an 8×8 square baking pan with parchment paper with some overhang to easily release from the pan. Evenly distribute the crust and press firmly into the pan. Freeze for 20 minutes.
- While the crust is firming, take out the strawberry ice cream and allow it to sit on the counter to soften for 20-30 minutes.
- Pour the ice cream into the crust and freeze for 3-4 hours.
- When you are ready to serve, make the whipped cream In a mixer on medium speed. Whip the sugar, vanilla and heavy whipping cream for 5 minutes or until stiff peaks form. Top with sliced fresh strawberries, and heavy whipping cream, cut into squares and enjoy!
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