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Delish Strawberry Shortcake Ice Cream Bars

Delish Strawberry Shortcake Ice Cream Bars

These Strawberry Shortcake Ice Cream Bars layer creamy vanilla ice cream with a bright strawberry swirl and buttery shortcake crumble—just like the nostalgic ice cream truck favorite, made at home.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 6 cups vanilla ice cream slightly softened
  • 1 tsp vanilla extract
  • 0.125 tsp fine sea salt
  • 3 cups fresh strawberries hulled and chopped
  • 0.33 cups granulated sugar for strawberry swirl
  • 1 tbsp lemon juice fresh
  • 1 tbsp cornstarch for strawberry swirl
  • 1 tbsp water to make cornstarch slurry
  • 3 cups vanilla sandwich cookies finely crushed (Golden Oreo style)
  • 1.5 cups freeze-dried strawberries crushed into powdery crumbs
  • 0.25 cups granulated sugar for crumble
  • 0.5 cups unsalted butter melted

Instructions

Preparation Steps

  • Line a 9x13 inch baking pan with parchment paper, leaving a 2 inch overhang on the long sides for easy lifting. Set aside. Preheat oven to 350°F.
  • Make the strawberry swirl: In a saucepan, combine strawberries, 0.33 cups sugar, and lemon juice. Cook over medium heat, stirring, until juicy and bubbling, 5 to 7 minutes. Stir cornstarch with water to make a slurry, then pour into the pan. Cook 1 to 2 minutes more until thick and jammy. Transfer to a bowl and cool completely.
  • Make the shortcake crumble: In a bowl, mix crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and 0.25 cups sugar. Stir in melted butter until evenly moistened. Spread on a parchment-lined sheet pan and bake at 350°F for 8 to 10 minutes until lightly crisp. Cool completely, then break into chunky crumbs.
  • Soften and flavor the ice cream: In a large bowl, stir the softened vanilla ice cream with vanilla extract and salt until smooth and spreadable.
  • Assemble: Press half of the crumble firmly into the bottom of the lined 9x13 pan. Dollop the ice cream over the crust and spread into an even layer. Spoon the cooled strawberry swirl over the top and lightly swirl with a knife. Sprinkle the remaining crumble evenly on top, pressing gently to adhere.
  • Freeze until solid, at least 4 hours or overnight. Lift out by the parchment, slice into 16 bars, and serve.

Notes

Shortcut: Swap the homemade strawberry swirl with 1.5 cups of good-quality strawberry jam warmed just until pourable. For extra crunch, add 0.5 cups chopped freeze-dried strawberries to the top before freezing. Store bars tightly wrapped in the freezer for up to 2 weeks.