Strawberry Shortcake Ice Cream Bars: A Homemade Treat Better Than the Original

Remember the thrill of hearing the ice cream truck’s jingle on a hot summer day? One of the most iconic treats was always the Strawberry Shortcake Ice Cream Bar — that nostalgic pink-and-cream crumbly coating made it unforgettable. Good Humor may have made it famous, but now you can make your own Strawberry Shortcake Ice Cream Bars right at home.

This no-bake recipe captures all the magic of those classic Strawberry Shortcake Ice Cream Bars with a fresher, creamier twist. Made with real ingredients and no fancy tools, it’s an easy way to relive childhood memories — or share them with a new generation. If you’re craving something cool, creamy, and totally satisfying, this homemade Strawberry Shortcake Ice Cream Bars recipe is your new summer favorite.

Why You’ll Love This Recipe

This homemade strawberry shortcake ice cream bar recipe checks all the boxes. It brings that nostalgic flavor you remember, but with a richer taste and creamier texture.

You don’t need any fancy tools or an ice cream machine. Just a few basic ingredients and simple steps.

It’s fully flexible to fit your lifestyle. You can make it vegan, gluten-free, or low-carb with easy swaps.

And best of all, the flavor is fresher and more satisfying than anything store-bought. It’s a fun, foolproof dessert that always impresses.

Why This Strawberry Shortcake Ice Cream Bars Recipe Is Foolproof

These Strawberry Shortcake Ice Cream Bars come together perfectly every time thanks to a thoughtful balance of flavor and texture. The strawberry swirl, made with jam instead of fresh fruit, adds smooth sweetness that blends beautifully into the creamy base. Combined with crushed freeze-dried strawberries in the crumb coating, each bite offers the perfect contrast of creamy and crunchy.

The crust features crushed vanilla sandwich cookies mixed with melted butter, forming a firm, slightly salty base that stays crisp even after freezing. It’s an ideal foundation for homemade Strawberry Shortcake Ice Cream Bars.

The no-churn center is made by whipping cold heavy cream and folding it with sweetened condensed milk. This simple technique gives you a luscious texture that rivals churned ice cream—no machine required.

Every element in these Strawberry Shortcake Ice Cream Bars is designed to work together seamlessly, making them easy to prepare and impossible to resist. It’s a tried-and-true recipe for nostalgic summer joy.

Ingredients Needed

For the crust and topping:

• Vanilla sandwich cookies such as Golden Oreos, about 33 cookies or one 13-ounce package
• Unsalted butter, melted and slightly cooled, 6 tablespoons
• Kosher salt, 1/2 teaspoon divided

For the strawberry ice cream layer:

• Frozen strawberries, one 10-ounce bag, slightly thawed
• Cold heavy cream, 1 cup
• Strawberry jam or preserves, 1/2 cup

Ingredient Substitutions and Variations

To Make It Vegan: Use full-fat coconut milk instead of cream, swap strawberry jam for one sweetened with maple or agave syrup, and use plant-based butter and cookies.

To Make It Keto or Low-Carb: Choose keto cookies like Nui Snickerdoodles and replace the jam with a low-sugar version. Keto-friendly ice cream can also be used as the base.

To Make It Gluten-Free: Use certified gluten-free vanilla cookies that mimic the texture and flavor of Golden Oreos.

Equipment Needed

• An 8×8 or 9×9 baking pan
• Food processor or zip-top bag and rolling pin
• Mixing bowls
• Electric hand or stand mixer
• Parchment paper for lining the pan

How to Make Strawberry Shortcake Ice Cream Bars

1. Let the frozen strawberries sit at room temperature for 10 minutes to slightly soften.
2. Line an 8×8-inch baking pan with two sheets of parchment paper placed in a crisscross pattern with overhang on all sides.
3. Combine the vanilla sandwich cookies and 1/4 teaspoon of kosher salt in a food processor.
4. Pulse until the cookies are the texture of fine sand.
5. Add the melted butter and pulse 6-8 times until the crumbs are coated and hold together slightly.
6. (Alternatively, place cookies in a zip-top bag, crush with a rolling pin, and stir in the butter and salt in a bowl.)

No food processor? Use a rolling pin and bag.

Golden Oreos give a classic taste, but other cookies work too.

Add extra jam for a stronger strawberry flavor.

7. Transfer half of the crumb mixture into the prepared pan.
8. Use your fingers or the bottom of a glass to press the crumbs firmly into an even layer.
9. Place the remaining crumbs in a bowl and set aside for the topping.
10. Add the softened strawberries to the food processor and pulse until broken into pea-sized pieces.
11. In a mixing bowl, beat cold heavy cream until stiff peaks form, about 2 to 3 minutes.
12. Add the chopped strawberries, strawberry jam, and remaining salt.
13. Beat on medium speed until fully blended, scraping the sides as needed.
14. Pour the strawberry cream mixture over the crust and spread it evenly.
15. Cover and freeze for 3 hours or until the surface is firm.
16. Sprinkle reserved cookie crumbs on top and press gently to help them stick.
17. Cover and freeze until fully set, at least 6 hours or overnight.
18. To serve, lift out the bars using the parchment overhang and slice into 9 to 12 squares using a sharp knife warmed in hot water

Ice cream bars ready to be dipped into the strawberry cookie crumb coating

To learn how to make ice cream, please read this article.

Expert Tips for Perfect Strawberry Shortcake Bars

• Getting the Layers Right
• Freeze the pan for 10 to 20 minutes between adding each layer to avoid mixing.
• Achieving the Perfect Creamy Texture
• Use cold, full-fat cream or coconut milk and whip until stiff peaks form to prevent iciness.
• Cold cream is a must for proper whipping.
• Boosting the Flavor and Crunch
• Crushed freeze-dried strawberries in the topping add more crunch.
• Press the crust evenly for better stability.
• Slicing and Serving
• For clean cuts, let bars sit out for 5 to 10 minutes and use a warm, sharp knife.
• Use parchment paper overhang to lift bars easily from the pan.
• Proper Storage
• Wrap each bar in plastic wrap.
• Store in an airtight container or freezer bag.
• Keep in the coldest part of your freezer for up to two weeks.

Conclusion

This strawberry shortcake ice cream bar recipe brings back the joy of the classic treat with a fresh twist. It’s creamy, crunchy, and loaded with flavor. Best of all, it’s simple to make and easily adaptable to different diets.

If you tried this recipe, leave a comment and a star rating. What’s your favorite memory of this ice cream truck classic? Share it below. Did you add your own twist? Let us know in the comments.

Frequently Asked Questions

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Strawberry Shortcake Ice Cream Bars

These strawberry shortcake ice cream bars are creamy, crunchy, and full of nostalgic flavor. No baking needed, and they’re even better than the classic ice cream truck version. A refreshing, foolproof dessert for summer or anytime you want a throwback treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 296

Ingredients Method Notes

Ingredients

  

For the crust and topping

• 33 cookies Vanilla sandwich cookies such as Golden Oreos
• 6 tbsp Unsalted butter melted and slightly cooled
• 1/2 tsp Kosher salt divided

For the strawberry ice cream layer

• 10 oz Frozen strawberries slightly thawed
• 1 cup Cold heavy cream
• 1/2 cup Strawberry jam or preserves

Method

 

1. Let the frozen strawberries sit at room temperature for 10 minutes to slightly soften.
2. Line an 8×8-inch baking pan with parchment paper in a crisscross pattern with overhang on all sides.
3. Combine the vanilla sandwich cookies and 1/4 tsp of kosher salt in a food processor and pulse until fine.
4. Add the melted butter and pulse until the crumbs are coated and hold together slightly. Alternatively, crush cookies in a zip-top bag and stir in the butter and salt in a bowl.
5. Transfer half of the crumb mixture into the prepared pan and press into an even layer using fingers or the bottom of a glass.
6. Set aside the remaining crumbs in a bowl for the topping.
7. Pulse the softened strawberries in a food processor until broken into pea-sized pieces.
8. In a mixing bowl, beat cold heavy cream until stiff peaks form, about 2 to 3 minutes.
9. Add chopped strawberries, strawberry jam, and remaining salt. Beat until fully blended, scraping sides as needed.
10. Pour the strawberry cream mixture over the crust and spread evenly. Cover and freeze for 3 hours or until the surface is firm.
11. Sprinkle reserved cookie crumbs on top and press gently. Cover and freeze until fully set, at least 6 hours or overnight.
12. To serve, lift out the bars using parchment overhang. Slice into 9 to 12 squares with a warm, sharp knife.

Notes

Use parchment overhang to easily lift bars from the pan. Let bars sit out 5-10 minutes before cutting for clean slices. Wrap each bar in plastic wrap and store in an airtight container in the freezer for up to two weeks.

For extra crunch and flavor, add crushed freeze-dried strawberries to the topping. You can make this recipe vegan, gluten-free, or low-carb with easy ingredient swaps.

• Calories: 296
• Total Fat: 18.5 g (28.5%)
• Saturated Fat: 9.0 g (44.9%)
• Carbohydrates: 31.4 g (10.5%)
• Fiber: 1.0 g (4.1%)
• Sugars: 19.0 g
• Protein: 2.1 g (4.1%)
• Sodium: 195.8 mg (8.2%