Craving that classic strawberry shortcake flavor in a cool, refreshing bite? What if you could transform it into an irresistible ice cream bar, perfect for warm days and sweet cravings? Get ready to make your own nostalgic dream come true with our easy recipe for Strawberry Shortcake Ice Cream Bars – a delightful combination of crumbly shortbread, sweet strawberry jam, and creamy strawberry ice cream!
Table of Contents
A Classic Reimagined: Strawberry Shortcake Ice Cream Bars Unveiled
Our Strawberry Shortcake Ice Cream Bars capture the essence of summer in every bite. Imagine layers of buttery shortbread crust, a sweet and tangy strawberry jam filling, and a smooth, homemade strawberry ice cream swirled with even more real strawberries, all topped with a sprinkle of crunchy shortbread-strawberry crumbs. It’s a handheld version of a beloved dessert, perfect for picnics, backyard BBQs, or simply enjoying on a sunny afternoon.
This recipe combines the comforting flavors of traditional strawberry shortcake with the refreshing coolness of ice cream, creating a treat that’s both familiar and exciting.
- Yields: 16 bars
- Total Time: Approximately 30 minutes active time, plus at least 6 hours freezing
- Difficulty Level: Medium
- Sweet Spot: The perfect balance of crumbly, creamy, and fruity.
These Strawberry Shortcake Ice Cream Bars are more than just a dessert; they’re a trip down memory lane. The combination of textures and flavors is simply divine, and making them at home allows you to control the sweetness and use high-quality ingredients for a truly exceptional treat.
The Essentials: Ingredients for Your Strawberry Shortcake Ice Cream Bar Masterpiece
Creating these delightful Strawberry Shortcake Ice Cream Bars requires a few key components that work together to deliver that iconic flavor and texture. Here’s a detailed look at what you’ll need, why each ingredient is important, and some ideas for substitutions and variations.
- One 10-ounce box shortbread cookies, such as Lorna Doone: Forms the base crust and the crunchy topping.
- Why it matters: Shortbread cookies provide a buttery, slightly sweet, and crumbly texture that’s characteristic of strawberry shortcake.
- Substitutions/Variations: You could use other plain, crisp butter cookies if you can’t find shortbread, but the flavor profile will be slightly different.
- One 1.2-ounce package freeze-dried strawberries: Adds intense strawberry flavor and a beautiful color to the ice cream and topping.
- Why it matters: Freeze-dried strawberries retain their vibrant color and concentrated flavor without adding extra moisture.
- Substitutions/Variations: If you can’t find freeze-dried strawberries, you could try using fresh strawberries that have been hulled, sliced, and gently cooked down with a little sugar until slightly softened (ensure they are cooled completely and don’t contain too much liquid). The texture of the ice cream might be slightly icier.
- 2 tablespoons light-brown sugar: Adds a touch of sweetness and a hint of molasses flavor to the shortbread crust.
- Why it matters: Brown sugar contributes to the overall flavor complexity of the crust.
- Substitutions/Variations: Granulated sugar can be used as a substitute.
- Kosher salt: Enhances the sweetness of the other ingredients and balances the flavors.
- Why it matters: Salt is crucial for bringing out the best in both sweet and savory components.
- Substitutions/Variations: Table salt can be used, but use slightly less as it’s more concentrated.
- 6 tablespoons unsalted butter, melted: Binds the crushed shortbread crumbs for the crust.
- Why it matters: Melted butter coats the crumbs, allowing them to be pressed into a firm and cohesive crust.
- Substitutions/Variations: Margarine could be used in a pinch, but butter provides the best flavor.
- One 14-ounce can sweetened condensed milk: Provides sweetness and a creamy base for the no-churn ice cream.
- Why it matters: Sweetened condensed milk creates a smooth and rich ice cream without the need for churning.
- Substitutions/Variations: There isn’t a direct substitute that will yield the same texture and sweetness.
- 1 teaspoon pure vanilla extract or vanilla bean paste: Enhances the overall flavor profile of the ice cream.
- Why it matters: Vanilla adds a warm, aromatic note that complements the strawberry and shortbread.
- Substitutions/Variations: Almond extract could offer a different twist, but use sparingly as it’s potent.
- 2 cups cold heavy cream: When whipped, it creates the light and airy texture of the ice cream.
- Why it matters: Heavy cream has a high fat content, which is essential for creating a smooth and scoopable ice cream.
- Substitutions/Variations: Whipping cream with a slightly lower fat content might work, but the texture of the ice cream might be less rich.
- One 18-ounce jar strawberry jam: Forms a sweet and fruity layer between the crust and the ice cream.
- Why it matters: Strawberry jam provides a concentrated strawberry flavor and a slightly gooey texture that contrasts nicely with the other layers.
- Substitutions/Variations: You can use your favorite brand and type of strawberry jam or even a homemade version. Other fruit jams like raspberry or mixed berry could be used for a different flavor.
Let’s Get Started! Step-by-Step Instructions for Your Strawberry Shortcake Ice Cream Bars
Ready to create these delightful Strawberry Shortcake Ice Cream Bars? Follow these simple steps for a refreshing and nostalgic treat!
- Prep the Pan: Line a 9-by-9-inch metal baking pan with aluminum foil, leaving a 2-inch overhang on all sides. This foil sling will make it easy to lift the frozen ice cream bars out of the pan later for cutting.
- Pro Tip: Ensure the foil is smooth against the bottom and sides of the pan for even layers.
- Crush Some Cookies & Strawberries for Topping: Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag. Using a rolling pin, crush the cookies into coarse crumbs. Transfer these crumbs to a medium bowl. Add ½ cup of the freeze-dried strawberries to the resealable bag and gently crush them as well. Add the crushed freeze-dried strawberries to the bowl with the crushed cookies. Mix them together to combine and then set this mixture aside – this will be your delightful topping.
- Pro Tip: Don’t crush the topping mixture too finely; you want some texture in the finished bars.
- Make the Shortbread Crust: Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar, and ¼ teaspoon of kosher salt to a food processor. Process until the mixture is finely ground into crumbs. Add the melted unsalted butter to the food processor and process again until all the crumbs are evenly coated with butter and the mixture resembles wet sand.
- Pro Tip: If you don’t have a food processor, you can finely crush the cookies in a resealable bag using a rolling pin, then transfer them to a bowl and stir in the brown sugar, salt, and melted butter until well combined.
- Press the Crust: Press the shortbread crumb mixture evenly and firmly into the bottom of the foil-lined baking pan. Use the back of a spoon or a flat-bottomed glass to ensure a compact and even crust layer.
- Pro Tip: A firm crust will provide a good base for the jam and ice cream layers.
- Layer the Jam: Pour the entire 18-ounce jar of strawberry jam evenly over the pressed shortbread crust. Use a spatula to spread the jam into a smooth and even layer, ensuring it reaches all edges of the crust.
- Pro Tip: This layer of jam adds a burst of sweet and fruity flavor that complements the shortbread and strawberry ice cream.
- Freeze the Base: Cover the pan tightly with plastic wrap or foil and transfer it to the freezer. Freeze the crust and jam layer while you prepare the ice cream. This should take at least 30 minutes to an hour, allowing the jam to firm up slightly.
- Prepare the Strawberry Ice Cream Base: While the base is freezing, pulse the remaining 1 cup of freeze-dried strawberries in a spice grinder until they are finely ground into a powder. Transfer this vibrant strawberry powder to a large mixing bowl. Add the can of sweetened condensed milk, the pure vanilla extract (or vanilla bean paste), and ¼ teaspoon of kosher salt to the bowl with the strawberry powder. Stir everything together with a whisk or spatula until well combined and a smooth, pink mixture forms.
- Pro Tip: Grinding the freeze-dried strawberries ensures they incorporate smoothly into the ice cream base, providing intense flavor and color.
- Whip the Heavy Cream: In a separate large bowl, pour in the 2 cups of cold heavy cream. Using an electric mixer (handheld or stand mixer) on medium-high speed, whip the cream until firm peaks form. This should take about 2-3 minutes. Be careful not to overwhip, as it can turn into butter. You want stiff peaks that hold their shape when the beaters are lifted.
- Pro Tip: Cold heavy cream whips up best.
- Fold the Ice Cream: Gently fold about 1 cup of the whipped cream into the strawberry-condensed milk mixture using a rubber spatula until just combined. This lightens the denser mixture. Then, carefully fold the lightened strawberry mixture into the remaining whipped cream until everything is well blended and the ice cream base is a uniform pale pink color with no streaks. Use a gentle folding motion to avoid deflating the whipped cream.
- Pro Tip: Folding preserves the air in the whipped cream, resulting in a light and creamy ice cream.
- Assemble the Bars: Once the jam layer is firm, remove the pan from the freezer. Pour the prepared strawberry ice cream mixture evenly over the layer of strawberry jam. Use a spatula to spread it to the edges of the pan, creating a smooth and level surface.
- Add the Topping: Sprinkle the reserved crushed shortbread-freeze-dried strawberry mixture evenly over the top of the ice cream layer. Gently press the topping down slightly so it adheres to the ice cream.
- Freeze Until Solid: Cover the pan tightly again with plastic wrap or foil and return it to the freezer. Freeze the Strawberry Shortcake Ice Cream Bars until they are completely solid, which will take at least 6 hours, but preferably overnight.
- Cut and Serve: Once fully frozen, use the foil overhang as handles to carefully lift the entire block of Strawberry Shortcake Ice Cream Bars out of the baking pan and onto a cutting board. Use a sharp knife, preferably warmed slightly under hot water and wiped dry between cuts, to cut the ice cream block into 16 equal-sized bars. Serve immediately and enjoy your homemade Strawberry Shortcake Ice Cream Bars!
- Pro Tip: For cleaner cuts, run your knife under hot water for a few seconds and wipe it dry before each cut. You can also refreeze any leftover bars individually wrapped in plastic wrap or foil for longer storage.
Strawberry Shortcake Ice Cream Bars: Your Nostalgic Summer Treat!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including freezing time)
- Yield: 16 bars
- Category: Frozen Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Ice Cream Bars combine a buttery shortbread cookie crust, sweet strawberry jam, and creamy strawberry-infused ice cream, topped with a delightful strawberry-cookie crumble. Perfect for summer treats and make-ahead desserts.
Ingredients
- One 10-ounce box shortbread cookies (such as Lorna Doone)
- One 1.2-ounce package freeze-dried strawberries
- 2 tablespoons light-brown sugar
- 1/2 teaspoon kosher salt (divided)
- 6 tablespoons unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups cold heavy cream
- One 18-ounce jar strawberry jam
Instructions
- Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
- Crush 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag into coarse crumbs. Transfer to a bowl.
- Repeat with 1/2 cup of freeze-dried strawberries and mix with the cookie crumbs. Set aside.
- Add the remaining 8 ounces of cookies, brown sugar, and 1/4 teaspoon salt to a food processor. Process until finely ground.
- Add melted butter and pulse until coated. Press mixture evenly into the bottom of the prepared pan.
- Spread the strawberry jam evenly over the crust. Cover and freeze while preparing the ice cream.
- Pulse the remaining 1 cup of freeze-dried strawberries in a spice grinder until powdered. Transfer to a bowl.
- Add sweetened condensed milk, vanilla, and 1/4 teaspoon salt to the strawberry powder and stir to combine.
- Whip heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 2 minutes).
- Fold 1 cup of whipped cream into the condensed milk mixture. Then fold that into the remaining whipped cream until fully blended.
- Spread the ice cream mixture over the jam layer. Top with the reserved strawberry-cookie crumble.
- Cover and freeze until solid, at least 6 hours or overnight.
- Use the foil overhang to lift the frozen bars out of the pan. Cut into 16 pieces and serve.
Notes
- You can substitute vanilla bean paste with regular vanilla extract.
- Use any brand of shortbread cookies if Lorna Doone is not available.
- Ensure the cream is very cold before whipping for best results.
- The bars can be stored in an airtight container in the freezer for up to 1 week.
- Allow to sit at room temperature for 2-3 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Assembly & Presentation: Making Your Ice Cream Bars Irresistible
While Strawberry Shortcake Ice Cream Bars are delicious on their own, a little attention to assembly and presentation can elevate them to a whole new level.
- Even Layers: Ensure each layer – crust, jam, and ice cream – is spread evenly in the pan. This not only looks better but also ensures a consistent flavor and texture in every bite.
- Topping Distribution: Sprinkle the shortbread-strawberry crumb topping uniformly over the ice cream. Gently press it down so it sticks well.
- Clean Cuts: Use a sharp knife, warmed if needed, to cut the frozen block into neat, even bars. Wipe the knife clean between cuts for the best results.
- Individual Wrapping (Optional): For easy serving and storage, you can wrap each ice cream bar individually in plastic wrap or parchment paper after cutting.
Serving Suggestions:
- Simple & Classic: Serve the Strawberry Shortcake Ice Cream Bars straight from the freezer for a refreshing treat.
- Garnish (Optional): A fresh strawberry slice or a sprig of mint can add a pop of color.
- Dipping (Fun Variation): For an extra decadent treat, you can briefly dip the cut bars in melted white chocolate or a thin coating of crushed freeze-dried strawberries mixed with a little powdered sugar.
Storage & Make-Ahead Tips: Keep the Sweetness Frozen
Your homemade Strawberry Shortcake Ice Cream Bars are best enjoyed frozen and can be stored for a while if handled correctly.
Storage
- In the Freezer: Store the cut Strawberry Shortcake Ice Cream Bars in an airtight container or individually wrapped in plastic wrap or foil in the freezer for up to 1-2 months. Proper wrapping prevents freezer burn and helps maintain their flavor and texture.
Make-Ahead Tips
- Crust and Jam: The shortbread crust can be pressed into the pan, and the jam layer spread on top, then frozen for several days in advance. Just make sure it’s well covered.
- Ice Cream Base: The strawberry ice cream base (after folding in the whipped cream) can also be made a day ahead and stored in an airtight container in the freezer. You might need to let it sit at room temperature for a few minutes to soften slightly before pouring it over the frozen jam layer.
- Fully Assembled Bars: The fully assembled Strawberry Shortcake Ice Cream Bars can be frozen for several weeks in advance. Just ensure they are well covered to prevent freezer burn.
Thawing (Not Recommended)
- Thawing and refreezing ice cream bars can negatively impact their texture, making them icy. It’s best to keep them frozen until ready to enjoy.
Creative Twists: Explore More Frozen Dessert Adventures!
The classic Strawberry Shortcake Ice Cream Bars are a delightful treat, but their simple structure invites creative variations. Don’t be afraid to experiment with different cookies, fruits, or even a drizzle of something special! Here are at least three creative twists to inspire your next frozen dessert adventure.
- Blueberry Lemon Shortcake Ice Cream Bars (Flavor & Fruit Swap)
- Concept: A bright and tangy twist featuring a lemon-infused shortbread crust and a creamy blueberry ice cream swirled with lemon curd.
- How to do it:
- Crust: Add the zest of one lemon to the shortbread cookie crumbs before adding the melted butter.
- Jam Layer: Use a high-quality blueberry jam or make a simple blueberry compote.
- Ice Cream: Fold in about ½ cup of prepared lemon curd into the vanilla ice cream base along with the crushed freeze-dried blueberries (or gently cooked and cooled fresh blueberries).
- Topping: Use crushed lemon shortbread cookies or the same blueberry-lemon mixture as the ice cream.
- Appeal: This variation offers a refreshing blend of tart lemon and sweet blueberry, perfect for a change of pace.
- Chocolate Chip Cookie Dough Ice Cream Bars (Cookie Lovers’ Dream)
- Concept: Indulge in the beloved flavor of chocolate chip cookie dough in a fun, frozen bar format.
- How to do it:
- Crust: Use crushed chocolate chip cookies for the base. You can even mix in some finely chopped mini chocolate chips.
- Filling: Instead of jam, layer with a thin spread of hot fudge sauce or a caramel sauce.
- Ice Cream: Fold chunks of edible chocolate chip cookie dough into a vanilla ice cream base. You can also swirl in a little extra fudge or caramel.
- Topping: Sprinkle with more crushed chocolate chip cookies and mini chocolate chips.
- Flavor Profile: This twist caters to those who can’t resist the classic combination of chocolate chip cookies and creamy ice cream.
- Peanut Butter Banana “Shortcake” Ice Cream Bars (Nutty & Fruity)
- Concept: A creamy and satisfying combination of peanut butter and banana, using crushed vanilla wafers for a “shortcake”-like base.
- How to do it:
- Crust: Use crushed vanilla wafer cookies mixed with a tablespoon of melted peanut butter instead of shortbread.
- Filling: Layer with a thin spread of creamy peanut butter or a homemade banana “jam” (mashed ripe bananas cooked with a little sugar and lemon juice until slightly thickened and cooled).
- Ice Cream: Make a banana-flavored ice cream by blending ripe bananas into the sweetened condensed milk base. You can also swirl in some extra peanut butter.
- Topping: Sprinkle with more crushed vanilla wafers and chopped peanuts.
- Dietary Note: This variation can be made dairy-free by using dairy-free vanilla wafers and coconut whipped cream for the ice cream.
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Your Frozen Treat Adventure Awaits!
There you have it: the delightful recipe for homemade Strawberry Shortcake Ice Cream Bars! This treat perfectly captures the nostalgic flavors of summer in a cool, refreshing, and easy-to-eat format. With its layers of crumbly shortbread, sweet strawberry jam, and creamy strawberry ice cream, it’s a guaranteed crowd-pleaser for all ages.
So, gather your ingredients, clear some space in your freezer, and get ready to create a batch of these irresistible ice cream bars. They’re perfect for beating the heat, satisfying your sweet tooth, or bringing a smile to anyone who takes a bite. Enjoy your homemade frozen slice of summer!
What’s your favorite nostalgic dessert turned into an ice cream? And what unique flavor combination would you love to try in an ice cream bar? Share your thoughts and frozen treat triumphs in the comments below! Happy creating!
FAQs: Your Strawberry Shortcake Ice Cream Bar Questions Answered!
Still have questions about crafting the perfect Strawberry Shortcake Ice Cream Bars? We’ve got the answers to help you succeed!
Q: Can I use a different size pan for these ice cream bars?
A: Yes, you can use a different size pan, but it will affect the thickness and the number of bars you get. If you use a larger pan (like a 9×13 inch), the bars will be thinner, and you’ll get more servings. You might also need to adjust the freezing time slightly. A smaller pan will result in thicker bars and fewer servings. The 9×9 inch pan yields a good balance of size and thickness.
Q: What if I can’t find freeze-dried strawberries?
A: If you can’t find freeze-dried strawberries for your Strawberry Shortcake Ice Cream Bars, you have a couple of options:
- Gently Cooked Fresh Strawberries: Hull and slice about 2 cups of fresh strawberries. In a saucepan, combine them with 2-3 tablespoons of sugar and a squeeze of lemon juice. Cook over low heat until the strawberries soften and release some of their juices, about 10-15 minutes. Let the mixture cool completely before pulsing some of it in a spice grinder (not as fine as freeze-dried) and folding it into the ice cream base. Be mindful that fresh strawberries contain more water, which could make the ice cream slightly icier.
- Strawberry Extract/Flavoring: You can use a good quality strawberry extract or flavoring to boost the strawberry taste in the ice cream base. Start with a small amount (½ teaspoon) and add more to taste. The color won’t be as vibrant as with freeze-dried strawberries, so you might want to add a drop or two of red food coloring if desired.
Q: My ice cream bars are too hard to cut. What can I do?
A: If your Strawberry Shortcake Ice Cream Bars are too hard to cut straight from the freezer, let them sit at room temperature for about 5-10 minutes to soften slightly. You can also try the trick of warming your knife under hot water for a few seconds and then wiping it dry before each cut. A thin, sharp knife works best. Cut with a firm, even pressure.
Q: Can I make these ice cream bars without sweetened condensed milk?
A: This recipe relies on sweetened condensed milk for its specific texture and sweetness in the no-churn ice cream. Substituting it will significantly alter the outcome. Traditional churned ice cream recipes involve custard bases and churning to achieve a smooth texture. If you want to avoid sweetened condensed milk, you would need to find a different recipe for homemade strawberry ice cream.
Q: How can I prevent the bottom crust from getting soggy from the jam?
A: The shortbread crust in this Strawberry Shortcake Ice Cream Bar recipe is quite buttery, which helps to create a barrier against the moisture from the jam. Pressing the crust firmly and evenly into the pan also helps. Ensuring the jam layer isn’t overly thin or watery can also prevent sogginess. Freezing the crust and jam layer before adding the ice cream helps to further solidify the base.