Last updated on June 5, 2025
Strawberry shortcake ice cream is just plain happiness on a stick, right? There’s not much worse than craving it and finding the freezer only has those ancient fish sticks left. Ugh. But that doesn’t have to be your sad story thanks to this ridiculously simple (yes, really) recipe. Forget the fancy ice cream truck lines or the store being out—just grab your kitchen gear and you’re set. I’ll walk you through how I beat the heat with homemade strawberry shortcake ice cream bars. Trust me, after you try these, you might skip the truck for good. Oh, and if you’re an ice cream maniac like me, check out these creative flavors too: this easy no churn blueberry ice cream or the next-level chocolate chip cookie dough ice cream cake when you want to mix things up.
Table of Contents
Homemade Strawberry Shortcake Ice Cream Bars
- Total Time: 360 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Enjoy the delightful flavors of summer with these creamy homemade strawberry shortcake ice cream bars. Perfectly sweet and refreshing!
Ingredients
- 2 cups Fresh strawberries (or frozen, thawed)
- 2 cups Heavy cream
- 1 can (14 oz) Sweetened condensed milk
- 1 cup Shortbread cookies, crushed
- 1/4 cup Butter, melted
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
- Crush the shortbread cookies until they resemble chunky sand, then mix with melted butter and set aside.
- Dice the strawberries, sprinkle with sugar, and let them sit for about 10 minutes.
- In a bowl, beat the heavy cream until soft peaks form.
- Gently fold in the sweetened condensed milk, vanilla, and salt, then add the strawberry chunks.
- Layer half of the cream mixture into a loaf pan, add some cookie crumbs, then top with the rest of the cream. Finish with a layer of cookie crumbs pressed in gently.
- Freeze overnight or for at least 6 hours.
- Slice into bars and enjoy!
Notes
Feel free to customize with white chocolate chips or different cookies as desired. The ice cream can be effortlessly adjusted for sweetness and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry ice cream, summer dessert, no bake dessert, homemade ice cream, strawberry shortcake
Reasons You Should Try This Recipe
So, let’s get real. Store-bought strawberry shortcake ice cream bars are decent, sure, but making them yourself brings everything up about four notches. First off, fresh strawberries. I mean, you can taste the difference. Half the time, those box bars taste like “pink mystery flavor.” Here, the strawberry flavor is poppin’, not hiding.
Another reason—no weird additives. Just honest stuff you probably already grabbed from the store or maybe you’re lucky and have hanging out in your fridge. Plus, you can adjust the amount of sweetness or crunch to match what you like most. Kids absolutely go nuts for these too—mine treat ‘em like mini gold bars.
Ingredients
Alright, let’s keep it fuss-free. All you need for this strawberry shortcake ice cream is:
- Fresh strawberries (okay, frozen is fine in a pinch, but I’m not thrilled about it)
- Heavy cream (no, half-n-half doesn’t set up the same)
- Sweetened condensed milk (the magic ingredient that ties it together)
- Shortbread cookies (it’s called shortcake for a reason, people)
- Butter (for that crumbly outside)
- A tiny splash of vanilla (it makes more difference than you think)
- Pinch of salt
Some folks get wild and toss in white chocolate chips or use graham crackers instead. Sure, go for it. I’m not here to gatekeep. As long as you keep those main characters in the cast, you’ll do fine. 
A Step by Step Instructions
If you’re looking for more strawberry-packed snacks, I highly recommend my strawberry shortcake energy bites for those who want less mess, or these strawberry cream cheese muffins for breakfast. One more reason: the look on your friends’ faces when they bite in? Five-star restaurant moment right there.
Let’s not overcomplicate it, alright? Here’s how I get this cool treat ready without breaking a sweat.
First, smash up your shortbread cookies until they look like chunky sand. Add melted butter, quick mix—set aside for later. Next, dice those strawberries, sprinkle just a little sugar, and let them hang out for about 10 minutes.
Beat the heavy cream in a big bowl until you’ve got soft peaks. Now swirl in the condensed milk, vanilla, and pinch of salt. Fold in your strawberry chunks. You want those pink swirls for the “wow” moment.
Scoop half the cream mixture into a baking dish or loaf pan. Toss some cookie crumbs over. Add the rest of the cream, then finish with a final snowstorm of crumbs. Press them in gently. Freeze overnight or, if you’re impatient, like me, at least 6 hours.
Slice into bars (or just dig in with a spoon, who’s judging?) and enjoy.
How to Make Homemade Strawberry Shortcake Ice Cream
Homemade strawberry shortcake ice cream just slaps different. Here’s why: you can control everything. If you like your bars more tangy, add a squeeze of lemon right in with the strawberries. If you’re after nostalgia, keep the cookie layer on the thicker side. Oh, and don’t stress about fancy mixers or new pans—you’re literally just mixing and freezing.
I once made a batch during a family BBQ and, I swear, everyone was sneaking extra bars before dinner was even close to ready. That’s the kind of reaction this recipe gets. I’ve even tried it with oat milk for a dairy-free version—still pretty darn good.
If this recipe sparks your inner ice cream artist, you need to try my homemade moose tracks ice cream (no churn) too. Same “no machine” approach. Summer dessert hero, always.
A Simple No Bake Summer Dessert Recipe
No bake = no sweat. Literally. When the oven’s off, and the kitchen isn’t boiling, everyone’s happier. The brilliant thing about this strawberry shortcake ice cream? You don’t need chef skills.
You just toss your mix together—it’s like making edible art with a kid. Changing up the cookie type or using different fruit works, but honestly, nothing beats strawberry in the summer. Sometimes, I prep these before bed and wake up to a freezer win. It’s the sort of “effortless” dessert that’ll make you look like some dessert genius at backyard cookouts.
Seriously, if you’ve ever bombed a cake or burnt a pie, this is your redemption arc. Give yourself a win. Bonus: way less cleanup.
Why I Love These Strawberry Ice Cream Bars
I’m obsessed with these strawberry ice cream bars for a ton of reasons. First, they remind me of childhood summers, dripping ice cream down my arm, not a care in the world. These bars are also way creamier than anything I pick up at a gas station freezer.
They work for all ages too. Even my picky niece (she doesn’t eat green things) goes back for seconds. The balance of crunchy, sweet, and that pop of berry—it’s, I dunno, almost magical? Having a stash in the freezer feels like cheating at dessert.
Last time, I brought a pan to the neighborhood block party. Gone before the hot dogs even hit the grill. Not even exaggerating. Make extra. Seriously.
What Customers Are Saying
Don’t just take my word for it—everyone who’s tried my strawberry shortcake ice cream says pretty much the same thing: “Can I have another?” My cousin told me these are better than the grocery store ones by a mile. People always ask for the recipe (even folks who “don’t bake”).
A friend of mine used this recipe for her kid’s birthday, and the kids liked them more than the cake. One hilarious comment: “These taste like winning field day as a grown up.”
You’ll probably get hit with requests to bring these to every summer get-together from now on. Consider this your warning, and also, congrats.
Serving Suggestions
- Serve bars straight from the freezer for the best texture and crunch.
- Dip one end in melted white chocolate if you’re feeling fancy.
- Crumble leftovers (if you have any) on top of morning waffles.
- Eating with fresh strawberries on the side? Double the fun.
You Gotta Try This Soon!
If you ever feel that itch for a nostalgic, super-creamy treat, give this strawberry shortcake ice cream recipe a shot. With just a handful of ingredients and no baking drama, you’ll actually impress yourself—and everyone else, honestly. Got a big cookout or a chill night planned? These bars deliver that “wow” every time.
Wanna tweak it or get creative? Go ahead. And hey, for even more inspiration, check out this Homemade Strawberry Shortcake Ice Cream or take a peek at the original Strawberry Shortcake Bar by Good Humor for even more childhood sweetness. Let me know how yours turn out—I genuinely wanna hear about it!
Frequently Asked Questions
How long does this strawberry shortcake ice cream last in the freezer?
About two weeks, but honestly, it’s rare they’re around that long.
Can I use frozen strawberries?
Yep! Just thaw and drain ’em first, or your ice cream gets icy spots (not good).
Is this gluten free?
Not as-is—those cookies have wheat. Grab gluten free shortbread and you’re golden.
Can I make these bars vegan?
Certainly. Swap the cream for coconut cream and use vegan butter and cookies.
Do I need popsicle molds?
No way. A loaf pan, brownie pan, or even small cups work fine.
