Why Make This Recipe
Delish Strawberry Shortcake Ice Cream Bars are perfect for hot summer days or any occasion when you want a refreshing treat. These bars combine the creamy goodness of vanilla ice cream with delicious strawberry preserves and crunchy shortbread cookie crumbs. They are easy to make and a joy to eat, making them a hit with both kids and adults. Plus, you can make them ahead of time for gatherings, picnics, or just a sweet snack at home.
How to Make Delish Strawberry Shortcake Ice Cream Bars
Ingredients:
- 1.5 quarts vanilla ice cream (softened for about 10 minutes)
- 0.75 cups strawberry preserves (room temperature for easier swirling)
- 3 cups shortbread cookie crumbs (from about 12 ounces of cookies)
- 1 ounce freeze-dried strawberries (crushed to a fine powder)
- 0.33 cups unsalted butter (melted)
- 0.25 teaspoons kosher salt
- 1 teaspoon vanilla extract (optional)
Directions:
- Prepare a Baking Dish: Start by lining a 9×13 inch baking dish with parchment paper. Leave some paper hanging over the edges for easy removal later.
- Make the Cookie Crust: In a bowl, mix the crushed shortbread cookie crumbs, melted butter, freeze-dried strawberry powder, and kosher salt until combined. Press this mixture evenly into the bottom of the prepared baking dish.
- Add Ice Cream Layer: Next, scoop the softened vanilla ice cream over the cookie crust. Spread it out evenly with a spatula.
- Swirl in Strawberry Preserves: Spoon the strawberry preserves over the ice cream. Use a knife or skewer to swirl them lightly into the ice cream for a marbled effect.
- Freeze: Cover the dish with plastic wrap and place it in the freezer for at least 4 hours or until the ice cream is firm.
- Cut into Bars: Once frozen, lift the dessert out of the dish using the parchment paper. Cut it into bars and serve immediately.
How to Serve Delish Strawberry Shortcake Ice Cream Bars
Serve these delicious bars straight from the freezer on a hot day. They pair well with fresh strawberries on the side or a drizzle of extra strawberry preserves on top. Enjoy them as a fun dessert at summer gatherings, birthday parties, or whenever you need a sweet treat.
How to Store Delish Strawberry Shortcake Ice Cream Bars
Store any leftover bars in an airtight container in the freezer for up to a week. Be sure to keep them covered well to prevent freezer burn. You can also wrap individual bars in plastic wrap for easy grab-and-go treats!
Tips to Make Delish Strawberry Shortcake Ice Cream Bars
- Allow the ice cream to soften slightly before adding it to the crust to make spreading easier.
- For the cookie crust, any type of shortbread cookies will work, but classic shortbread gives the best flavor.
- If you don’t have freeze-dried strawberries, you can leave them out or replace them with another flavor, like crushed graham crackers.
Variation
Try adding layers of other flavors! Use chocolate ice cream instead of vanilla or swap the strawberry preserves for blueberry or raspberry preserves. You can make a fun mixed-flavor dessert!
FAQs
Can I use homemade strawberry preserves?
Yes, homemade preserves work just fine! Just ensure they are at room temperature for easy swirling.
How can I make this recipe dairy-free?
You can use dairy-free vanilla ice cream and substitute the butter with a dairy-free alternative.
Can I freeze these bars for longer?
While they are best eaten within a week, you can store them for up to 2 weeks in the freezer, but the texture may change slightly as they sit.
Delish Strawberry Shortcake Ice Cream Bars
- Total Time: 255 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Refreshing strawberry shortcake ice cream bars made with creamy vanilla ice cream, strawberry preserves, and crunchy shortbread cookie crumbs.
Ingredients
- 1.5 quarts vanilla ice cream (softened for about 10 minutes)
- 0.75 cups strawberry preserves (room temperature for easier swirling)
- 3 cups shortbread cookie crumbs (from about 12 ounces of cookies)
- 1 ounce freeze-dried strawberries (crushed to a fine powder)
- 0.33 cups unsalted butter (melted)
- 0.25 teaspoons kosher salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare a Baking Dish: Line a 9×13 inch baking dish with parchment paper, leaving some paper hanging for easy removal.
- Make the Cookie Crust: In a bowl, mix the cookie crumbs, melted butter, strawberry powder, and kosher salt. Press it evenly into the bottom of the prepared dish.
- Add Ice Cream Layer: Scoop the softened vanilla ice cream over the cookie crust and spread it out evenly.
- Swirl in Strawberry Preserves: Spoon the strawberry preserves over the ice cream and use a knife to swirl them for a marbled effect.
- Freeze: Cover with plastic wrap and freeze for at least 240 minutes or until firm.
- Cut into Bars: Once frozen, lift the dessert out using the parchment paper and cut into bars to serve.
Notes
Allow ice cream to soften for easier spreading. Any type of shortbread cookies works for the crust, but classic shortbread is best. For variations, try other flavors, like chocolate or different fruit preserves.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry shortcake, ice cream bars, summer dessert, no-bake dessert
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