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- 2 cups fresh strawberries, hulled and sliced - 2 tablespoons granulated sugar - 1 cup heavy cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup shortbread cookies, crushed (plus extra for garnish) - 1 cup whipped cream (for topping) - Fresh mint leaves for garnish To create the best Strawberry Shortcake Ice Cream Bars, you need fresh strawberries. They bring a sweet and tangy flavor. The granulated sugar helps enhance their natural sweetness and makes them juicy. Heavy cream gives the ice cream its rich and creamy texture, while sweetened condensed milk adds sweetness and depth. The splash of vanilla extract gives a nice aroma and taste. Crushed shortbread cookies add a crunchy layer, making each bite delightful. The whipped cream is key for topping. It adds a light and airy finish. Lastly, fresh mint leaves give a pop of color and a hint of freshness. Gather these simple ingredients, and you are ready to make something special! {{ingredient_image_2}} To start, prepare the strawberries. In a medium bowl, combine 2 cups of sliced strawberries with 2 tablespoons of granulated sugar. Gently toss the strawberries. Make sure all slices are coated in sugar. Let the mixture rest for about 15-20 minutes. This process is called maceration. It helps the strawberries soften and release sweet juices. While the strawberries macerate, grab another bowl. Pour in 1 cup of heavy cream. Then add 1 cup of sweetened condensed milk and 1 teaspoon of vanilla extract. Whisk these together until smooth. After the strawberries have macerated, gently fold them into the cream mixture. Make sure to include the juices they released. Next, add 1 cup of crushed shortbread cookies. Stir carefully until everything is well combined. Now, prepare an 8x8 inch square baking dish. Line it with parchment paper, leaving some overhang. This will help lift the bars out later. Pour the strawberry shortcake ice cream mixture into the lined dish. Spread it out evenly. Cover the dish tightly with plastic wrap or aluminum foil. Place it in the freezer. Let it freeze for at least 4-6 hours, or until it holds its shape. When you are ready to serve, take the dish out of the freezer. Use the parchment overhang to lift the whole block out. Place it on a cutting board. Cut into squares or rectangles with a sharp knife. To serve, place each bar on a plate. Top it with a dollop of whipped cream. Finish with extra crushed shortbread cookies for crunch. Add fresh mint leaves for color and freshness. - Ensuring the right consistency: Aim for a smooth and creamy mix. Whisk the heavy cream, sweetened condensed milk, and vanilla until well combined. This blend is key to great texture. If it’s too thick, your bars may not set well. - Best practices for layering flavors: Start with macerating your strawberries. This brings out their sweet juice. When you fold them into the cream mix, include the juice too. It adds more flavor. Stir in crushed shortbread gently to keep some crunch. - Over-macerating strawberries: Don't let the strawberries sit too long with sugar. If they soak too much, they can become mushy. Aim for about 15-20 minutes for the best balance of flavor and texture. - Freezing times and temperature: Make sure to freeze the bars for at least 4-6 hours. If they are not frozen enough, they will fall apart when you cut them. Keep your freezer at 0°F for the best results. Pro Tips Use Fresh Strawberries: Always opt for fresh, ripe strawberries for the best flavor. They should be sweet and fragrant for the perfect balance in your ice cream bars. Chill Your Mixing Bowl: For a fluffier whipped cream, chill your mixing bowl and whisk in the refrigerator before whipping the cream. This helps it whip up quicker and hold its shape better. Experiment with Cookies: While shortbread cookies are classic, consider using other types like graham crackers or even chocolate cookies for a unique twist on flavor and texture. Storage Tips: Keep the ice cream bars wrapped tightly in plastic wrap or in an airtight container to prevent freezer burn and maintain their creamy texture. {{image_4}} You can make your strawberry shortcake ice cream bars even more fun by adding other fruits. Blueberries and raspberries work great. Just chop them up and mix them in with the strawberries. You can also try using different cookie types. Instead of shortbread, use graham crackers or even chocolate cookies for a twist. Each choice will change the taste and add new layers of flavor. Want a dairy-free version? You can easily swap out heavy cream and sweetened condensed milk. Use coconut cream and almond milk instead. They will give a smooth texture and keep it creamy. You can also add a bit of maple syrup for sweetness if needed. This way, everyone can enjoy these tasty ice cream bars! To keep your strawberry shortcake ice cream bars fresh, follow these steps: - Freezing: After making the bars, cover the dish tightly with plastic wrap or aluminum foil. This step prevents ice crystals from forming. - Thawing: When you want to enjoy a bar, take it out and let it sit at room temperature for a few minutes. This helps it soften just enough for easy cutting. You can store these ice cream bars in the freezer for up to two weeks. Make sure they are well-wrapped to avoid freezer burn. It’s important to check your ice cream bars before eating. Look for these signs of spoilage: - Ice Crystals: If you see a lot of ice crystals on the surface, the bars may not taste fresh. - Off Smell: If they smell strange or off, it's best to toss them. - Change in Texture: If they feel grainy or icy instead of smooth, they might be past their prime. Trust your senses! If it doesn’t look or smell right, it’s better not to eat it. Enjoy your sweet treats while they are fresh! Strawberry shortcake ice cream bars are a fun twist on a classic dessert. They combine fresh strawberries, cream, and shortbread cookies. This treat is sweet, creamy, and perfect for hot days. They are easy to make at home and are a hit with everyone. Yes, you can make these bars ahead of time. The recipe allows for freezing your ice cream bars for up to 6 hours or longer. Just make sure to wrap them tightly in plastic wrap or foil. This way, you’ll have a sweet treat ready whenever you want it. You do not need any special tools for this recipe. A medium bowl for mixing strawberries will work well. You’ll also need a whisk for mixing the cream and other ingredients. An 8x8 inch square baking dish is needed to freeze the ice cream mix. Lastly, a sharp knife helps cut the frozen bars into squares. You learned how to make delicious strawberry shortcake ice cream bars. We covered each step, from preparing strawberries to mixing the ice cream. I shared tips for the best results and ways to avoid common mistakes. You can even try fun variations! These bars are perfect for cooling off on hot days. With proper storage, they stay fresh longer. I hope you enjoy making these treats as much as I do.

Strawberry Shortcake Ice Cream Bars

Delicious ice cream bars made with fresh strawberries, cream, and shortbread cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup shortbread cookies, crushed
  • 1 cup whipped cream
  • none fresh mint leaves for garnish

Instructions
 

  • Begin by preparing the strawberries: In a medium bowl, combine the sliced strawberries with the granulated sugar. Gently toss to ensure all the slices are coated in sugar. Allow the mixture to rest for about 15-20 minutes.
  • While the strawberries are macerating, take another bowl and pour in the heavy cream. Whisk in the sweetened condensed milk and vanilla extract until the mixture is smooth and well blended.
  • After the strawberries have macerated, gently fold them — along with the juices they have released — into the creamy mixture. Then, add the crushed shortbread cookies, stirring carefully until all ingredients are evenly combined.
  • Prepare an 8x8 inch square baking dish by lining it with parchment paper. Make sure to leave some overhang, as this will help you lift the bars out later. Pour the strawberry shortcake ice cream mixture into the lined dish and spread it out evenly.
  • Cover the dish tightly with plastic wrap or aluminum foil, placing it in the freezer. Allow it to freeze for at least 4-6 hours, or until it is firm enough to hold its shape.
  • When ready to serve, retrieve the dish from the freezer. Using the parchment overhang, lift the whole block of ice cream out of the dish. Place it on a cutting board and cut into squares or rectangles using a sharp knife.
  • To serve, place each bar on a plate, and top it with a generous dollop of whipped cream. Finish with a sprinkle of extra crushed shortbread cookies and a few fresh mint leaves for garnish.

Notes

Serve the ice cream bars on a vibrant, colorful plate. Drizzle any leftover strawberry juice around the bars for an attractive splash of color.
Keyword bars, dessert, ice cream, strawberry