Strawberry shortcake ice cream brings back real memories. Growing up in Texas, I chased the ice cream truck just to get my hands on one. Cold. Creamy. Crunchy. It had everything a summer treat should.
I’m Edward Hale, a chef raised in kitchens hotter than a Texas afternoon. My roots are simple. Cook with care. Respect your ingredients. Let the food speak. This recipe does exactly that.
Now I’m bringing this classic into your kitchen. It’s easy to make. Big on flavor. And the best part, you won’t need anything fancy to pull it off.
Let’s get started.
Table of Contents
he Viral Comeback of Strawberry Shortcake Ice Cream
Why It’s All Over Social Media
Strawberry shortcake ice cream bars have taken over TikTok and Pinterest, and it’s no surprise why. They’re cold, creamy, and wrapped in a sweet cookie crunch that hits all the right notes.
Discover great ideas like Peach Ice Cream Sandwiches if you love summer desserts with bold fruit flavor.
I remember chasing the ice cream truck for these as a kid. Now folks are making them at home, and honestly, that’s the best part of this trend. It’s simple, nostalgic, and made with real ingredients you already have in your kitchen.
A Perfect Summer Treat
When it’s blazing outside, nobody wants to fuss with heavy desserts. This one is easy to prep, fun to coat, and even better to eat. That balance of creamy ice cream, real fruit, and crunchy coating just works.
This is comfort food frozen, and it deserves its moment. Let’s make it.
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Strawberry Shortcake Ice Cream: Best of the Best – Try It Now
- Total Time: 30minutes
- Yield: 10 1x
Description
My homemade Strawberry Shortcake Ice Cream Bars capture that classic frozen treat you loved as a kid. With creamy strawberry flavor and a sweet crumb coating, each bite brings back those happy summer memories in the best way.
Ingredients
2 cups (10oz/284g) fresh strawberries, hulled and diced small
1 tablespoon sugar
1 cup (8floz/225ml) heavy whipping cream
1 teaspoon vanilla extract
3/4 cup (7½ oz/213g) sweetened condensed milk, cold
2 cups (6oz/120g) shortbread cookies, or any vanilla cookie
⅓ cup (1oz/28g) freeze dried strawberries
2 tablespoon (1oz/57g) butter, melted
Instructions
Place the strawberries and sugar in a food processor or blender. Give it a few quick pulses until the fruit breaks down but still has small chunks. For a hands-on option, mash them with a fork until slightly crushed. Set aside when done.
In a large bowl, whip the cold heavy cream until it forms soft peaks. Pour in the vanilla and condensed milk, then beat again until the mixture becomes thick and holds stiff peaks.
Slowly fold the strawberry puree into the whipped cream. Use a spatula and mix gently to keep the base light. Blend just until the color is even, without knocking out the air.
Carefully spoon the mixture into your molds, stopping just before the top. Cover with the lid, then slide a stick into the center of each mold. Make sure they’re upright and ready to freeze.
Place the molds into the freezer and allow the ice cream bars to firm up for at least 6 hours. For best results, leave them overnight.
To make the cookie crumb coating:
Watch the instructional video above for a simple visual guide if needed. Add the cookies to a food processor and pulse until you have a coarse crumb. Take out half of the crumbs and set them aside.
To the remaining crumbs in the processor, add the freeze-dried strawberries. Blend the mixture again until the crumbs become finer and more uniform. The texture should be soft and sandy, perfect for coating the bars later.
Now, combine both batches of cookie crumbs in a bowl. Pour in the melted butter and mix it in using your fingertips until the crumbs are slightly moist and stick together when pressed. Spread this mixture out on a small baking sheet and set it aside.
When the ice cream bars are fully frozen, take them out of the freezer. Run the mold under warm water for a few seconds to loosen the bars. Once you see the edges pulling away from the mold, gently remove them.
Roll each bar in the prepared cookie crumbs, pressing lightly to ensure every surface is coated. If the bars soften a little while rolling, that’s perfectly fine. It helps the crumbs stick better.
Once coated, place the bars on a clean baking tray and return them to the freezer for 20 to 30 minutes to firm up.
When you’re ready, take them out and enjoy. Store any leftovers in an airtight container in the freezer. They’ll stay fresh for up to 4 weeks.
- Prep Time: 30minutes
- Category: Dessert
- Cuisine: American
Ingredients Breakdown – What’s Inside Strawberry Shortcake Ice Cream
The Ice Cream Base You Can Count On
You don’t need an ice cream machine or a culinary degree to make this. The base comes together with three ingredients: heavy whipping cream, sweetened condensed milk, and a little vanilla. That’s it.
Whip the cream until it forms soft peaks. Then fold in the cold condensed milk and vanilla. That mixture turns into a smooth, scoopable ice cream that holds its shape and flavor. It freezes firm, stays creamy, and makes the perfect canvas for fresh strawberries.
Real Strawberries, Real Flavor
This recipe calls for fresh strawberries, diced small. You give them a quick mash or pulse with just a spoonful of sugar. That brings out their juices and deepens the flavor without turning them into syrup.
You don’t need fancy berries. Just ripe ones. The kind that smell sweet and stain your fingers. Frozen strawberries will do in a pinch. Just thaw and drain them well so they don’t water down your mix.
The Crunch That Makes It Magic
That outer crunch is what made you fall in love with this bar in the first place. We’re layering it with buttery shortbread cookies and bursts of freeze-dried strawberries for extra crunch and flavor. Pulse them in a food processor until you get a good mix of crumb sizes. Then add melted butter to help it stick.
The butter ties it all together, but it’s the mix of cookie and berries that truly steals the show. You get sweet, tangy, and crisp in every bite. No artificial flavors. Just ingredients doing what they’re meant to do.
Homemade Strawberry Shortcake Ice Cream
Step-by-Step Instructions You Can Trust
Let’s break this down so it’s smooth and easy from start to finish. This is the kind of recipe that rewards patience, not perfection.
1. Prep the Strawberries
Start with two cups of fresh, ripe strawberries. Hull and dice them small. Add one tablespoon of sugar, then mash gently with a fork or give them a light pulse in a blender. You’re aiming for a thick, chunky purée. It should have texture and body, not turn into a thin, watery sauce. Set that aside so the flavor has time to develop.
2. Make the Ice Cream Base
In a cold bowl, whip one cup of heavy cream until soft peaks form. Add one teaspoon of vanilla extract and three-fourths of a cup of cold sweetened condensed milk. Whip again until the mixture thickens into firm peaks. It should hold its shape but still be soft enough to fold.
3. Bring It All Together
Fold the strawberry puree into the whipped cream base. Work gently so the mixture stays airy. You’ll see a swirl of pink run through the cream, and that’s exactly what you want.
4. Fill the Molds
Spoon the mixture into popsicle molds, leaving just a little space at the top. This gives it room to expand as it freezes. Insert the sticks, secure the lids, and place them in the freezer for at least six hours. Overnight is best.
How to Get That Perfect Crunch Coating
1. Make the Crumb Mixture
Add about two cups of shortbread cookies to a food processor and pulse until you have medium crumbs. Take out half the mix and set it aside.Measure one-third cup of freeze-dried strawberries, add them to the remaining portion, and blend again until the texture becomes finely ground. Mix both batches together in a bowl.
2. Add the Butter
Drizzle in two tablespoons of melted butter, then use your fingertips to blend gently until the crumbs feel lightly damp and clump together when pressed. Spread the mixture out on a small tray or plate.
3. Coat the Frozen Bars
Add roughly a third of a cup of freeze-dried strawberries to what’s left of the mixture, and blend again until it reaches a fine texture. Carefully lift each bar and roll it in the cookie crumbs, pressing gently to coat all sides evenly.
Place the coated bars back on a tray and freeze again for about 20 to 30 minutes. This helps the coating set and keeps everything firm.
That’s it. You’ve just made your own strawberry shortcake ice cream bars, right in your own kitchen, no shortcuts and no guessing.
Ingredient Substitutions for Dietary Preferences
A Dairy-Free Take on Strawberry Shortcake Ice Cream
If dairy isn’t your thing, you can still enjoy strawberry shortcake ice cream without missing the flavor or texture. Start by swapping the heavy cream with full-fat coconut milk. Chill it overnight, scoop out the solid part, and whip it just like you would cream. For the sweetened condensed milk, make your own version with coconut milk and maple syrup. Let it simmer low and slow until thick. The result? A dairy-free base that’s rich, smooth, and perfect for homemade strawberry shortcake ice cream.
Check out Easter Poke Cake Recipe for another bright, berry-forward treat perfect for gatherings.
The coconut brings a mild sweetness that pairs beautifully with strawberries and gives the ice cream a tropical edge without overpowering it. It’s still creamy. Still satisfying. And still very much the strawberry shortcake ice cream you’re craving.
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Cookie Options When You Don’t Have Shortbread
Let’s say your pantry is short on shortbread. No problem. You can use vanilla wafers, butter cookies, graham crackers, or even plain animal crackers. The key is to use a dry, crisp cookie that blends down into crumbs with good structure. If the cookie is too soft, the coating won’t hold up on the frozen bar.
You can even make a quick shortbread with flour, butter, and sugar if you’ve got time. But honestly, don’t overthink it. As long as it tastes good and crunches, it’ll do just fine.
Freeze-Dried Strawberry Swaps
If freeze-dried strawberries are hard to find, reach for freeze-dried raspberries or blueberries. Both bring that crisp texture and fruity punch that makes the outer coating pop. Avoid fresh fruit here. The moisture will turn your crumb mix soggy, and you’ll lose that signature crunch that makes strawberry shortcake ice cream so special.
No Popsicle Mold? Use What You Have
No mold? Grab some small paper cups and wooden sticks. Pour the mixture in, stick them in the freezer, and peel away the cup when they’re set. The form may be rustic, but the flavor holds up.
This recipe is all about flexibility. Keep the spirit of strawberry shortcake ice cream alive, even if you’re making swaps. The result should always be fun, satisfying, and full of flavor.
Storage and Shelf Life
How to Store Strawberry Shortcake Ice Cream the Right Way
Once you’ve finished making a batch of strawberry shortcake ice cream, storage is key. You want every bar to keep that creamy center and crispy coating just like when you first pulled it from the freezer.
Place each strawberry shortcake ice cream bar in a single layer inside an airtight container. If you need to stack them, add parchment paper between layers so the coating doesn’t stick or crumble. This keeps the cookie crumb dry and the texture spot-on.
Keep your freezer at a steady, reliable temperature to ensure everything sets properly and stays fresh. If it fluctuates, ice crystals can form, which dulls the flavor and wrecks the smooth texture that makes this dessert so satisfying.
How Long Does Strawberry Shortcake Ice Cream Last?
Your strawberry shortcake ice cream bars will taste their best within the first 10 to 14 days. That’s the sweet spot where everything stays fresh, flavorful, and full of texture. After two weeks, the flavor can start to fade a little, and the coating may soften depending on how they’re stored.
If you’re making a batch ahead of time, hold off on adding the crumb coating until the day you plan to serve them. That trick helps keep the texture crisp and makes every bite feel like it was made fresh.
For leftovers, don’t toss them. Chop one up and layer it into a milkshake, blend it into a strawberry smoothie, or even crumble it on top of a warm brownie. There’s no wrong way to enjoy extra strawberry shortcake ice cream if you ask me.
Creative Variations and Flavor Hacks
Make Strawberry Shortcake Ice Cream Your Own
One of the best things about strawberry shortcake ice cream is how flexible it can be. The base recipe is solid, but it also leaves plenty of room to experiment and play. A few simple tweaks can turn a classic into something personal and exciting.
Want a little citrus kick? Add a touch of lemon zest to the strawberry puree. That extra brightness makes your strawberry shortcake ice cream even more refreshing, especially on a hot day. You can also swap out vanilla for almond extract for a nutty twist that pairs well with the shortbread coating.
Mix Up the Fruit
Strawberries are the star, no doubt. But once you’ve mastered the method, don’t be afraid to try other fruits. A handful of raspberries adds a bright, tangy kick that takes your strawberry shortcake ice cream to the next level. Blueberries add deep color and sweetness. Even diced mango or peaches can work if you’re after a tropical vibe.
If you go this route, just remember to treat the fruit the same way—mash it lightly with sugar and fold it into your whipped base. Chop the pieces into small bits to help them freeze evenly and keep the texture smooth and intact.
Upgrade the Coating
For a deeper crunch, toss some crushed roasted nuts into the cookie crumb mix. Toasted almonds or pistachios add richness and contrast that take your strawberry shortcake ice cream to another level. If you want a dessert that turns heads, try mixing white chocolate chips into the crumb and then flash-freeze the bars again to lock in the texture.
You can also drizzle the finished bars with melted chocolate or dip half the bar into white chocolate before pressing on the crumb. It’s a simple upgrade, but the payoff is big.
Go Mini or Extra-Large
Not every batch has to be uniform. Try pouring your strawberry shortcake ice cream mixture into silicone ice cube trays for bite-sized frozen treats. They’re perfect for parties or late-night snacking. Want to go big? Use a loaf pan, freeze the entire mixture, and slice it into thick slabs. Coat each one by hand for a rustic take on the original.
The idea is to use this recipe as a base, then make it fit your moment. The foundation is strong, but the possibilities are wide open.
Must-Have Tools for Perfect Results
Simple Tools, Real Results
You don’t need a commercial kitchen to make great strawberry shortcake ice cream, but the right tools can make things smoother. When your gear does its job, you can focus on flavor and finish.
Let’s start with the popsicle mold. A basic silicone mold works just fine. It helps the bars freeze evenly and pop out clean. That clean edge makes it easier to coat your strawberry shortcake ice cream without a mess. You can also use small paper cups and wooden sticks if you’re going rustic. That’s how we did it at home before molds were a thing.
Crushing Without Complication
You’ll want a simple method to create that cookie coating and make sure it sticks just right. A food processor is the fastest route. Drop in the cookies and freeze-dried strawberries, pulse a few times, and you’re ready to go. If you don’t have one, toss the cookies in a freezer bag and crush them with a rolling pin. It’s old-school but still works just as well.
Just remember, the coating is part of the experience. It’s what gives strawberry shortcake ice cream that snap and texture. So don’t skip it. And don’t over-process it either. You want crumbs, not powder.
Tools That Keep It Smooth
To whip your cream, use a hand mixer if you’ve got one. A balloon whisk and some elbow grease will also get the job done, especially if your cream is cold. Whip it just enough to hold shape, then fold in your other ingredients gently.
Use a silicone spatula instead of a spoon. It’s easier on the whipped cream and helps you fold in the strawberry puree without losing air. That’s how you keep your strawberry shortcake ice cream light and smooth, even after freezing.
Don’t Forget the Basics
Make a little room in your freezer before starting, so everything fits easily. Place your molds flat on a baking sheet to keep them stable. Once the bars are frozen, move quickly to coat them, then get them right back into the cold. Keeping the temperature steady is key to getting that perfect texture.
The best part? These tools aren’t fancy. They’re simple, reliable, and probably already in your kitchen. With a little care and the right setup, your strawberry shortcake ice cream will turn out like something straight out of a summer memory.
Serving and Presentation Tips That Wow
Make Strawberry Shortcake Ice Cream Look as Good as It Tastes
When you’ve put care into making strawberry shortcake ice cream, don’t just toss it on a plate and call it a day. A little attention to presentation turns something simple into something special.
If you’re serving these at home, stack the bars neatly on a wooden board lined with parchment. Add a few whole strawberries and sprigs of mint for color. It’s nothing complicated, but it shows pride in your work. And when someone sees those layers and that crumb coating up close, it speaks for itself.
Drizzle, Dip, and Dress It Up
Craving a Better Strawberry Shortcake Ice Cream? This Sweet Twist Will Blow You Away Melt a bit of white chocolate and drizzle it over the bars just before serving. The contrast of creamy ice cream and sweet shell gives it that extra touch.
You can also dip half the bar in the chocolate, then freeze it for a few minutes to set. That half-and-half look is eye-catching and gives your guests a surprise crunch when they bite in.
Don’t forget texture. Sprinkle a little extra crumb on the plate or rim it around the bar like a dusting of snow. It’s a small thing, but it adds a lot visually and gives the next bite more crunch.
Great for Parties, BBQs, or Just Because
These bars are perfect for summer gatherings. Set them out in a tray lined with crushed ice to keep them cold. Add simple labels if you’ve made a few variations. Folks appreciate knowing what’s inside their strawberry shortcake ice cream, especially if you’ve swapped in other fruits or added nuts.
And if you’re serving just one or two, plate them like you would a plated dessert in a restaurant. Use a chilled plate, clean edges, and maybe a light fruit coulis drizzle on the side. Nothing fancy, just clean and thoughtful.
Create the Moment
Food is about more than flavor. It’s about memory, timing, and experience. When you serve strawberry shortcake ice cream with care, you turn a good dessert into a great one. And that’s the kind of thing people remember.
Conclusion
Making strawberry shortcake ice cream at home lets you slow down and enjoy something real. You start with good ingredients, treat them right, and end up with a dessert that tastes like it came from a place that matters.
This isn’t about perfection. It’s about doing it with heart. That’s the kind of food people remember.
FAQ – Real Answers About Strawberry Shortcake Ice Cream
What’s Inside a Strawberry Shortcake Ice Cream Bar?
These bars begin with a silky strawberry-infused base made by folding whipped cream into sweetened condensed milk and pureed fresh berries. After freezing into bars, they’re rolled in a blend of crushed vanilla cookies and bits of freeze-dried strawberries. The result? A soft, creamy center with a sweet, crumbly outer layer that gives the perfect crunch in every bite.
Does Dairy Queen serve strawberry shortcake?
Not the kind we’re making here. They have some strawberry desserts, but you won’t find this style of strawberry shortcake ice cream with a cookie coating and real fruit flavor.
What are the strawberry shortcake crunchies made of?
Crushed shortbread cookies and freeze-dried strawberries. I add a little butter to help it stick. That mix gives strawberry shortcake ice cream its famous crunch.
Does Sonic have a strawberry shortcake ice cream?
They might offer shakes with strawberry, but they don’t serve a real strawberry shortcake ice cream bar like this. That’s why making it at home is the way to go.
