Delish Strawberry Shortcake Ice Cream Bars
Classic strawberry shortcake flavors turned into frosty, no-bake ice cream bars with a buttery shortbread and strawberry crumb coating, creamy vanilla ice cream, and ribbons of sweet strawberry preserves.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 quarts vanilla ice cream softened about 10 minutes
- 0.75 cups strawberry preserves room temperature for easier swirling
- 3 cups shortbread cookie crumbs from about 12 ounces cookies
- 1 ounce freeze-dried strawberries crushed to a fine powder
- 0.33 cups unsalted butter melted
- 0.25 teaspoons kosher salt
- 1 teaspoons vanilla extract optional
Instructions
Preparation Steps
- Line a 9×13 inch baking pan with parchment paper, leaving a 2 inch overhang on the long sides for easy lifting.
- Make the crumb: In a bowl, combine shortbread cookie crumbs, freeze-dried strawberry powder, kosher salt, and melted butter. Mix until the texture resembles damp sand.
- Press about 2 cups of the crumb mixture firmly into an even layer in the bottom of the lined pan. Reserve the remaining crumbs for the topping. Freeze the pan for 10 minutes to set.
- In a large bowl, stir the softened vanilla ice cream with the vanilla extract until smooth and spreadable.
- Spread half of the ice cream over the chilled crust. Dollop half of the strawberry preserves over the ice cream and gently swirl with a knife or skewer.
- Repeat with the remaining ice cream and preserves, smoothing the top and creating light swirls without fully mixing.
- Sprinkle the reserved strawberry shortcake crumbs evenly over the top and press lightly to adhere.
- Freeze until very firm, at least 4 hours or overnight. Lift out by the parchment, slice into bars, and serve.
Notes
Warm a knife under hot water and wipe dry between cuts for clean slices. For extra strawberry flavor, add an additional 0.25 cup of crushed freeze-dried strawberries to the crumb. Store bars in an airtight container in the freezer for up to 2 weeks.