Why You’ll Love These Strawberry Shortcake Ice Cream Bars (Better than the Original!)
- A nostalgic treat that tastes like your childhood favorite
- Made with real strawberries and natural sweeteners
- Freezer-friendly and perfect for summer
- Easy to make with just a blender and popsicle mold
- Optionally gluten- and dairy-free depending on ingredients
Love frozen treats? Try healthy strawberry popsicles or naturally sweet blueberry popsicles next!
Ingredients You’ll Need
Here’s what you’ll need to whip up these creamy, nostalgic ice cream bars:
- Full-fat coconut milk or heavy cream: for a rich, creamy base made.
- Favorite vanilla yogurt: regular or plant-based both work!
- Maple syrup: for a natural sweetener (or honey).
- Strawberry jam and freeze dried strawberries: for that signature berry swirl and crunchy coating
- Vanilla sandwich cookies: like Golden Oreos or a gluten-free option (like Catalina Crunch) to mimic that classic shortcake crunch
How to Make Strawberry Shortcake Ice Cream Bars
- Make the Base: Blend coconut milk, Greek yogurt, and maple syrup until smooth. Pour ⅔ of the mixture into the popsicle molds so they’re just over halfway full.
- Blend the Strawberry Center: To the remaining ⅓ in the blender, add strawberry jam and ¼ cup freeze-dried strawberries. Blend until smooth and pink.
- Fill and Freeze: Pour the pink strawberry mix on top of the white mixture. Use a popsicle stick to swirl and press the pink down into the vanilla layer. Freeze for at least 4 hours.
- Make the Crumble Coating: Pulse sandwich cookies in a food processor to fine crumbs. Add the remaining freeze-dried strawberries and pulse to combine.
- Coat the Bars: Let bars soften for 1–2 minutes out of the freezer. Roll/press each one into the strawberry shortcake crumble. Serve immediately or freeze for another 10–15 minutes to set.
Strawberry Shortcake Ice Cream Bars
These homemade strawberry shortcake ice cream bars are creamy, nostalgic, and bursting with strawberry flavor. Made with Greek yogurt or coconut milk, strawberry jam, and a golden cookie crumble, they’re a healthier take on the classic Good Humor favorite—and just as delicious.
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Servings: 10 ice cream bars
Ingredients
- 1 2/3 cup (1 can) full-fat coconut milk or heavy cream
- 1 1/2 cups vanilla Greek yogurt or plant based yogurt
- 2 Tablespoons maple syrup
- 2 Tablespoons strawberry jam
- 1 1/4 cups freeze dried strawberries divided
- 8 vanilla sandwich cookies I used Catalina Crunch (Golden Oreos work)
Instructions
- Make the Yogurt Layer (3 min): Add the coconut milk (or heavy cream), yogurt, and maple syrup to a blender. Blend until smooth. Pour 2/3 of the mixture into popsicle molds, filling them just over halfway full.1 2/3 cup (1 can) full-fat coconut milk, 1 1/2 cups vanilla Greek yogurt, 2 Tablespoons maple syrup
- Make Strawberry Layer (2 min): To the remaining mixture add the strawberry jam and 1/4 cup freeze dried strawberries. Blend until smooth and the mixture is a bright pink color.2 Tablespoons strawberry jam, 1 1/4 cups freeze dried strawberries
- Fill the Molds (2 min): Pour the strawberry mixture on top of the vanilla layer in the popsicle molds until they're all the way full. Use a popsicle stick to press the strawberry mixture into the vanilla as best you can.
- Freeze (4 hrs): Insert the popsicle sticks to the center of each ice cream bar and freeze for at least 4 hours, ideally overnight.
- Make the Cookie Coating (3 min): Pulse the cookies in a food processor until small crumbs form. Add the remaining cup of dried strawberries and pulse to combine. Pour it onto a large flat plat.8 vanilla sandwich cookies
- Coat the Bars (5 min): Remove the bars from the molds. Run under hot water to loosen them if needed. Let them soften slightly, 1-2 minutes to make it easier for the coating to stick. Roll or press each bar into the cheesecake crumb coating pressing down firmly on each side..
- Serve: Enjoy right away or freeze on a parchment lined baking sheet for 10-15 minutes to ensure the coating sets.
Last step! If you make this, please leave a review letting us know how it was!
Nutrition
Serving: 1ice cream bar | Calories: 211kcal | Carbohydrates: 43g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Fiber: 3g | Sugar: 32g | Vitamin C: 362mg | Calcium: 15mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips and Variations
- Use gluten-free sandwich cookies (I like Catalina Crunch cookies) for an allergy-friendly treat
- Swap maple syrup with honey, granulated sugar, or agave if preferred
- Add a dash of vanilla extract for an extra flavor boost
FAQs
Can I make these dairy-free?
Yes! Use a plant-based yogurt and coconut milk instead of heavy cream.
What’s the best way to get the bars out of the mold?
Run the mold under warm water for 10–15 seconds to loosen.
More Strawberry Desserts
- Gluten-free angel food cake with strawberry compote
- Dairy-free strawberry shortcake
- Strawberry pop tart cookies
- Fruit salsa with cinnamon chips
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