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Three strawberry shortcake ice cream bars stacked on a tray of ice with a bite missing from the top one.

Strawberry Shortcake Ice Cream Bars

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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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Prep Time20 minutes
Freeze Time4 hours
Total Time4 hours 20 minutes
Servings: 10 ice cream bars
Author: Molly Thompson

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
    Pouring a vanilla ice cream base into popsicle molds.
  • 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
    Cream, yogurt, strawberry jam, and freeze dried strawberries blended for strawberry shortcake ice cream bars.
  • 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.
    pouring strawberry filling for ice cream bars on top of the vanilla layer in popsicle molds.
  • 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..
    coating a strawberry ice cream bar in a cookie strawbery coating in a plate.
  • Serve: Enjoy right away or freeze on a parchment lined baking sheet for 10-15 minutes to ensure the coating sets.

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
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