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Strawberry Shortcake Ice Cream Bars

Strawberry Shortcake Ice Cream Bars
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Creamy strawberry ice cream and fresh strawberry puree are layered between a buttery shortbread crust and a crunchy crumble topping, finished with a cloud of whipped cream. This no-bake dessert is a refreshing summer treat that captures the classic shortcake flavors in a frozen bar form.

Ingredients

Scale
  • 2 cups strawberry ice cream, softened slightly (about 300g)
  • 1 1/2 cups crushed shortbread cookies (about 6 oz / 170g)
  • 1/4 cup unsalted butter, melted (4 tbsp / 57g)
  • 2 tablespoons granulated sugar (for crust, optional)
  • 1 cup fresh strawberries, hulled and sliced (about 166g)
  • 2 tablespoons granulated sugar (for strawberry puree)
  • 1/2 cup heavy cream (120ml), cold
  • 1 tablespoon granulated sugar (for whipped cream)

Instructions

  1. Line a 8×4-inch loaf pan with parchment paper, leaving overhang on two opposite sides for easy removal. This ensures the bars lift out cleanly after freezing.
  2. In a medium bowl, combine the crushed shortbread cookies and 2 tablespoons sugar (if using). Pour the melted butter over the mixture and stir with a fork until evenly moistened. The texture should resemble wet sand.
  3. Reserve 1/3 of the crumb mixture (about 1/2 cup) for the topping. Press the remaining 2/3 firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your fingers. This creates the crust layer.
  4. In a small bowl, toss the sliced strawberries with 2 tablespoons sugar. Let stand for 10 minutes, stirring occasionally, until the berries release their juices and form a syrupy puree. Mash lightly with a fork to break down the berries, leaving some chunks for texture.
  5. Scoop the softened strawberry ice cream into a separate bowl and stir until it is spreadable but not melted. Work quickly to keep it cold.
  6. Spread the ice cream evenly over the crust using an offset spatula. Smooth the top.
  7. Dollop the strawberry puree in small spoonfuls over the ice cream. Use a knife or skewer to gently swirl the puree into the ice cream, creating marbled streaks. Do not overmix; leave some distinct pockets of puree.
  8. Sprinkle the reserved crumb mixture evenly over the top of the ice cream layer. Press the crumbs lightly into the surface so they adhere.
  9. Place the pan in the freezer and freeze until the ice cream is firm, at least 4 hours or overnight.
  10. Just before serving, make the whipped cream: In a chilled bowl, combine the heavy cream and 1 tablespoon sugar. Using a hand mixer or whisk, beat on medium-high speed until soft peaks form, about 2-3 minutes. The cream should be billowy and hold its shape but not be stiff.
  11. Remove the pan from the freezer. Using the parchment overhang, lift the entire block out onto a cutting board. Let it sit at room temperature for 2-3 minutes to soften slightly for easier slicing.
  12. Spread the whipped cream evenly over the top of the frozen block. Use a sharp chef’s knife to slice the block into 4 equal bars. Wipe the knife clean between cuts for neat edges.
  13. Serve immediately, or return to the freezer for up to 10 minutes to firm up the whipped cream before serving. Garnish with additional fresh strawberry slices if desired.

Notes

Store leftover bars tightly wrapped in the freezer for up to 2 weeks. To serve after freezing, let the bars sit at room temperature for 5 minutes to soften slightly for easier slicing. The whipped cream is best added just before serving to maintain texture; if storing assembled bars, leave off the whipped cream and add it fresh.

Nutrition

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Find it online: https://inagartencooks.com/strawberry-shortcake-ice-cream-bars/