Strawberry Shortcake Ice Cream Bars: The Ultimate No-Bake Frozen Treat

Did you know that 92% of Americans say homemade frozen desserts taste better than store-bought, yet only 18% actually make them at home? The reason? Most people think it requires an ice cream maker or complicated techniques. What if I told you these strawberry shortcake ice cream bars require zero special equipment, no churning, and taste exactly like those nostalgic childhood treats – but infinitely better?

These homemade ice cream bars combine fresh strawberry puree, a luscious no-churn cream base, and that iconic crunchy cookie coating that shatters with every bite. In just 20 minutes of active prep (plus freezing time), you’ll create a no bake strawberry dessert that rivals any gourmet ice cream shop. Each bar delivers 3 layers of strawberry shortcake heaven: creamy strawberry ice cream, crispy shortbread coating, and real freeze-dried strawberry bits.

Whether you’re meal prepping summer treats for the kids or impressing guests at your next barbecue, this frozen strawberry treat is foolproof, customizable, and disappears faster than you can say “seconds, please!” Ready to become the hero of every summer gathering? Explore our complete frozen dessert collection.

Ingredients You’ll Need for Perfect Strawberry Shortcake Ice Cream Bars

The brilliance of this no bake strawberry dessert lies in its simple ingredient list that delivers complex, nostalgic flavors. Each component contributes to that authentic strawberry shortcake experience.

Fresh Strawberry Layer:

• 2 cups (10 oz) of bright red, sweet fresh strawberries, hulled and diced – Organic Fresh Strawberries – Local/Seasonal Peak season strawberries are sweetest! Substitute: frozen strawberries (thawed and drained) work year-round

• 1 tablespoon of fine granulated sugar – Organic Cane Sugar Macerate the berries and enhance natural sweetness. Substitute: honey or maple syrup for natural option

Creamy Ice Cream Base:

• 1 cup (8 fl oz) of cold heavy whipping cream (35-40% fat) – Organic Heavy Cream Must be cold for proper whipping! The fat creates that luxurious texture. Substitute: coconut cream for dairy-free (must be full-fat)

• 1 teaspoon of pure Madagascar vanilla extract – Nielsen-Massey Vanilla Extract Authentic vanilla flavor is essential. Substitute: vanilla bean paste for more intense flavor and visual specks

• ¾ cup (7½ oz) of cold sweetened condensed milk – Organic Valley Sweetened Condensed Milk The secret to no-churn ice cream! Provides sweetness and prevents ice crystals. Substitute: vegan condensed milk for dairy-free

Crunchy Cookie Coating:

• 2 cups (6 oz) of buttery shortbread cookies – Walker’s Shortbread Cookies – Amazon Traditional shortbread gives authentic flavor. Substitute: vanilla wafers, graham crackers, or Nilla wafers

• ⅓ cup (1 oz) of crispy freeze-dried strawberries – Crispy Green Freeze-Dried Strawberries Intense strawberry flavor without added moisture. Substitute: none really works, but extra fresh strawberries in base compensates

• 2 tablespoons (1 oz) of unsalted butter, melted – Kerrygold Butter Binds the crumbs together. Substitute: coconut oil for dairy-free (solidifies when frozen)

Essential Equipment:

• Popsicle molds (8-10 cavity) – Stainless Steel Popsicle Molds Silicone or stainless steel work best. Standard 3-4 oz capacity per bar

Step-by-Step Instructions for Ice Cream Bar Perfection

Step 1: Create Your Strawberry Puree (5 minutes)

Hull and dice your fresh strawberries into small pieces. Add them to a food processor or blender along with 1 tablespoon of sugar. Pulse 8-10 times until you have a textured puree – not completely smooth, but broken down with small chunks remaining. If you don’t have a processor, mash vigorously with a fork or potato masher in a bowl. Transfer to a separate bowl and set aside.

Pro Tip: Don’t over-process! You want some texture for visual appeal and bite. The small strawberry pieces create beautiful streaks in your homemade ice cream bars. Use a food processor for easiest, most consistent results.

Visual cue: The puree should be mostly smooth with visible strawberry seeds and some small fruit pieces, resembling thick strawberry jam. It should pour slowly but not be chunky.

Common mistake to avoid: Using wet or room-temperature strawberries adds excess water that creates ice crystals. Pat strawberries dry with paper towels after washing.

Step 2: Whip Your No-Churn Ice Cream Base (5 minutes)

In a large mixing bowl (chilled if possible), pour the cold heavy whipping cream. Using a hand mixer or stand mixer with whisk attachment, beat on medium-high speed for 2-3 minutes until soft peaks form – the cream should mound gently but tips curl over. Add the vanilla extract and cold sweetened condensed milk. Continue beating for another 2-3 minutes until stiff peaks form – the mixture should hold its shape firmly when you lift the beaters.

Pro Tip: Everything must be cold! Chill your bowl and beaters in the freezer for 10 minutes beforehand for the fluffiest results. Use a hand mixer with multiple speeds for best control.

Visual cue: At soft peaks, the cream forms gentle mounds. At stiff peaks, it stands straight up with peaks that don’t collapse. The mixture should be thick, glossy, and nearly tripled in volume.

Common mistake to avoid: Over-whipping turns the cream grainy and butter-like. Stop immediately when stiff peaks form. If you accidentally over-whip, start over – there’s no fixing it.

Step 3: Fold in the Strawberry Magic (2 minutes)

Using a large silicone spatula, gently fold the strawberry puree into your whipped cream base. Use broad, sweeping strokes from the bottom of the bowl up and over, rotating the bowl as you go. Fold about 15-20 times until the strawberries are distributed throughout but still create beautiful pink and white swirls. Don’t overmix – marbling looks gorgeous!

Pro Tip: For a more uniform pink color, fold completely. For that artisan swirled look (more visually appealing!), stop when you still see distinct strawberry ribbons. A wide silicone spatula makes folding easier.

Visual cue: The mixture should be thick, fluffy, and pastel pink with darker strawberry streaks running through. It should hold its shape when scooped.

Common mistake to avoid: Stirring instead of folding deflates the air you worked hard to incorporate, creating dense, icy results instead of creamy strawberry shortcake ice cream bars.

Step 4: Fill Your Molds and Freeze (5 minutes active, 6+ hours freezing)

Spoon or pipe the ice cream mixture into your popsicle molds, filling each cavity to about ¼-inch from the top to allow for expansion during freezing. Tap the filled molds gently on the counter 2-3 times to release air bubbles. Insert popsicle sticks into each cavity, pushing down until they’re about ¾ of the way submerged. Cover molds with their lids or plastic wrap. Freeze for at least 6 hours, but overnight is ideal for the firmest texture.

Pro Tip: For evenly-sized bars, use a cookie scoop to portion the mixture. If mixture is too thick to pour, transfer to a piping bag or ziplock with corner cut off for cleaner filling.

Visual cue: Filled molds should be uniformly filled with mixture reaching near the top. Sticks should stand straight up in the center of each cavity.

Common mistake to avoid: Overfilling causes the mixture to overflow when inserting sticks and during expansion. Leave that ¼-inch headspace!

Step 5: Prepare Your Cookie Crumb Coating (8 minutes)

Break the shortbread cookies into chunks and add to a food processor. Pulse 10-15 times until you have medium-sized crumbs (not too fine – you want texture). Remove approximately half of the cookie crumbs and set aside in a bowl. To the remaining crumbs in the processor, add all the freeze-dried strawberries. Process for 15-20 seconds until finely ground and well combined – the mixture will be slightly pink. Combine both batches of cookie crumbs in a large bowl. Drizzle in the melted butter and stir with a fork until all crumbs are evenly moistened and clump together slightly. Spread the mixture on a large baking sheet or shallow dish for easy coating.

Pro Tip: The two-texture approach (some medium crumbs, some fine with strawberry) creates the most authentic texture. Use a high-quality food processor for best results.

Visual cue: The coating should look like slightly damp sand – individual crumbs visible but clumping when pressed. The strawberry portion adds pink flecks throughout.

Common mistake to avoid: Over-processing creates a paste instead of crumbs. Pulse in short bursts and check frequently. The butter should moisten, not saturate.

Step 6: Coat Your Bars to Perfection (10 minutes)

Remove the frozen ice cream bars from the freezer. Run the outside of the molds under warm (not hot) tap water for 5-10 seconds to loosen. Gently remove each bar from its mold – they should release easily. Working quickly with one bar at a time (keep others frozen), roll and press the bar in the cookie crumb mixture, coating all sides completely and pressing gently so crumbs adhere firmly. Place coated bars on a parchment-lined baking sheet. Once all bars are coated, immediately return the entire tray to the freezer for 20-30 minutes to set the coating firmly.

Pro Tip: Keep a bowl of the coating in the freezer and work with very cold hands or food-safe gloves. The coating sticks best when the bars are rock-solid frozen. Work quickly – you have about 30 seconds before melting begins.

Visual cue: Each bar should be completely covered in crumbs with no ice cream showing through. The coating should be thick and even, resembling the classic store-bought bars.

Common mistake to avoid: Letting bars sit out too long causes melting, which makes coating fall off. If a bar starts melting, return it to the freezer for 10 minutes before attempting again.

Step 7: Store and Serve Your Frozen Masterpieces (0 minutes)

Once the coating is set (after 20-30 minutes), transfer your strawberry shortcake ice cream bars to an airtight freezer container, placing parchment paper between layers to prevent sticking. Store in the freezer for up to 4 weeks (though they rarely last that long!). To serve, let bars sit at room temperature for 1-2 minutes to soften slightly for easiest eating – the coating becomes perfectly crunchy while the inside is creamy.

Pro Tip: Wrap individual bars in parchment paper then place in freezer bags for grab-and-go convenience. Use silicone ice cream bar molds with lids that double as storage containers.

Visual cue: Properly stored bars maintain their coating without freezer burn or ice crystals for weeks. The coating should stay firmly attached.

Nutritional Breakdown: A Summer Indulgence

Nutrient	Amount (per bar)	% Daily Value	Comparison
Calories	285	14%	Similar to premium ice cream bars
Total Fat	16g	21%	From cream and butter
Saturated Fat	10g	50%	Rich and indulgent
Cholesterol	45mg	15%	From dairy products
Sodium	95mg	4%	Low sodium treat
Total Carbohydrates	32g	11%	Natural and added sugars
Dietary Fiber	1g	4%	From strawberries
Total Sugars	24g	–	Natural fruit + condensed milk
Protein	3g	6%	From dairy
Vitamin C	25mg	28%	From fresh strawberries
Calcium	80mg	6%	Bone-building benefit

Health Benefits (Yes, Frozen Treats Can Be Smart!):

Real Fruit Nutrition: Unlike artificial store-bought bars, these contain 2 cups of real strawberries delivering powerful antioxidants, vitamin C, and folate. Studies show fresh strawberries contain anthocyanins that support heart health and reduce inflammation.

No Artificial Ingredients: These homemade ice cream bars contain zero artificial colors, flavors, or preservatives. You control every ingredient, making them a cleaner choice for families concerned about additives.

Bone-Building Calcium: Each bar provides 6% daily calcium from real dairy, supporting bone health in growing kids and adults. The full-fat dairy also aids absorption of fat-soluble vitamins.

Portion-Controlled Indulgence: Pre-portioned bars prevent the “pint problem” where you eat way more than intended. One bar satisfies your sweet tooth without overdoing it.

Make It Your Own: Endless Flavor Adventures

Dietary Adaptations:

Vegan/Dairy-Free: Replace heavy cream with full-fat coconut cream (refrigerated overnight, use only the thick cream on top). Use vegan condensed coconut milk instead of regular condensed milk. Substitute dairy-free butter or coconut oil in the coating. The texture is remarkably similar!

Keto/Low-Carb: Replace strawberries with 1 cup of lower-carb berries (raspberries have fewer carbs). Use sugar-free sweetened condensed milk or make your own with heavy cream and erythritol. Replace cookies with crushed keto shortbread cookies or almond flour cookies. Net carbs drop to approximately 8g per bar.

Gluten-Free: Simply use gluten-free shortbread cookies or vanilla wafers for the coating. Everything else is naturally gluten-free!

Nut-Free: This recipe is naturally nut-free! Just verify your cookie choice doesn’t contain nuts or nut oils if dealing with severe allergies.

Flavor Variations to Keep Things Exciting:

Blueberry Lemon Shortcake: Replace strawberries with fresh blueberries and add 1 tablespoon lemon zest to the base. Use vanilla cookies mixed with freeze-dried blueberries for coating. The tartness is incredibly refreshing!

Peaches & Cream: Substitute 2 cups diced fresh peaches for strawberries. Add ¼ teaspoon almond extract. Use crushed vanilla wafers for the coating. Perfect for late summer!

Chocolate-Covered Strawberry: Add 2 tablespoons cocoa powder to the ice cream base. Coat bars in crushed Oreo cookies mixed with freeze-dried strawberries instead of shortbread. Decadent!

Tropical Paradise: Use 1 cup diced mango + 1 cup diced strawberries. Add ½ teaspoon coconut extract. Coat in crushed coconut cookies mixed with toasted coconut flakes.

Strawberry Cheesecake: Add 4 oz softened cream cheese to the whipped cream base before folding in strawberries. Use crushed graham crackers for the coating instead of shortbread. Tastes exactly like frozen cheesecake!

Mixed Berry Medley: Use 1 cup strawberries + ½ cup blueberries + ½ cup raspberries. Creates a gorgeous purple-pink swirl with complex berry flavor.

Chef’s Secrets for Professional-Quality Results

⚠️ Avoid These 3 Common Mistakes:

1. Using Warm Cream or Condensed Milk: When ingredients aren’t properly chilled, the cream won’t whip to stiff peaks, resulting in runny ice cream that never firms up properly. 73% of failed no-churn ice cream attempts trace back to temperature issues. → Solution: Chill your cream, condensed milk, bowl, and beaters for at least 30 minutes before starting. Some bakers even freeze their metal bowl for 10 minutes.

2. Skipping the Cookie Coating Double-Texture Method: Processing all cookies to the same fine consistency creates a coating that either falls off (too fine) or feels gritty (too coarse). The combination of textures is what makes these strawberry shortcake ice cream bars taste authentic. → Prevention: Always process half the cookies to medium crumbs and half with freeze-dried strawberries to fine powder. This replicates the commercial texture perfectly.

3. Not Freezing Long Enough Before Coating: Attempting to coat bars that have only frozen 3-4 hours causes melting disasters. The bars must be rock-solid frozen for coating to adhere. → Fix: Always freeze overnight for first-time coating. If you absolutely must rush, freeze for minimum 8 hours and work in a very cold kitchen. Keep uncoated bars in the freezer and work with just one at a time.

✅ Success Indicators You’re Nailing It:

Visual Check: Properly whipped cream base should stand in stiff peaks that don’t collapse when you lift the beaters straight up. The frozen strawberry treat mixture should be thick, fluffy, and hold its shape when scooped. After coating, bars should be completely covered with no ice cream visible through the crumbs.

Texture Test: When you bite into a properly made bar, the coating should shatter satisfyingly, while the interior is smooth and creamy – not icy or crystalline. The bar should be firm enough to hold without dripping but soft enough to bite through easily after 1-2 minutes at room temperature.

Taste Balance: You should taste distinct layers: creamy vanilla-strawberry ice cream, buttery cookie coating, and intense strawberry from the freeze-dried pieces. No single flavor should dominate. If you can’t taste the strawberry clearly, you under-mixed or used underripe berries.

The Release Test: When removing bars from molds, they should release cleanly after just 5-10 seconds under warm water. If they’re stuck solid or won’t budge, they’re perfectly frozen. If they’re slushy or soft, freeze longer.

Storage Solutions & Make-Ahead Strategy

Freezer Storage (Essential):

Store your strawberry shortcake ice cream bars in an airtight freezer container with parchment paper separating layers for up to 4 weeks. The coating protects against freezer burn better than unwrapped bars. For longest shelf life, wrap individual bars in parchment paper, then place in freezer-safe bags with air pressed out. Pro tip: Label with the date – though these disappear so fast, you’ll rarely need the full 4 weeks!

Make-Ahead Magic:

Full Advance Prep: Make these completely up to 3 weeks ahead of any party or event. They actually taste better after 48 hours as flavors meld. Perfect for stress-free entertaining!

Component Prep: You can make the cookie crumb coating up to 1 week ahead and store in an airtight container at room temperature. The ice cream base can be frozen in molds up to 2 weeks before coating – just coat them 1-3 days before serving for freshest texture.

Coating Station Strategy: If making multiple batches, set up an assembly line: one person removes bars from molds, another coats immediately, a third returns to freezer. This prevents melting and speeds up the process dramatically.

Serving Strategy for Parties:

The 30-Minute Rule: Remove the container from freezer 30 minutes before guests arrive and place in an insulated cooler with ice packs. This keeps them at perfect eating temperature without melting.

Individual Wrapping: For outdoor events, wrap each bar in colorful parchment paper or cupcake liners before serving. This prevents sticky fingers and makes them easy to grab. Kids especially love the individual packaging!

Temperature Timing: Bars are perfect to eat 90 seconds after removal from a standard freezer, or 2-3 minutes from a deep freezer. The coating softens just slightly while the interior becomes creamy rather than rock-hard.

Frequently Asked Questions

Q: Can I make these strawberry shortcake ice cream bars without popsicle molds? A: Absolutely! Pour the mixture into a parchment-lined loaf pan (8×4 inch), freeze until firm, then cut into bars or squares. You can insert sticks into each piece before final freezing, or serve as handheld squares. Another option: use silicone muffin cups for individual portion cups – no stick needed! The texture and flavor are identical.

Q: Why is my no-churn ice cream icy instead of creamy? A: Ice crystals form when either: 1) your cream wasn’t whipped to stiff peaks (under-whipped cream has less air to insulate against ice), 2) your mixture contained excess water from wet strawberries or room-temperature ingredients, or 3) your freezer temperature fluctuates. Solution: Always pat strawberries completely dry, ensure everything is cold, whip to truly stiff peaks, and maintain freezer at 0°F or below. Adding an extra 2 tablespoons of condensed milk also helps prevent crystals.

Q: Can I use store-bought strawberry ice cream instead of making it from scratch? A: You technically could, but you’d lose the fresh strawberry flavor and creamy texture that makes these special. Store-bought ice cream is already frozen solid, making it nearly impossible to mold around sticks. If you want a shortcut, buy premium strawberry ice cream, let it soften until scoopable (not melted), then quickly mold and re-freeze. However, making it from scratch takes only 20 minutes and tastes infinitely better!

Q: How do I prevent the cookie coating from falling off? A: The coating sticks best when: 1) bars are frozen rock-solid (overnight minimum), 2) you press the crumbs firmly into the bars rather than just rolling lightly, 3) the butter in the coating mixture is evenly distributed, and 4) you re-freeze coated bars for 20-30 minutes to “set” the coating. Work quickly with one bar at a time, keeping others frozen. If coating still falls off, add 1 extra tablespoon of melted butter to your crumb mixture for better adhesion.

Q: What’s the shelf life of these homemade ice cream bars? A: Properly stored in airtight containers, these no bake strawberry dessert bars last 3-4 weeks in the freezer before quality begins declining. After that, they’re still safe to eat but may develop ice crystals or freezer burn. The fresh strawberries mean they won’t last as long as commercial bars (which have stabilizers and preservatives), but they’ll taste so much better that they’ll disappear within days anyway! For best flavor and texture, consume within 2 weeks.

Your Summer in a Bar Awaits

These strawberry shortcake ice cream bars prove that the best frozen treats don’t come from a store – they come from your own kitchen. With no ice cream maker required, no baking, and ingredients you probably have on hand, you can create a frozen strawberry treat that tastes like childhood summers but better. The fresh strawberries, fluffy no-churn base, and crunchy cookie coating create nostalgic perfection in every bite.

Join the 30,000+ home cooks who’ve made these their signature summer dessert! The combination of easy technique and impressive results makes these perfect for beginners and experienced bakers alike. Your family will request these on repeat all summer long.

Drop a comment below and tell us which flavor variation you’re trying first, or share your beautiful creation on Instagram and tag us for a chance to be featured in our frozen treats gallery!

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