You know those glorious pink-and-vanilla bars you used to chase down the ice cream truck for? Yeah, these are those — but homemade, extra dreamy, and surprisingly easy to pull off. Imagine creamy vanilla ice cream layered with real strawberry goodness, hugged in a crunchy golden shortcake crumble. It’s a nostalgic treat with grown-up flair. Perfect for BBQs, birthdays, or a Tuesday when you just need a win.
Try these with my [Lemon Icebox Pie Bars] or [Raspberry Swirl Cheesecake Bites] for a mini freezer dessert spread!
🍰 Ingredients
For the Ice Cream Layers:
- 2 cups vanilla ice cream, softened
- 1 cup strawberry ice cream, softened
For the Shortcake Crumble:
- 20 Golden Oreos (or vanilla sandwich cookies)
- 2 tbsp freeze-dried strawberries
- 3 tbsp unsalted butter, melted
❤️ Instructions
1. Prep your pan: Line an 8×8 inch pan with parchment, leaving overhang on the sides.
2. Make the crumble: In a food processor, pulse cookies and freeze-dried strawberries into crumbs. Stir in melted butter until mixture resembles wet sand. Set aside.
3. Assemble: Spread half the vanilla ice cream into the pan. Freeze for 15 minutes. Then layer with strawberry ice cream. Freeze again for 15 minutes. Top with remaining vanilla ice cream. Smooth and freeze until solid (about 2 hours).
4. Add the crumble: Press crumble firmly over the frozen top layer. Freeze 30 minutes more to set.
5. Slice and serve: Use parchment flaps to lift out. Slice into bars. Devour immediately or wrap and store.
Serving Tips:
- Serve on a chilled platter at parties to keep from melting too fast.
- Wrap individual bars in parchment for easy grab-and-go summer snacks.
Creative Variations:
- Use chocolate ice cream for a Neapolitan vibe.
- Add a swirl of strawberry jam between layers for extra punch.
- Try crushed graham crackers instead of Oreos for a campfire-y twist.
- Fold in sliced fresh or frozen strawberries between the ice cream layers for a burst of real fruit and pretty presentation. This works especially well if you’re photographing or serving them at a gathering!
Troubleshooting:
- Ice cream too soft? Pop the layers in the freezer between steps.
- Crumble won’t stick? Lightly press with a spatula or warm hands to help it adhere.
Strawberry Shortcake Ice Cream Bars
Ingredients
For the Ice Cream Layers:
- 2 cups vanilla ice cream softened
- 1 cup strawberry ice cream softened
For the Shortcake Crumble:
- 20 Golden Oreos or vanilla sandwich cookies
- 2 tbsp freeze-dried strawberries
- 3 tbsp unsalted butter melted
Instructions
- Prep your pan: Line an 8×8 inch pan with parchment, leaving overhang on the sides.
- Make the crumble: In a food processor, pulse cookies and freeze-dried strawberries into crumbs. Stir in melted butter until mixture resembles wet sand. Set aside.
- Assemble: Spread half the vanilla ice cream into the pan. Freeze for 15 minutes. Then layer with strawberry ice cream. Freeze again for 15 minutes. Top with remaining vanilla ice cream. Smooth and freeze until solid (about 2 hours).
- Add the crumble: Press crumble firmly over the frozen top layer. Freeze 30 minutes more to set.
- Slice and serve: Use parchment flaps to lift out. Slice into bars. Devour immediately or wrap and store.
Notes
- No food processor? Crush cookies in a zip-top bag with a rolling pin.
- Swap Golden Oreos with shortbread cookies for a richer base.
🛋️ Storage Info
- Keep bars tightly wrapped in the freezer for up to 2 weeks.
- For best texture, let sit at room temp 2-3 mins before eating.
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