What’s in a strawberry shortcake ice cream bar?

Great question! A classic strawberry shortcake ice cream bar typically includes a creamy vanilla ice cream center , a strawberry-flavored outer layer , and a crumbly cookie coating —often a mix of shortbread and cookie crumbles. The combo delivers that familiar sweet-tart taste and a fun crunch with every bite. Homemade versions let you go even further with flavor by using real strawberries, gluten-free cookies, or even dipping the bar in chocolate. Yum!

Can I make strawberry shortcake ice cream cake without an oven?

Absolutely! No oven, no problem. A strawberry shortcake ice cream cake can be made entirely in your freezer. Simply layer crushed cookies, ice cream, and strawberry sauce in a springform pan, then freeze until set. You can even top it with whipped cream and fresh berries before serving. It’s the perfect no-bake dessert for summer birthdays or backyard barbecues.

What cookies are best for strawberry shortcake ice cream?

While traditional shortbread is the go-to, you’ve got options. Try vanilla wafers , butter cookies , or even golden Oreos . Each adds a slightly different flavor and texture, so feel free to experiment. Just avoid cookies that get soggy easily.

Is it possible to make strawberry shortcake ice cream dairy-free?

Yes, you can! Swap heavy cream with coconut cream and use dairy-free sweetened condensed milk . You’ll still get that rich texture, and the subtle coconut flavor actually pairs beautifully with strawberries.

Strawberry Shortcake Ice Cream – Irresistible Recipe

Description

This Strawberry Shortcake Ice Cream is a dreamy, no-churn treat packed with creamy vanilla, swirls of strawberry sauce, and buttery cookie crumbles. It’s a frozen twist on the classic dessert that’s rich, fruity, and fun to make at home

Ingredients

Scale

2 cups heavy cream, very cold
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
2 tablespoons maple syrup or honey
Pinch of sea salt
1/4 cup milk (dairy or plant-based)
3 cups fresh strawberries, chopped
1/4 cup sugar
3 tablespoons strawberry jam or preserves
1/2 lemon, juiced
2 cups shortbread cookies, crushed

Instructions

In a saucepan, combine strawberries, sugar, lemon juice, and jam. Simmer for 5–7 minutes until thick. Let cool completely.
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, mix condensed milk, vanilla, maple syrup, sea salt, and milk.
Gently fold the whipped cream into the milk mixture until combined.
Pour half the mixture into a loaf pan, swirl in cooled strawberry sauce and cookie crumbles.
Repeat with the remaining mixture, topping with more sauce and crumbs.
Cover tightly and freeze for at least 6 hours or overnight.
Let sit at room temperature for a few minutes before scooping. Serve and enjoy!

Notes

You can substitute coconut milk and dairy-free condensed milk for a vegan version.
Try golden Oreos or vanilla wafers as an alternative to shortbread cookies.
Add lemon zest for a citrusy zing that complements the strawberries.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Churn, Freezing
Cuisine: American

Nutrition

Calories: 285 kcal
Sugar: 24 g
Sodium: 85 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 30 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg

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