Creamy Strawberry Shortcake Ice Cream Bars
These creamy strawberry shortcake ice cream bars combine fresh strawberries, a buttery graham cracker crust, and a rich, velvety ice cream base for a nostalgic summer dessert that’s easy to make and delicious to eat.
- Prep Time: 25 minutes
- Cook Time: 6 hours (freezing time)
- Total Time: 6 hours 25 minutes
- Yield: 8 to 10 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- ¾ cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups (225g) fresh strawberries, hulled and sliced
- 1 cup (120g) shortcake or pound cake pieces, cubed
Instructions
- In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed.
- Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. Press the graham cracker mixture evenly into the bottom of the pan using firm pressure. Freeze the crust while preparing the ice cream base.
- In a large bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar dissolves and the mixture is smooth.
- Gently fold in the sliced fresh strawberries and cubed shortcake or pound cake pieces using a rubber spatula, folding just until combined to keep chunks intact.
- Pour the ice cream mixture evenly over the frozen crust and smooth the top with a spatula.
- Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
- When ready, lift the block out of the pan using the parchment paper overhang. Cut into 8 or 10 bars with a sharp knife (running the knife under hot water before slicing helps). Serve immediately.
Notes
Let bars sit at room temperature for 5 minutes before serving for easier bites and creamier texture. Press crust firmly to avoid crumbly bars. Use fresh ripe strawberries for best flavor. Run knife under hot water before slicing bars to cut cleanly. For dairy-free version, substitute heavy cream and milk with coconut cream and almond milk.
Nutrition
- Serving Size: 1 bar (if cut into 8
- Calories: 275
- Sugar: 20
- Sodium: 110
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: strawberry shortcake, ice cream bars, homemade dessert, graham cracker crust, summer dessert, easy ice cream recipe