I made these bars with creamy strawberry ice cream and a crunchy coating of crushed golden Oreos and freeze-dried strawberries. They’re drizzled with white chocolate and frozen until they’re just right. You’ll get a mix of creamy and crunchy in every bite—perfect for warm days or whenever you’re craving something fruity!
Fun Ways to Switch Up Your Strawberry Shortcake Ice Cream Bars
- Berry Blast – Swap half the freeze-dried strawberries with freeze-dried raspberries or blueberries for a mix of fruity flavors.
- Chocolate Lovers – Add a handful of mini chocolate chips to the strawberry ice cream before coating for a chocolate-strawberry combo.
- Nutty Crunch – Mix in some crushed almonds or pistachios with the Oreo and strawberry coating for a nutty twist.
- Tropical Twist – Try mango or coconut ice cream instead of strawberry, then coat with crushed vanilla wafers and dried pineapple bits.
What You’ll Need to Make Strawberry Shortcake Ice Cream Bars
- Strawberry ice cream: 2 ¾ cups, softened – choose your favorite brand and let it soften for easier pouring.
- White chocolate chips: ¼ cup – adds a sweet, creamy drizzle to the bars.
- Avocado oil: 1 tablespoon – helps the white chocolate melt smoothly and gives a glossy finish.
- Golden Oreo cookies: 4, crushed – creates the shortcake-inspired coating.
- Freeze-dried strawberries: ½ cup – adds tangy, fruity flavor to the crumb coating.
How to Make Strawberry Shortcake Ice Cream Bars
- Prepare Ice Cream:Scoop softened strawberry ice cream into a bowl and stir until it’s pourable but not completely melted.
- Mold the Bars:Pour the softened ice cream into popsicle molds, insert sticks, and freeze until solid (at least 4 hours). To make assembly easier, place a baking sheet in the freezer to use later.
- Melt White Chocolate:Combine white chocolate chips and avocado oil in a microwave-safe bowl. Microwave for 30 seconds, stir until smooth, and let cool for 5 minutes to thicken slightly.
- Make Shortcake Coating:In a food processor, pulse golden Oreo cookies and freeze-dried strawberries until fine crumbs form. Transfer crumbs to a plate for easy coating.
- Assemble Bars:Line a baking sheet with parchment paper. Unmold one ice cream bar (dipping the mold in warm water can help). Drizzle one side with melted white chocolate, then press the chocolate-dipped side into the strawberry crumbs.
- Coat Both Sides:Drizzle chocolate on the other side, flip, and coat with crumbs for even coverage. Place the bar on the cold baking sheet and repeat with remaining bars.
- Freeze & Serve:Freeze bars on the baking sheet until fully firm, then enjoy!
More Dessert
How to Serve and Store Strawberry Shortcake Ice Cream Bars
- Serving: Serve directly from the freezer for the best texture.
- Storage: Store leftovers in an airtight container in the freezer to prevent freezer burn.
- Variation: Experiment with different ice cream flavors or cookie coatings for a fun twist.
Helpful Notes
- Consistency: Ensure ice cream is softened enough to pour but not completely melted for a smooth texture.
- Uniform Coating: Pulse Oreos and freeze-dried strawberries together for an even crumb.
- Chocolate Drizzle: Allow white chocolate to cool slightly before drizzling so it sticks well.
Ice Cream Bars
These Strawberry Shortcake Ice Cream Bars are a delightful treat combining strawberry ice cream with a crunchy shortcake coating. Perfect for hot summer days.
Ingredients
Ingredients
- 2 ¾ cups strawberry ice cream softened.
- ¼ cup white chocolate chips.
- 1 tablespoon avocado oil.
- 4 golden Oreo cookies.
- ½ cup freeze-dried strawberries.
Instructions
Instructions
- Put the softened strawberry ice cream into a bowl and mix until it is pourable but not completely liquid.
- Pour the melted ice cream into popsicle molds, insert a popsicle stick, and freeze until solid, at least 4 hours. (Put a small baking sheet into your freezer – you’ll need it cold to assemble the bars.).
- Add the white chocolate chips and avocado oil to a glass. Microwave for 30 seconds, and then stir until it’s completely smooth. Let it cool for about 5 minutes.
- To make the shortcake coating, pulse the golden Oreo cookies and freeze-dried strawberries until they become crumbs. Transfer the crumbs to a plate.
- To assemble the ice cream bars, remove the baking sheet from your freezer and line it with parchment paper. Unmold one strawberry ice cream bar (dipping it in a glass of warm water can help) and drizzle one side with white chocolate.
- Place the bar, chocolate drizzle side down, in the strawberry crumbs. Drizzle on more chocolate and then flip the bar so it is coated on both sides.
- Place the bar on the cold baking sheet, drizzle a little more chocolate on top if you’d like, and then assemble the rest of the bars. Place the bars back into the freezer until they’re firm.
