Strawberry Shortcake Ice Cream Bars Recipe
These Strawberry Shortcake Ice Cream Bars are a delightful frozen treat combining creamy coconut milk and Greek yogurt with vibrant strawberry layers, coated in a crunchy vanilla cookie and freeze-dried strawberry crumb. Perfect for a refreshing dessert on hot days, these bars are easy to make with no baking required and ready in just over 4 hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Yogurt Layer
- 1 2/3 cup (1 can) full-fat coconut milk (or heavy cream)
- 1 1/2 cups vanilla Greek yogurt (or plant based yogurt)
- 2 Tablespoons maple syrup
Strawberry Layer
- 2 Tablespoons strawberry jam
- 1/4 cup freeze dried strawberries
Cookie Coating
- 8 vanilla sandwich cookies (Catalina Crunch or Golden Oreos)
- 1 1/4 cups freeze dried strawberries (divided: 1/4 cup for strawberry layer, 1 cup for coating)
Instructions
- Make the Yogurt Layer: Add the coconut milk (or heavy cream), vanilla Greek yogurt, and maple syrup to a blender and blend until smooth. Pour about two-thirds of this mixture into popsicle molds, filling them just over halfway.
- Make Strawberry Layer: To the remaining yogurt mixture in the blender, add the strawberry jam and 1/4 cup freeze dried strawberries. Blend until smooth and the color turns bright pink.
- Fill the Molds: Pour the strawberry mixture over the vanilla layer in the popsicle molds, filling them completely. Use a popsicle stick to gently press the strawberry layer into the vanilla to create a slight swirl effect.
- Freeze: Insert popsicle sticks into the center of each mold. Freeze the bars for at least 4 hours, preferably overnight, to firm up.
- Make the Cookie Coating: Pulse the vanilla sandwich cookies in a food processor until they form fine crumbs. Add the remaining 1 cup of freeze dried strawberries and pulse to combine evenly. Spread the mixture onto a flat plate.
- Coat the Bars: Remove the bars from the molds, running them under hot water briefly if needed to loosen. Let them soften slightly for 1-2 minutes to help the coating stick. Roll or press each bar into the cookie and strawberry crumb mixture, firmly pressing to adhere the coating on all sides.
- Serve: Enjoy the bars immediately or place them on a parchment-lined baking sheet and freeze for 10-15 minutes to set the coating firmly before serving.
Notes
- Use full-fat coconut milk or heavy cream for the creamiest texture.
- Vanilla Greek yogurt can be substituted with plant-based yogurt for a dairy-free option.
- If you can’t find freeze dried strawberries, you can finely chop fresh strawberries but the coating may be less crunchy.
- Running the molds quickly under warm water helps prevent sticking when removing bars.
- Store leftover bars in an airtight container in the freezer for up to one week.
