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Epicurious

Strawberry Shortcake Ice Cream Bars

3.4

(2)

Read ReviewsTriangle
Two hands holding strawberry shortcake ice cream bars.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton

  • Active Time

    15 minutes

  • Total Time

    4 hours 30 minutes (includes freezing time)

There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.

Ingredients

6 pops

1 pint very soft (almost melted) strawberry ice cream
4 (3-inch) sugar cookies
1 tablespoon crushed freeze-dried strawberries
1 tablespoon unsalted butter, melted

Special equipment:

6 (3-ounce) ice-pop molds and sticks

Preparation

  1. Step 1

    Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.

    Step 2

    Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.

    Step 3

    Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.

  2. Do Ahead

    Step 4

    Ice pops can be made 7 days ahead; freeze in an airtight container.

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Reviews (2)

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  • I love the idea of this recipe, and it is very good as written. However, next time, I will be tweaking it a bit. First of all, the quantities were off for me -- my popsicle maker looked pretty standard, size-wise -- it is the one from William Sonoma and I could only fill 4 slots with one pint. The butter is not needed, and personally, I would have preferred more freeze-dried strawberries. Next time, I will try it with some buttery shortbread cookies and I will just pulse the strawberries in a small food processor, add the cookies (pulse) and call it a day. I too used Haagen Daaz like the previous reviewer, and had no issues with it freezing. This would also be good with chocolate ice cream and crushed oreo cookies...

    • annieack

    • Toronto, on

    • 7/27/2021

  • Love the idea, though the recipe did not work for me. I used Haagen Daaz strawberry ice cream (my fave) and the ice cream did not freeze firm enough to come out of the silicone popsicle mold, despite being frozen in a deep freezer for over 24 hours. I ended up scooping out the ice cream and serving it in bowls with the crumble on top, which was delicious. Next time I'll try the generic store brand of ice cream (lower fat content=freezes harder) to hopefully get a frozen solid ice cream bar.

    • miriamg

    • NJ

    • 8/2/2020

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