Strawberry Shortcake Ice Cream: The Ultimate Guide to a Creamy, Crunchy Classic

Strawberry shortcake ice cream is not just a frozen treat—it’s a nostalgia-packed bite of summer, childhood, and that unforgettable crunch you couldn’t get enough of. Remember those hot afternoons chasing the ice cream truck for that one creamy, fruity bar with the crumbly, pink-speckled coating? Yeah, we’re going there.

But here’s the thing—why wait for the ice cream man when you can create this dreamy dessert right in your own kitchen? And honestly, making it at home is way better because you control the ingredients, the flavor, and yes—that addictive crunchy topping that brings the whole experience together.

In this article, we’re diving deep into the world of strawberry shortcake ice cream.

The Sweet Origins of Strawberry Shortcake Ice Cream

The history of strawberry shortcake desserts

Before we get into the ice cream version, let’s roll it back to the original strawberry shortcake. This dessert actually dates back to the mid-19th century. Traditional strawberry shortcake was more like a biscuit topped with strawberries and whipped cream—a fresh, slightly crumbly cake that was perfect for summer.

The idea of taking those same flavors and freezing them into ice cream form started becoming popular in the 1950s and 1960s, with ice cream trucks across the United States introducing versions of the strawberry shortcake ice cream bar. And just like that, strawberry shortcake became more than just a dessert—it became a memory.

Get inspired with this crowd-pleasing treat: Dubai Chocolate Strawberries It’s the perfect blend of fruity flavor, creamy texture, and crunchy goodness.

Strawberry Shortcake Ice Cream

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• Author: Angie
• Total Time: 8hours hrs 10minutes mins

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Description

These no-churn strawberry shortcake ice cream bars feature a tangy strawberry core, surrounded by smooth vanilla ice cream and finished with a crunchy shortcake coating. They’re sure to lift your spirits!

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Ingredients

Scale 1x2x3x

For the ice cream layers

• 1 punet (250gms) fresh ripe strawberries
• 1 teaspoon white sugar
• 1 x 14 oz (397 gms) tin sweetened condensed milk
• 2 cups (500mls) thickened cream
• 18ish (25gms) freeze dried strawberries

For the coating

• 2 & ⅓ cups (350gms) white chocolate melts
• ¾ cup (125gms) refined coconut oil
• 14ish (20gms) freeze-dried strawberries
• 1 & ½ cups (50gms) Rice krispy cereal/ rice bubbles

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Instructions

To make the ice cream bars

 

Pre-heat your oven to 320°F (160°C/140°C fan-forced). Hull the fresh strawberries and half or quarter. Mix in bowl with 1 teaspoon of sugar and spread out out a baking tray. Bake for 40 minutes or untill the fruit is starting to roast and dry out

Allow the strawberries to cool then blitz in a food processor. The strawberries will be reasonably dry so you may need to stop the machine and carefully poke them down a few times to blend them.

Roughly divide the tin of sweetened condensed milk into two bowls. Wash and thoroughly dry the food processor. Measure the freeze-dried strawberries for the ice cream and process in food processor until a fine powder forms. Add the roasted blitzed strawberries and freeze-dried strawberry powder to one half of the sweetened condensed milk.

Whip the cream until firm peak form with electric hand beaters or in a stand mixer. Add half the cream to the strawberry mix and carefully fold through. The mix will be quite thick.

Add the vanilla and the rest of the cream to the other half of the sweetened condensed milk and fold in well, taking care not to knock the air out of the cream.

Spoon the vanilla mix into the molds until about half full. Put the strawberry mix into a piping bag with a large nozzle attached. Insert the piping bag into the vanilla mix in the molds. You want the nozzle near the bottom of the molds, then gently pipe in, pulling the nozzle up so it fills the center of the molds with the strawberry mix. Leave a small gap at the top, top up with vanilla mix.

Put the lids on the popsicle molds and insert the sticks. Freeze for at least six hours or until very firm

Have an airtight container ready to put the unmolded bars into and some baking paper to keep them separated. Run the bottom half of the molds very briefly under cool water. Insert a butter knife gently down each side of the ice cream bars, then gently pull them out by the sticks. Return the ice cream bars to the freezer for about an hour to firm up.

 

To coat the ice cream bars

 

Add the white chocolate melts to a microwave proof bowl and melt in the microwave in 30 second bursts until melted through. Add the refined coconut oil and mix well. You may need to heat the mix for another burst or two to get the coconut oil fully melted and mixed in.

Blitz freeze dried strawberries for the coating in a clean, dry food processor. Add the rice crispy cereal and blitz briefly.

Prepare you dipping station with the chocolate coconut mix on one plate, strawberry rice crispy mix on another plate and a container to return the bars to the freezer.

Working quickly dip one short side and large flat side of the bar into the chocolate mix. Shake the drips off then immediately put in the strawberry coating and press down. Gently brush off excess coating.

Dip the other sides into the chocolate, shake off the excess and into the coating mix, pressing the coating on any exposed edges. Gently shake off any excess coating and put into the storage container.

Repeat with the remaining ice cream bars. Return to the freezer for one hour to firm up and you’re done

Notes

For an extra crispy crunchy (but less traditional) coating, use rice crispy cereal.

For more traditional coating you can use shortbread cookies or even dried out toasted vanilla or pound cake.  

To make regular scoopable ice cream simply swirl the strawberry and vanilla ice cream together into a loaf tin then freeze until firm.  Mix the strawberry coating without the melted chocolate.  Allow to set, chop and sprinkle on top of the ice cream and you’re done! 

Storage:

In the unlikely event you have any left these ice cream bars will store well in an airtight container for up to three days for maximum crispy crunchy coating. If storing stacked together put a piece of parchment paper between them to stop them from sticking together. They will still be good to eat for up to two months after this, but the coating will start to go soft and be less crunchy.

• Prep Time: 30 mins
• Cook Time: 40 mins

Nutrition

• Serving Size: 12 to 10 ice cream bars (approx. 100mls/ 3.4 oz ea.)
• Calories: 425 kcal
• Sugar: 14g
• Sodium: 128mg
• Fat: 34g
• Saturated Fat: 24g
• Trans Fat: 0.001g
• Carbohydrates: 30g
• Fiber: 0.4g
• Protein: 3g
• Cholesterol: 48mg

It’s that perfect combination of creamy, fruity, and crunchy that makes people fall in love with it over and over again.

How strawberry shortcake ice cream became a summer classic

The genius of strawberry shortcake ice cream is all in the layers. You’ve got that velvety vanilla or strawberry ice cream base, rolled in a crumbly mix of cookies and crushed freeze-dried strawberries. That contrast between creamy and crunchy, sweet and slightly tart, makes it irresistible.

By the 1980s and 90s, brands like Good Humor and Nestlé made strawberry shortcake ice cream bars a staple in grocery store freezers across the country. Fast forward to today, and you’ll even see modern takes on it at places like Dairy Queen and Sonic (more on that later in the FAQs).

Key Ingredients That Make Strawberry Shortcake Ice Cream Irresistible

The role of fresh strawberries and condensed milk

What makes strawberry shortcake ice cream stand out from your average frozen treat? Simple—real strawberries. We’re not talking about that artificial red syrup stuff here. Fresh, ripe strawberries give this ice cream its natural sweetness, fruity tang, and that beautiful pink hue. When they’re puréed just enough to still have texture, every bite bursts with strawberry flavor, Strawberry Cake and Cheesecake is the perfect dessert to brighten any day—fresh, creamy, and bursting with flavor.

But strawberries alone can’t create that creamy magic. That’s where sweetened condensed milk swoops in. It’s the secret ingredient behind that rich, luxurious texture. Unlike traditional churned ice creams, this base only needs whipped cream and condensed milk to make a no-churn wonder that’s both dense and silky smooth. That combo traps air in the mix, delivering those soft, rich spoonfuls that melt in your mouth.

It’s simple, it’s genius—and honestly, it’s probably why you’re still reading this with your freezer door open.

Crunch topping: Why cookies and freeze-dried berries matter

If the creamy interior is the heart of the bar, that crunchy topping is its soul. It’s what gives you that first bite that snaps gently under your teeth before giving way to the soft strawberry ice cream underneath. You remember that texture, don’t you? That slightly sandy, buttery crumble that’s half vanilla, half strawberry, and totally addictive.

The traditional crunch is made with crushed vanilla cookies—shortbread works beautifully—mixed with freeze-dried strawberries. Why freeze-dried? Because they’re intensely fruity, crunchy, and they won’t add moisture to the crumbs. Moisture ruins crunch. Butter, on the other hand, is added to help the crumbs stick to the ice cream’s surface while keeping that satisfying texture intact.

Pro tip: If you don’t have vanilla sandwich cookies, try vanilla wafers or even your favorite shortbread. And don’t be shy about experimenting—raspberries, blueberries, or a chocolate version? Go wild.

How to Make Strawberry Shortcake Ice Cream Bars at Home

Step-by-step recipe with tips for perfect results

If you’ve ever thought making strawberry shortcake ice cream at home was complicated, think again. You don’t need an ice cream machine or a culinary degree—just some good ingredients and a bit of freezer space. Here’s the simple, foolproof method I use, adapted from one of my favorite recipes by Gemma Stafford at Bigger Bolder Baking.

Ingredients:

Directions:

1. Start by pureeing the strawberries with sugar. You want them slightly broken down—chunky, not baby food smooth.
2. In a separate large bowl, whip the cream to soft peaks.
3. Add the vanilla and condensed milk, then whip again until stiff peaks form.
4. Fold the strawberry puree gently into the cream mixture.
5. Spoon the mixture into popsicle molds, filling about 90% of each mold.
6. Cover, add sticks, and freeze for at least 6 hours (overnight works best).

Crunch Topping:

1. Crush cookies in a food processor until crumbly.
2. Remove half, then blend the other half with freeze-dried strawberries until fine.
3. Combine both sets of crumbs, then mix with melted butter by hand or fork.
4. Spread crumb mixture onto a tray.

Finishing the Bars:

1. Remove bars from molds by running them briefly under hot water.
2. Press the bars into the crumb mixture until fully coated.
3. Return to freezer for 30 minutes to set the coating.
4. Enjoy!

Substitutions and creative variations to try

Don’t have popsicle molds? Use a loaf pan, pour in the ice cream mixture, and freeze it as a slab. Then cut it into bars and coat with crumbs by hand.

Want to get creative? Swap strawberries for raspberries or even mangoes. Add white chocolate chunks inside the mix for extra indulgence.

For a dairy-free version, coconut cream and dairy-free condensed milk work perfectly. That way, nobody misses out on the fun.

Crunch Factor: Mastering the Strawberry Shortcake Ice Cream Topping

Choosing the right cookies for coating

When it comes to strawberry shortcake ice cream, everyone talks about the creamy layers—but let’s be real: it’s the crunchy topping that makes or breaks the experience. That perfect balance between soft ice cream and crumbly coating is what transforms a good treat into a legendary one. Without it, your strawberry shortcake ice cream is just…well, ice cream.

The original versions of this ice cream always used vanilla sandwich cookies, which provide that unmistakable sweet, slightly buttery crunch. They’re soft enough to crumble, but still firm enough to keep their structure. If you can’t find vanilla sandwich cookies, don’t worry—you can easily swap in vanilla wafers, buttery shortbread, or even graham crackers.

The key here is achieving a crumbly texture that clings to the ice cream bar without turning soggy. Too hard, and it feels like biting into a rock. Too soft, and you miss that signature crunch that makes strawberry shortcake ice cream one of the best frozen desserts of all time.

Mixing in freeze-dried berries for that iconic strawberry shortcake flavor

Of course, the cookie crumbs alone won’t give you that iconic pink-speckled magic. That comes from freeze-dried strawberries, one of the most important ingredients in strawberry shortcake ice cream. Unlike fresh berries, freeze-dried ones keep things dry, crispy, and concentrated in flavor—exactly what you want for that signature strawberry crunch.

Here’s how it works: blend half of your cookie crumbs with the freeze-dried strawberries in a food processor until you’ve got a bright, fragrant powder. Mix that powder with the rest of your crumbs, and boom—you’ve got that unmistakable strawberry shortcake ice cream bar texture. Not only will it coat your bars evenly, but the flavor payoff is unbelievable.

Want to shake things up? Experiment with freeze-dried raspberries or blueberries for a tangy twist on this classic. You’ll still get that perfect crunch, but with a new flavor spin. Either way, the crunchy pink layer makes your homemade strawberry shortcake ice cream bars rival anything you’ve ever chased down from an ice cream truck.

Got leftovers of the crumb mix? Sprinkle it on bowls of ice cream, yogurt, or even pancakes for a cheeky breakfast upgrade. Dessert lovers, you’re welcome.

Dairy-Free and Vegan Options for Strawberry Shortcake Ice Cream

Coconut-based alternatives for ice cream

Here’s some good news for dessert lovers avoiding dairy—strawberry shortcake ice cream doesn’t have to be off-limits. With the right swaps, you can enjoy that same creamy, crunchy goodness completely dairy-free. And honestly? Some of the alternatives are so good, you might never go back.

The easiest swap for the creamy ice cream base is full-fat coconut milk. That rich, silky texture mimics heavy cream beautifully. Pair it with dairy-free sweetened condensed coconut milk, and you’ve got a no-churn, plant-based ice cream that rivals the traditional version. Plus, coconut has a subtle sweetness that actually complements strawberries perfectly.

For whipping, chill your coconut milk overnight, scoop out the solid cream from the top, and whip it just like heavy cream. Then, mix in puréed fresh strawberries and a dash of vanilla. That’s it—you’ve got a vegan version of strawberry shortcake ice cream that’s totally indulgent.

Want to push the flavor even further? Add a splash of almond extract or fold in chunks of real strawberries for bursts of freshness in every bite. No dairy, no problem.

Dairy-free cookie crumbs and toppings

Now for the crunch. Traditional strawberry shortcake ice cream uses vanilla sandwich cookies or shortbread for that golden, buttery crumb. But if you’re going dairy-free, you’ll need to check those ingredient lists. Many shortbread cookies sneak in butter or milk powder.

Don’t worry—there are plenty of plant-based cookie options out there. Brands like Oreos (surprise—they’re vegan!), dairy-free graham crackers, or homemade vegan shortbread cookies are perfect alternatives. Just crush them up, pulse with freeze-dried strawberries, and finish with a little melted plant-based butter or coconut oil to help the crumbs stick to the bars.

And the flavor? Spot on. You’ll still get that perfect balance of creamy, fruity, crunchy goodness you expect from strawberry shortcake ice cream—all while keeping it 100% dairy-free.

Extra tip: You can now find freeze-dried mixed berries at certain retailers. Try adding a few raspberries or blueberries for color variety and an extra flavor punch in your crumb coating.

Serving Ideas: How to Enjoy Strawberry Shortcake Ice Cream

Perfect occasions to serve this dessert

Let’s be honest—strawberry shortcake ice cream makes any moment better. Whether it’s a laid-back summer barbecue, a birthday party, or just a random Wednesday when you need something sweet, this frozen treat brings the flavor and fun.

Picture this: the grill’s cooling down, the lemonade’s sweating on the table, and you come out of the kitchen with a tray of homemade strawberry shortcake ice cream bars. Game over—you’re the hero of the party.

These bars also make fantastic treats for Fourth of July cookouts, pool parties, or family movie nights. Want a tip? Wrap each bar individually in wax paper or parchment before freezing. That way, guests can just grab and go. No fuss. No sticky hands.

And because they store beautifully for weeks, you can prep them way ahead of your event and have dessert handled before the first burger even hits the grill.

Fun ways to present ice cream bars for parties

We all know taste is king, but let’s not sleep on presentation. If you’re serving strawberry shortcake ice cream at a party, give it that extra pop with a little creativity.

• DIY Ice Cream Bar Station: Set out bowls of extra cookie crumbs, chopped freeze-dried berries, crushed nuts, or chocolate drizzle. Let guests customize their bars with their favorite toppings.
• Mini Versions: Use smaller molds or even ice cube trays to make mini strawberry shortcake ice cream bites. These are perfect for kids or anyone who just wants “a little something sweet.”
• Fancy Plates: For a plated dessert, serve your ice cream bar with a drizzle of homemade strawberry sauce, a dollop of whipped cream, and fresh strawberry slices on the side.
• Mix-and-Match Crunch: Offer a few different crumb coatings—vanilla, chocolate, or mixed berry—so guests can mix things up.

Strawberry Shortcake Ice Cream: Nutrition and Storage Tips

Nutritional profile: What you need to know

Alright, let’s get real. Strawberry shortcake ice cream isn’t exactly kale—but it’s also not the worst thing you could reach for when you’re craving something sweet. Whether you’re indulging in one bar or going back for seconds (no judgment), it helps to know what you’re working with nutritionally.

A typical homemade strawberry shortcake ice cream bar contains around 250–300 calories, depending on the ingredients you use. Here’s a rough nutritional breakdown for a single serving:

Most of the calories come from the condensed milk and whipping cream, with the cookie coating adding carbohydrates and fats. The good news? If you use fresh strawberries and freeze-dried berries, you’re also getting natural fruit sugars, plus a hit of vitamin C and antioxidants.

Want to lighten things up? Go with coconut milk or reduced-sugar condensed milk for fewer calories. You can even use gluten-free or sugar-free cookie crumbs for a healthier crunch.

How to store your homemade ice cream for best taste

The worst thing you can do to a beautiful batch of strawberry shortcake ice cream is let it get freezer burned. Trust me—after all that effort, you want those bars to stay creamy and flavorful until the last bite.

Here’s how to do it:

1. Wrap Each Bar: Use parchment or wax paper to wrap each ice cream bar individually. This keeps them from clumping and provides protection from freezer burn.
2. Airtight Container: Once wrapped, place the bars in a tightly sealed container or a freezer-safe zip bag.
3. Label It: Always label your container with the date you made them.Although they can last for up to a month, it’s best to enjoy them within 2–3 weeks for optimal flavor.
4. Keep Them Deep: Store your bars toward the back of the freezer, where the temperature stays consistent.

If you’ve gone the extra mile with homemade toppings or dairy-free versions, don’t worry—the storage method stays the same. Just remember: fresher is better.

FAQs About Strawberry Shortcake Ice Cream

Conclusion

There’s a reason why strawberry shortcake ice cream has stood the test of time. It’s not just a frozen dessert—it’s a full sensory experience. Creamy, fruity, crunchy, and nostalgic, this classic ice cream bar delivers on every level. And the best part? Making it yourself at home doesn’t just give you fresher, better flavors—it also gives you control over the sweetness, crunch, and creative twists.

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