These Strawberry Shortcake Ice Cream Bars are the ultimate summer indulgence—creamy vanilla ice cream swirled with strawberry jam, nestled between buttery shortbread cookie layers. Easy to prepare and perfect for BBQs, parties, or a refreshing family dessert!
Ingredients
- 1 pint vanilla ice cream (softened)
- 1 cup chopped fresh strawberries
- 1 cup crushed shortbread cookies
- 3 tbsp unsalted butter (melted)
- 1/4 cup strawberry jam
- 1/2 tsp vanilla extract
Instructions
- Line an 8×8 inch baking dish with parchment paper.
- In a bowl, mix crushed cookies with melted butter. Press half into the dish to form the crust.
- In another bowl, fold the chopped strawberries and vanilla extract into the softened ice cream.
- Spread the ice cream mixture over the crust. Swirl in strawberry jam using a knife.
- Top with the remaining cookie mixture and gently press down.
- Freeze for at least 4 hours or until fully set. Slice into bars and serve cold.
Tips & Variations
- Use graham crackers instead of shortbread for a twist.
- Swap in strawberry sorbet for a dairy-free version.
- Add lemon zest or chocolate chips for extra flavor.
FAQs
- Can I use frozen strawberries?
- Yes – thaw and drain before mixing into the ice cream.
- How long do these bars keep?
- Up to 2 weeks in an airtight container.
- Can I make these ahead?
- Absolutely – freeze until ready to serve.
Nutrition Facts
- Calories: 220 kcal per bar
- Fat: 12 g
- Carbs: 25 g
- Protein: 3 g
If you loved this recipe, try our No-Bake Lemon Bars and share your thoughts below!
