Strawberry Shortcake Ice Cream Bars

Easy, fast, and delicious— Strawberry Shortcake Ice Cream Bars are the perfect summer dessert! 

This post is part of a competition with So Delicious #FrozenFridays.  I received product coupons for participation, but it is NOT sponsored.  All opinions are my own.

We are in the heart of summer which means STRAWBERRY TIME!  As soon as strawberries are in season I can’t get enough of them!  Sweet and pretty, they are a treat all on their own!  But, when I want to kick it up a notch I turn them into a frozen dessert!  I love cakes, brownies, and cookies, but when it comes to dessert I’m always going to choose the ice cream option.  Always!  Ice cream was a “pantry” staple when I was growing up, and it still is for me today!  Which is why I had to combine my favorite summer berry with my favorite dessert transforming them into Strawberry Shortcake Ice Cream Bars!

While I love to make my own ice cream (and I really do—I have tons of ice cream recipes!), I regularly get ice cream at the store.  I love that there are so many vegan options these days!  I really love So Delicious cashew milk ice cream, but of course those aren’t safe for Jonathan, so I hide them in the back of the freezer and sneak them when he’s asleep.  For the family I love the So Delicious coconut ice cream!  Totally safe for Jonny’s allergies, and delicious too….what can I say?  It’s named appropriately!

For these Strawberry Shortcake Ice Cream Bars I started with a cookie crust.  I’m lucky to have found strawberry flavored sandwich cookies in my local health store.  If you can’t find them, just use a vanilla flavored sandwich cookie.  Oreo has a ton of varieties and I am pretty sure they are all accidentally vegan.  Most grocery stores have a “house brand” as well.   After forming the crust I popped it into the freezer to firm up and made the filling.  I simply folded 1 pint of So Delicious coconut milk vanilla bean ice cream, 1 container of So Delicious CocoWhip!, and 1 bag of freeze dried strawberries together.  Oh my goodness, you will be licking the bowl for this one!  Then I poured the filling into the crust, decorated the top with sliced fresh strawberries, and let the whole thing set up in the freezer until it was just set (as you can see in my pictures I just couldn’t wait!).  The coco whip helps to make the dessert easier to serve, as it doesn’t get too hard.  Plus it just tastes good!  The freeze dried strawberries transform themselves in the freezer, turning into yummy, chewy, candy like pieces.  I love them!

Look how easy it is to make Strawberry Shortcake Ice Cream Bars!

You are going to love these Strawberry Shortcake Ice Cream Bars!  More importantly, you’re going to love how easy they are to make!  Whip up a quick batch and snap a picture so that I can see!  Don’t forget to tag me!  {#frieddandelions // @frieddandelions}

Print Recipe

Strawberry Shortcake Ice Cream Bars

Easy, fast, and delicious—Strawberry Shortcake Ice Cream Bars are the perfect summer dessert!

Prep Time20 mins

Total Time20 mins

Course: Frozen

Cuisine: Dessert

Servings: 9 servings

Author: Sarah De la Cruz

Ingredients

• 1 9.5 ounce package of strawberry flavored sandwich cookies I like Tasty brand cookies
• 4 Tablespoons vegan butter melted
• 1 pint So Delicious coconut vanilla ice cream
• 1 9 ounce container So Delicious CocoWhip!
• 1 1.2 ounce bag freeze dried strawberries I like Trader Joe's brand
• fresh strawberries for garnish

Instructions

• Before working on the crust, take the ice cream and CocoWhip! out of the freezer and let them begin to thaw at room temperature.

For the Crust:

• Empty package of sandwich cookies into your food processor and pulse until they begin to break up.
• Add melted butter and pulse until incorporated, and the crumbs resemble coarse sand.
• Line an 8x8" pan with parchment paper in each direction.
• Empty cookie mixture into the pan and press with your fingers, creating an even crust.
• Pop into the freezer for 15 minutes while you work on the filling.

For the Filling:

• Empty the ice cream, CocoWhip!, and strawberries into a large bowl.
• Using a spatula, mix the ingredients together until well mixed, but work quickly so it doesn't melt too much.

For the Strawberry Shortcake Ice Cream Bars:

• Pour the filling over the reserved crust.
• Using a spatula, spread the filling so that it covers the crust in one even layer, being careful not to disturb the crust below.
• Garnish with slices of fresh strawberries.
• Place the entire dish back into the freezer for about an hour to let it firm up.
• Slice into squares and serve! Store any leftovers in the freezer—mine was great 2 days later, but I didn't test it past that because we ate it all!

More Strawberry Recipes You’ll love!

Strawberry Shortcake Cups

Firecracker Pops

Kale Salad with Strawberry Vinaigrette

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