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
Servings: 9 servings
- 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
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!