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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


  • 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


  • 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!