Strawberry shortcake ice cream bars are a delicious treat full of natural strawberry flavor and topped with a cake crunch outer layer. These are made without artificial flavor or colors.
Like my Strawberry Crunch Cake, these are a fun strawberry dessert!
Why This Recipe Rocks
This is a fun way to enjoy a tasty treat like the ice cream man used to bring. Delicious ice cream surrounded by a strawberry and cookie crunch topping.
These have a great taste and this homemade version does not contain artificial ingredients or the thickeners in the original store bought ice cream. (those usually have locust bean gum, guar gum or cellulose gum).
These are an unexpected festive frozen dessert and they are so pretty to serve!
Strawberry Crunch Ice Cream Popsicle Ingredients
Just a few simple ingredients are needed for this recipe. Refer to the recipe card for the measurements.
- fresh strawberries - for natural flavor
- golden Oreo cookies
- whipping cream
- condensed milk
See recipe card for quantities.
How to Make Strawberry Shortcake Ice Cream Bars
The full recipe instructions for crumbl copycat recipe are in the recipe card, below but here is a step by step overview of the recipe
You will make the strawberry puree and ice cream first. Similar to my peach ice cream recipe. The fun part is making the coating for the popsicles.
Make the crumble - Combine strawberries and cookies in a food processor.
Then you will add this strawberry mixture to more crumbled cookies and butter for the outer coating,
Place crumble on a flat tray and coat ice cream pops,
Do the same for the other side and then you will re-freeze these so that they will set.
These popsicles take a little time since you are freezing then twice but the end result is worth it.
Substitutions & Variations
You can play around with other flavors like blueberries.
- Blueberries - instead of strawberries, you can use strawberries.
- Frozen Strawberries - You can use these, just be sure to thaw before using
- Vanilla Version - You can replace the strawberry ice cream with a plain vanilla ice cream layer if you wish.
Just a few simple kitchen tools are required for this recipe.
- food processor
- popsicle molds
- hand mixer or stand mixer
Store popsicles in plastic wrap in your freezer. They are good for 2-3 days.
For best results, do not dump in the vanilla and sweetened condensed milk. If you deflate the whipped cream you will need to start over.If you over mix it, it will curdle.
Strain the puree if you don't want seeds in the ice cream base. If you want a really sweet ice cream, add no more than 1 additional tablespoon of sugar to the strawberry puree.
The ice cream needs to freeze fully before removing so it comes out in one piece, you can test this by squeezing what will be the top of the bar and see if its frozen solid, this is very important.
More Delicious Strawberry Desserts
Strawberry Crunch Ice Cream Bars
- Food Processor
- Stand Mixer
- Popsicle Mold
- Measuring cups and spoons
Ice Cream Ingredients
- 2-3 cups fresh strawberries diced small
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- ⅓ cup sweetened condensed milk
- 2 cups about 5-6 golden oreos (or any shortbread cookie)
- ½ cup freeze dried strawberries
- 2 tablespoon unsalted butter, melted
Make Strawberry Puree
- Add diced strawberries and 2 tablespoons sugar to a blender.
- Blend until fully pureed and set aside. (If you dont want seed, strain the mixture and then set aside)
Preparing Whipped Cream
- In a stand mixer whip the heavy whipping cream with the whisk attachment. Whip for 4-5 mins until you get a soft peak.
- Add in the vanilla and SLOWLY add in the sweetened condense milk while whipping.
- Whip until stiff peaks form (total of about 10 minutes)
Making Strawberry Ice Cream
- Fold in half of the puree, careful not to knock out all the air in the whipped cream.
- Fold in the remaining.
- Using a spoon add the mixture to your popsicle mold. Stick a knife down the center to make sure the icecream fills the entire cavity.
- Tap on a table or countertop before adding the sticks and placing in the freezer.
- Freeze for 7-8 hours.
Making the Crunch Coating
- Add the oreos or shortbread/vanilla cookies to a food processor and mix until well blended.
- Remove half of the cookies and set aside.
- Add in the freeze dried strawberries and mix fully.
- Now add the strawberry/cookie mix to the regular cookie crumbles and mix together, add in the melted butter and stir to get all the crumble wet.
- Place on a plate or baking sheet lined with parchment paper.
- Remove the ice cream from the freezer and run mold under warm water to loosen it and remove the pops.
- Roll the icecream bars in the crumble. IF the crumble will not stick you can add a tiny bit of water to the pops to adhere the crumble.
- Place into the freezer for 30 mins to set.
Strain the puree if you don't want seeds in the icecream base.
If you want a really sweet ice cream, add 1 additional tablespoon of sugar to the strawberry puree. Do not attempt to sweetened the cream more.
I tried this with a hand mixer and it took 25 mins to whip the cream to stiff peaks, I was done in 10 mins using a stand mixer.
Using a knife helped push the ice cream into the mold without deflating it.
The icecream needs to freeze fully before removing so it comes out in one piece, you can test this by squeezing what will be the top of the bar and see if its frozen solid, this is very important.
I hope you love this
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