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Organized Island » Recipes » Recipes

Strawberry Crunch Ice Cream Bars

Published: Jul 25, 2022 by Raquel · This post may contain affiliate links · 5 Comments

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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
  • sugar
  • whipping cream
  • vanilla
  • condensed milk
  • butter

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.

.

Equipment

Just a few simple kitchen tools are required for this recipe.

  • food processor
  • popsicle molds
  • hand mixer or stand mixer

Storage

Store popsicles in plastic wrap in your freezer. They are good for 2-3 days.

Top tips

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 Cake

Strawberry Crunch Cheesecake

Strawberry Lemonade Popsicles

How to make homemade Strawberry Crunch Popsicles

Strawberry Crunch Ice Cream Bars

Raquel Pineira
Strawberry shortcake ice cream bars are a delicious treat full of natural strawberry flavor and topped with a cake crunch outer layer.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs
Course Dessert
Cuisine American
Servings 6
Calories 288 kcal

Equipment

  • Food Processor
  • Stand Mixer
  • Popsicle Mold
  • Measuring cups and spoons

Ingredients
  

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

Crumble Ingredients

  • 2 cups about 5-6 golden oreos (or any shortbread cookie)
  • ½ cup freeze dried strawberries
  • 2 tablespoon unsalted butter, melted

Instructions
 

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.

Notes

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 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.

Nutrition

Calories: 288kcalCarbohydrates: 32gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 33mgPotassium: 367mgFiber: 2gSugar: 28gVitamin A: 628IUVitamin C: 242mgCalcium: 79mgIron: 4mg
Tried this recipe?Let us know how it was!

I hope you love this

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season and a few things that I don’t share here. I email you only once a week as I know how valuable your time is and respect that tremendously!

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About Raquel

Southern California mom who blogs about time-saving recipes, entertaining and party ideas.

Reader Interactions

Comments

  1. Tamara

    July 27, 2022 at 6:27 pm

    Ohhh, these so take me back to childhood. How fun to make them!

    Reply
  2. Sew Crafty Crochet

    August 03, 2022 at 3:40 pm

    These look so delicious! I'm pinning these to make soon. This is a great summer treat!

    Reply
  3. Linda Primmer

    August 07, 2022 at 10:34 am

    Your Strawberry Crunch ice cream bars look delicious. I am happy to feature these pretty treats at Love Your Creativity.

    Reply
  4. Kerryanne

    August 12, 2022 at 12:40 am

    5 stars
    Raquel, I've never seen these before, but they look so yummy!
    Thank you for sharing your strawberry crunch ice cream bars recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at the party tonight and pinning too.
    Hugs,
    Kerryanne

    Reply

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Hi, I'm Raquel! I am a self-proclaimed foodie and have enjoyed cooking and baking since I was little. I loved baking cookies with my mother and grandma as a child, and later making dinners for my parents to foster my passion while in high school. I also had a passion for organizing and keeping things tidy.

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