Strawberry Shortcake Ice Cream Bars – a delicious recipe with very soft, sugar cookies, strawberries, unsalted butter, molds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
2
Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
3
Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
4
Ice pops can be made 7 days ahead; freeze in an airtight container.
421
kcal
Calories
3
g
Fat
102
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 pint very soft (almost melted) strawberry ice cream, 4 (3-inch) sugar cookies, 1 tablespoon crushed freeze-dried strawberries, 1 tablespoon unsalted butter, melted, and more.
Yes, Strawberry Shortcake Ice Cream Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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