There’s nothing quite like the nostalgic taste of strawberry shortcake transformed into a cool, creamy frozen treat. These Strawberry Shortcake Ice Cream Bars bring that classic flavor to life with juicy strawberries, rich cream, crunchy shortbread cookie crumbles, and an unexpected twist of optional turkey bacon bits for a savory crunch. Whether you’re looking for a refreshing dessert on a warm day or a fun homemade treat to impress your family and friends, these ice cream bars are an absolute winner. The balance of sweet, tart, creamy, and crunchy will have you coming back for more—and the best part is you don’t need an ice cream maker to whip them up!

Why This Recipe Is a Must-Try

This recipe captures the essence of strawberry shortcake in a unique, handheld form. The fresh strawberries are macerated with sugar and lemon juice to intensify their natural sweetness and brightness. Then, the creamy base of heavy cream and whole milk is sweetened with vanilla and sugar, creating a luscious ice cream that’s perfectly smooth without being overly rich. The addition of crumbled shortbread cookies adds that delightful crumbly texture reminiscent of the cake in traditional strawberry shortcake. For those who love a little extra crunch and savory depth, the optional turkey bacon bits bring a surprising but delicious contrast.

Unlike many ice cream bar recipes that require specialized equipment, these bars can be made with simple kitchen tools and a freezer. Plus, since the recipe uses wholesome ingredients, it’s perfect for sharing at family gatherings, picnics, or as a homemade treat to beat the heat. If you love fruity frozen desserts, you might also enjoy Easy Frozen Yogurt Bark With Berries, which is light and refreshing with a similar berry-packed vibe.

Ingredients

2 cups strawberries, hulled and sliced
1/4 cup granulated sugar (for macerating strawberries)
1 teaspoon lemon juice
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar (for ice cream base)
1 teaspoon vanilla extract
1 cup shortbread cookies, crumbled
Turkey bacon bits (optional, for crunch)

How To Make Strawberry Shortcake Ice Cream Bars

Step 1: Macerate the Strawberries

Start by placing the sliced strawberries in a medium bowl. Sprinkle the 1/4 cup granulated sugar and lemon juice over the berries. Gently toss to combine, then let the strawberries sit at room temperature for about 30 minutes. This process softens the strawberries and draws out their natural juices, creating a sweet and tangy syrup that’s essential for the flavor of the bars.

Step 2: Prepare the Ice Cream Base

In a large mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, and vanilla extract. Whisk until the sugar is completely dissolved and the mixture is smooth. This simple base will become creamy and luscious once frozen.

Step 3: Combine Strawberry Mixture with Ice Cream Base

After the strawberries have macerated, fold both the berries and their syrup into the ice cream base. This ensures every bite has that fresh strawberry flavor with a perfect balance of sweetness and acidity.

Step 4: Add Cookie Crumbles and Bacon Bits

Gently fold in the crumbled shortbread cookies. If you’re using turkey bacon bits, add them here as well. The cookie crumbles mimic the classic shortcake texture, while the bacon bits add a savory crunch that’s a fun surprise.

Step 5: Pour into Molds and Freeze

Pour the mixture into ice cream bar molds or small paper cups. If using paper cups, insert wooden popsicle sticks after pouring the mixture. Freeze the bars for at least 6 hours or until completely firm. Overnight freezing works best.

Step 6: Unmold and Serve

To easily remove the bars from the molds, run warm water over the outside of the molds for a few seconds. Gently pull the bars out, and enjoy immediately. These bars are perfect for a hot summer day or an anytime treat that brings the joy of strawberry shortcake in a cool, portable form.

Common Mistakes to Avoid

Not macerating the strawberries long enough: This step is crucial for developing the sweet, juicy flavor. Skip it, and the berries may taste dull.
Using low-fat milk instead of whole milk: Whole milk gives the ice cream a creamier texture. Low-fat alternatives can result in icy bars.
Skipping the sugar dissolution: Make sure the sugar is fully dissolved in the cream and milk mixture to avoid grainy texture.
Adding too many cookie crumbles: Too many can overpower the creamy texture and make the bars crumbly and hard to eat.
Forgetting to loosen the molds before unmolding: Failing to run warm water on the molds may cause the bars to stick and break.

Variations and Customizations

Make it dairy-free: Substitute the heavy cream and whole milk with coconut cream and almond milk for a luscious plant-based version.
Swap shortbread for graham crackers: For a slightly different texture and flavor, crushed graham crackers make a great alternative.
Skip the bacon bits: If you prefer a purely sweet treat, simply omit the turkey bacon bits and add extra cookie crumbles if desired.
Add a swirl of strawberry jam: For extra strawberry goodness, gently swirl in some homemade or store-bought strawberry jam before freezing.
Incorporate fresh mint: Chop some fresh mint leaves and fold them into the ice cream base for a refreshing herbal note.

How to Store Leftovers

Store any leftover Strawberry Shortcake Ice Cream Bars in an airtight container or tightly wrapped in plastic wrap or foil to prevent freezer burn. Keep them in the freezer at 0°F (-18°C) for up to 2 weeks for optimal freshness and flavor. When you’re ready to enjoy them again, let the bars sit at room temperature for a couple of minutes to soften slightly before eating for the best texture.

FAQ

Can I make these ice cream bars without an ice cream maker?

Absolutely! This recipe is designed to be simple and doesn’t require an ice cream maker. The mixture is poured directly into molds and frozen until firm, making it perfect for any home kitchen.

What can I use instead of turkey bacon bits for crunch?

If you want crunch without the turkey bacon, try chopped nuts like almonds or pecans, toasted coconut flakes, or even crispy cereal pieces. These alternatives add texture while keeping the bars sweet or nutty.

How do I prevent ice crystals from forming?

To reduce ice crystals, ensure the sugar is fully dissolved in the mixture and that the bars freeze quickly. Using whole milk and heavy cream helps because fat inhibits ice crystal formation. Also, avoid opening the freezer frequently while freezing.

Can I double this recipe?

Yes, you can easily double or triple the recipe to make more bars. Just be sure to use larger molds or multiple batches to freeze the bars properly. Keep in mind freezing time may increase slightly with larger quantities.

Conclusion

These Strawberry Shortcake Ice Cream Bars are a delightful fusion of classic dessert flavors and refreshing frozen treat textures. The combination of fresh strawberries, creamy ice cream, and crumbly shortbread cookies makes for a dessert that’s both familiar and excitingly new. Whether you enjoy them as a quick summer snack or a special homemade dessert, these bars are sure to become a favorite. Don’t forget to experiment with the variations to find your perfect version, and keep this recipe handy for whenever a craving for strawberry shortcake strikes in a cool, creamy form!

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