These strawberry shortcake popsicle bars might just the best ice cream bars I’ve made yet.

For me, these strawberry shortcake ice cream bars are super nostalgic. I remember going to the ice cream truck with my grandparents and almost always getting a strawberry shortcake bar (I’m also pretty sure the ice cream man knew that’s what I was after as he had it ready for me as soon as I got to the window towards the end of the summer).

I don’t know about you, but I haven’t seen many ice cream trucks in my adult life and was desperately craving strawberry shortcake bars one day – which led me to make this recipe!

Why you’ll love strawberry shortcake ice cream bars

They’re a healthier version of your favorite ice cream treat. Skip the store bought ice cream bars with natural and artificial flavors and make these! No artificial flavor needed!

Everything you love about strawberry shortcake in ice cream form. For those hot summer days when you don’t want to turn on your oven to make homemade shortcake biscuits – these ice cream bars come in handy!

They’re so easy to make. All you need is a blender (or a food processor) and an hour or two for them to firm up a bit in the freezer! This is a pretty hands off recipe.

Ingredients

To make these strawberry shortcake ice cream bars, you’ll need:

• Fresh strawberries – Frozen strawberries can work but fresh strawberries give you that beautiful strawberry puree you’re after a lot better than frozen.
• Coconut milk – One can of full fat coconut milk is all you need to make these creamy ice cream bars!
• Honey – I use a bit of honey to make these strawberry shortcake bars a touch sweeter, but feel free to omit this if you don’t want any added sweeteners! You can also use maple syrup in place of honey.
• Vanilla extract – The vanilla extract pairs well with the fresh strawberry flavor!
• Freeze dried strawberries – Some freeze dried strawberry powder will also work! Note: I ran out of my freeze dried strawberries when I was making this for the blog and used freeze dried berries and it was amazing!
• Mini Nilla wafers – Regular size Nilla wafers work too!

And that’s pretty much all you need!

While I’ve seen a few recipes that use both strawberry ice cream and vanilla ice cream, it’s not needed at all to make these creamy classic ice cream bars!

I will say that if you want more ascetically pleasing ice cream bars, adding a vanilla ice cream layer to the top or bottom of these bars does help to make them look a bit nicer!

How to make strawberry short cake ice cream bars

To start you’ll need to wash your strawberries and remove the stems from each. Once you’ve done this, add the strawberries to a blender along with the coconut milk, vanilla extract, and honey.

Blend for about 30 seconds or until you have a strawberry puree mixture. Now it’s time to pour the strawberry shortcake ice cream mixture into a popsicle mold! I absolutely love the Baffect Metal Popsicle Mold – it’s what I typically use to make all of my popsicles (these included)! It’s made with stainless steel and comes with some popsicle sticks to get you started!

Once you’ve poured the mixture into your popsicle mold, place in the freezer for up to two hours or until they’ve firmed up a bit.

Before you remove the popsicles from the freezer, you’ll need to make the shortcake crumb topping! Do this by combining the mini Nilla wafers and freeze dried strawberries into a food processor and pulsing a few times.

Add the fine crumbs to a large bowl (or paper plate) and set to the side. Now, remove the shortcake ice cream bars from the freezer and gently remove each from the popsicle mold.

Tip: If you’re unable to easily remove the strawberry ice cream bars from the mold, run them under warm water for about 5 seconds. They should slide out much easier now!

Place each ice cream bar into the shortcake mixture and coat well. Enjoy right away or store in the freezer until you’re ready to eat!

Frequently asked questions

Have a question that isn’t answered below? Feel free to leave me a comment and I’ll answer ASAP!

I’m not a fan of Nilla wafers, can I use something else?

Feel free to use golden Oreo cookies or even teddy grahams in place of the Nilla wafers! Graham crackers will also work.

How should I store homemade strawberry shortcake ice cream bars?

These ice cream bars can be stored in the freezer for up to two months in an airtight container!

Looking for more frozen treats? Take a look at these:

• Peanut Butter Greek Yogurt Popsicles
• How to Make Lemon Sorbet
• How to Make the Best No Churn Ice Cream

Strawberry Shortcake Ice Cream Bar Recipe

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• Author: Kayla
• Prep Time: 10 Minutes
• Chill Time: 2 Hours
• Total Time: 2 Hours & 10 Minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

For the ice cream bars:

• 1 lb fresh strawberries
• 1 can full fat coconut milk
• 1 TBSP honey
• 1 TSP vanilla extract

For the shortcake topping:

• 1 cup mini Nilla wafers
• 1 cup freeze dried strawberries

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Instructions

1. First, wash and remove the stems from your strawberries.
2. Once the stems are removed, add the strawberries to a blender along with the coconut milk, vanilla extract, and honey. Blend for about 30 seconds or until you have a strawberry puree mixture.
3. Pour the strawberry mixture into some popsicle molds and place in the freezer to firm up. They should only need 1 – 2 hours in the freezer!
4. In a food processor, add the mini Nilla wafers and freeze dried strawberries. Pulse until you have fine crumbs then place the crumbs into a large bowl. 
5. Remove the strawberry shortcake ice cream bars from the popsicle molds * and coat them with the shortcake topping. 
6. Enjoy right away or store in the freezer until you’re ready to eat! 

Notes

* If you can’t remove the popsicles from the mold easily, run some warm water on the mold for about 5 seconds. The ice cream should soften a bit and slide out easily!