Description
No-bake strawberry shortcake ice cream bars—easy frozen dessert with creamy layers, fresh strawberries, and crunchy crumble. Perfect summer treat with no oven needed.
Ingredients
- 2 cups golden sandwich cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- 1 cup graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 3 cups vanilla ice cream, softened
- 3 cups strawberry ice cream, softened
- 2 cups fresh strawberries, chopped
- 2 cups whipped topping
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
1. Line a 9×13-inch pan with parchment paper and place in freezer.
2. Mix crushed cookies, freeze-dried strawberries, graham crackers, melted butter, and salt.
3. Combine vanilla ice cream, whipped topping, condensed milk, and vanilla extract until smooth.
4. Spread half of the vanilla mixture into pan and smooth evenly.
5. Sprinkle some crumble mixture on top and freeze for 20–30 minutes.
6. Mix strawberry ice cream with fresh strawberries and lemon juice.
7. Spread strawberry layer over chilled base and smooth.
8. Add remaining vanilla mixture as top layer.
9. Finish with remaining crumble topping and press lightly.
10. Freeze for at least 4–6 hours or overnight until firm.
11. Lift from pan, slice into bars, and serve immediately.
Notes
- Keep bars frozen until ready to serve.
- Let sit 2–3 minutes before cutting for easier slicing.
- Wrap individually for easy storage.
- Best enjoyed within 2 weeks.
- Do not refreeze once thawed.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg