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Creamy Strawberry Shortcake Ice Cream Bars

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Easy homemade no-churn ice cream bars combining sweet strawberry compote, creamy ice cream base, and buttery shortcake crumbs for a nostalgic summer treat.

Ingredients

Scale
  • 2 cups (300 grams) fresh strawberries, hulled and sliced
  • ⅓ cup (65 grams) granulated sugar for strawberry compote
  • ½ cup (100 grams) granulated sugar for ice cream base
  • 2 cups (480 ml) heavy cream, cold
  • 1 cup (240 ml) whole milk, cold
  • 1 tablespoon (15 ml) vanilla extract
  • ⅓ cup (75 grams) unsalted butter, melted
  • 1 cup (125 grams) all-purpose flour
  • ¼ cup (50 grams) packed brown sugar
  • 1 teaspoon (5 grams) baking powder
  • Pinch of salt (for crumb and ice cream base)
  • Optional: splash of lemon juice for compote
  • Optional: chopped toasted almonds or pecans for crumb

Instructions

  1. Prepare the Strawberry Compote: In a medium saucepan, combine sliced strawberries with ⅓ cup sugar. Cook over medium heat, stirring occasionally, until thick and syrupy, about 10–12 minutes. Remove from heat, stir in lemon juice if desired, and cool completely.
  2. Make the Shortcake Crumb: In a mixing bowl, whisk flour, brown sugar, baking powder, and salt. Pour in melted butter and stir until coarse crumbs form. Spread on parchment-lined baking sheet and bake at 350°F (175°C) for 10 minutes until golden. Cool completely.
  3. Whip the Cream: In a chilled bowl, whip heavy cream with ½ cup sugar and vanilla extract until soft peaks form. Avoid overwhipping.
  4. Combine the Base: Gently fold cold milk into whipped cream until fluffy and well combined.
  5. Layer the Bars: Line a loaf pan with parchment paper. Pour half the ice cream base, dollop half the strawberry compote, and gently swirl with a knife or skewer. Sprinkle shortcake crumbs on top. Repeat layering with remaining base, compote, and crumbs, finishing with crumbs.
  6. Freeze: Freeze bars for 4–6 hours or overnight until firm. Remove 5 minutes before slicing. Insert popsicle sticks if desired or cut into squares.

Notes

Do not over-swirl the compote to keep pockets of strawberry flavor. Cool compote and crumbs completely before layering to prevent melting. Chill mixing bowl and beaters before whipping cream for better results. Let frozen bars sit 5 minutes before slicing to avoid crumbling. Shortcake crumbs can be made ahead and stored airtight for up to a week.

Nutrition

Keywords: strawberry shortcake, ice cream bars, no churn ice cream, summer dessert, homemade ice cream, frozen treat, easy dessert

Find it online: https://tastypierecipes.com/creamy-strawberry-shortcake-ice-cream-bars-easy-homemade-recipe-for-summer/