Nothing says summer quite like a delightful frozen treat, and this Strawberry Shortcake Ice Cream Bars Recipe perfectly captures that magic in every bite. Imagine creamy oat-based ice cream layered with vibrant strawberry flavor and enveloped in a crunchy vegan shortbread crumble – a refreshing and indulgent dessert that’s as fun to make as it is to eat. This recipe brings together simple, wholesome ingredients to create a luscious, dairy-free treat that’s bound to become a favorite whether you’re serving family, friends, or just treating yourself to something special.
Ingredients You’ll Need
Gathering your ingredients for this Strawberry Shortcake Ice Cream Bars Recipe is a breeze because each component is both essential and thoughtfully chosen to provide the perfect balance of flavor, texture, and color. From creamy oat whipping cream to tangy freeze-dried strawberry powder, every element plays its own starring role.
- 400 ml oat whipping cream (chilled): This plant-based cream provides a rich, velvety texture that whips beautifully to form the ice cream base.
- 320 g sweetened condensed oat milk: Adds just the right amount of sweetness and creaminess without overpowering the strawberries.
- 1 tablespoon vanilla extract: Brings warmth and depth to the vanilla layer to complement the strawberry swirl.
- ¼ teaspoon sea salt: Enhances all the flavors and balances the sweetness perfectly.
- 20 g freeze-dried strawberry powder: This super-concentrated strawberry essence delivers a punch of tart fruit flavor and a gorgeous pink hue.
- 20 g freeze-dried strawberry powder or pieces: For the shortbread crumble, adding fruit bursts and visual appeal.
- 110 g vegan shortbread cookies: Crumbled finely to create a buttery, crunchy coating that’s irresistibly crisp.
- 30 g vegan butter (melted): Binds the crumble ingredients and adds richness that contrasts beautifully with the cold ice cream.
How to Make Strawberry Shortcake Ice Cream Bars Recipe
Step 1: Whip the Ice Cream Base
Start with chilled oat whipping cream in a large mixing bowl. Use an electric whisk to whip until creamy and airy, which gives you a smooth, fluffy texture perfect for the ice cream bars. Then, gently mix in the sweetened condensed oat milk, continuing to whisk for another minute to combine everything harmoniously. Adding vanilla extract and sea salt at this point layers in complexity and balances sweetness, so don’t skip these!
Step 2: Create the Strawberry Swirl
Split your ice cream mixture into two portions. With one half still in the bowl, slowly whisk in the freeze-dried strawberry powder, introducing it one tablespoon at a time. This gradual mixing ensures the powder fully dissolves and the strawberry flavor becomes vibrant without streaking or clumping. The other half of the ice cream stays vanilla, ready for layering. For convenience and neatness, transfer each mixture into separate piping bags — this makes layering a breeze and looks pretty too!
Step 3: Layer and Freeze the Ice Cream Bars
Fill your popsicle molds halfway with the vanilla ice cream first. Then pipe the strawberry ice cream carefully on top for that beautiful contrast. Cover the molds lightly with plastic lids or parchment paper, and poke wooden sticks through to hold their place while freezing. The bars need to chill for at least 6 hours, or overnight if you prefer, so set them aside and let the magic happen in the freezer.
Step 4: Prepare the Shortcake Crumble
While the ice cream hardens, pulse your vegan shortbread cookies in a food processor until they become fine crumbs, the perfect texture for coating. Introduce the freeze-dried strawberry powder or pieces, pulsing again briefly to disperse fruity color and texture throughout. Stir in melted vegan butter to bind everything, creating a rich, crumbly mixture you’ll press onto the bars for that irresistible shortcake crunch.
Step 5: Coat and Final Freeze
When the ice cream bars are fully set, remove them carefully by running the molds under warm water for 10-20 seconds — just enough to loosen without melting. Place the bars on parchment-lined trays to allow their surfaces to soften slightly. Dip each bar gently into the crumble mixture, pressing the crumbs on firmly with the back of a spoon so every side is covered in that buttery shortbread coating. Pop the bars back in the freezer for about 10 minutes to set the crumble, and they’re ready to enjoy!
How to Serve Strawberry Shortcake Ice Cream Bars Recipe
Garnishes
For a stunning presentation, consider decorating each bar with a small fresh strawberry slice or a sprinkle of extra freeze-dried strawberry powder just before serving. A tiny mint leaf adds a pop of green and a refreshing touch that complements the sweetness beautifully.
Side Dishes
These ice cream bars are a star on their own, but if you want to serve them alongside something, a light fruit salad or a crisp, refreshing lemon sorbet works wonderfully. They also pair well with a simple cup of iced herbal tea, balancing the dessert’s richness.
Creative Ways to Present
For parties or special occasions, try serving your Strawberry Shortcake Ice Cream Bars Recipe on a wooden platter with edible flowers scattered around to evoke a garden picnic vibe. You can also sandwich the bars between two thin layers of vegan shortcake cookies for a charming handheld treat, taking this dessert to another level of fun and indulgence.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep these bars in an airtight container in the freezer to maintain their fudgy, creamy texture. They’re best enjoyed within one week for optimal flavor and freshness.
Freezing
This recipe freezes beautifully thanks to the plant-based cream and sugar content, which help prevent ice crystals from forming too aggressively. Just be sure to wrap each bar individually in parchment or wax paper before placing them in a sealed container to protect the crumble coating from moisture.
Reheating
Since these are ice cream bars, reheating isn’t really needed or recommended. Instead, allow the bars to sit at room temperature for 5 minutes before serving if they’re too hard straight from the freezer. This little patience makes biting into them much more enjoyable!
FAQs
Can I use regular dairy cream instead of oat whipping cream?
Absolutely! While this recipe is designed to be vegan-friendly using oat cream, you can substitute regular whipping cream for a classic dairy version without any issues.
How can I make sure the strawberry powder blends well?
Adding the freeze-dried strawberry powder slowly and whisking it in gradually helps prevent clumps and ensures that the color and flavor distribute evenly throughout the ice cream mixture.
What if I don’t have vegan butter for the crumble?
You can use coconut oil or any other plant-based fat as a substitute in equal amounts; it will provide similar binding power and richness for the crumble coating.
Is it possible to make these bars without popsicle molds?
If you don’t have popsicle molds, you can use small silicone muffin cups and insert wooden sticks during freezing, or simply freeze the layered ice cream mixture in a shallow pan and cut into bars before coating and serving.
Can I prepare these bars in advance for a party?
Yes! These ice cream bars actually improve with a bit of resting time in the freezer, making them a fantastic make-ahead dessert perfect for celebrations or gatherings.
Final Thoughts
Making and enjoying these Strawberry Shortcake Ice Cream Bars Recipe is such a joyful experience—whether it’s the first time or the hundredth. It’s a dessert that brings out smiles and a little bit of summer magic on even the coolest days. So go ahead, gather your ingredients, whip up this delightful treat, and share it with the people you love. You won’t regret it!
Print
Strawberry Shortcake Ice Cream Bars Recipe
- Total Time: 20 minutes plus freezing time
- Yield: 10 ice cream bars 1x
- Diet: Vegan
Description
Delight in these refreshing Strawberry Shortcake Ice Cream Bars, a vibrant vegan treat combining creamy oat-based ice cream with a crunchy shortbread and strawberry crumble coating. Perfectly layered with vanilla and strawberry-flavored ice creams, these bars offer a sweet and fruity dessert experience that’s both dairy-free and easy to make at home.
Ingredients
Ice Cream Mixture
- 400 ml oat whipping cream (chilled)
- 320 g sweetened condensed oat milk
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 20 g freeze-dried strawberry powder (for strawberry ice cream)
- 20 g freeze-dried strawberry powder or freeze-dried strawberry pieces (for crumble)
Shortcake Crumble
- 110 g vegan shortbread cookies
- 30 g vegan butter (melted)
Instructions
- Prepare the Ice Cream Base: Add the chilled oat whipping cream to a large bowl and whisk with an electric mixer until creamy, about 2 minutes. Then, add the sweetened condensed oat milk and whisk for an additional minute to combine thoroughly. Whisk in the vanilla extract and sea salt to enhance the flavors.
- Divide and Flavor Ice Cream: Pour half the ice cream mixture into a piping bag and set aside for the vanilla layer. Gradually add the strawberry powder, one tablespoon at a time, into the remaining half of the mixture, whisking well after each addition to evenly incorporate the flavor and color. Once fully mixed, transfer this strawberry ice cream into a separate piping bag.
- Layer the Ice Cream in Molds: Pour the vanilla ice cream into 10 popsicle molds, filling each halfway. Pipe the strawberry ice cream evenly on top of the vanilla layer. Cover the molds with plastic lids or parchment paper, then insert wooden ice cream sticks through the cover into each mold.
- Freeze the Ice Cream Bars: Place the molds in the freezer and allow the ice cream to set completely for at least 6 hours or preferably overnight to ensure solid texture.
- Prepare for Demolding: To release the ice cream bars from the molds easily, run them under a hot tap for 10-20 seconds, being careful to avoid water entering the molds. Place the ice cream bars on a baking sheet lined with parchment paper and let them soften slightly so the crumble coating will adhere better.
- Make the Shortcake Crumble: Pulse the vegan shortbread cookies in a food processor until finely crumbed. Add the freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds. Stir the melted vegan butter into the crumble mixture until well combined.
- Coat the Ice Cream Bars: Dip each ice cream bar into the crumble mixture, pressing the coating firmly onto all sides with the back of a spoon. This creates the delightful shortcake crust. Place the coated bars back onto the lined baking tray and freeze for an additional 10 minutes to set the coating before serving.
Notes
- Ensure the oat whipping cream is well chilled for optimal whipping results.
- Use piping bags for clean layering between vanilla and strawberry ice creams to achieve distinct layers.
- Freeze the bars overnight if possible for the best texture and ease of handling.
- If you cannot find vegan shortbread cookies, substitute with any vegan-friendly buttery biscuit.
- When running ice cream molds under hot water to release, avoid submerging the top where the sticks are inserted to prevent water contamination.
- Freeze-dried strawberry powder enhances flavor without adding moisture; if unavailable, finely crushed freeze-dried strawberry pieces work as well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
