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Epicurious

Strawberry Shortcake Ice Cream Bars

3.4

(2)

Two hands holding strawberry shortcake ice cream bars.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton

There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.

Recipe information

  • Total Time

    4 hours 30 minutes (includes freezing time)

  • Yield

    6 pops

Ingredients

1 pint very soft (almost melted) strawberry ice cream
4 (3-inch) sugar cookies
1 tablespoon crushed freeze-dried strawberries
1 tablespoon unsalted butter, melted

Special equipment:

6 (3-ounce) ice-pop molds and sticks

Preparation

  1. Step 1

    Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.

    Step 2

    Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.

    Step 3

    Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.

  2. Do Ahead

    Step 4

    Ice pops can be made 7 days ahead; freeze in an airtight container.

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