Introduction

Strawberry Shortcake Popsicle Bars are a fun and refreshing twist on the classic dessert. Combining creamy vanilla ice cream, fruity popsicles, and a crunchy wafer-strawberry coating, these bars are perfect for warm days and make a delightful treat for all ages.

A close-up of a woman's hand holding an ice cream bar with three visible layers: the outer layer is covered in small, bright red and pink crushed bits, giving it a rough texture; underneath is a smooth creamy white layer; the inner core is a glossy pink ice cream or frozen center. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pints vanilla ice cream (vegan if necessary)
1 box strawberry pure fruit popsicles (square ones)
1 bag freeze-dried strawberries
3 cups vanilla wafer cookies (vegan/gluten-free if necessary)

Instructions

Step 1: Remove the ice cream from the freezer to soften slightly. Prepare a sheet tray or rectangular plate that fits in your freezer and can hold all four bars. Line it completely with plastic wrap or BeesWrap.
Step 2: Using a knife or offset spatula, spread one pint of softened ice cream evenly across the bottom of the lined tray in a rectangular shape about 8 by 16 inches.
Step 3: Unwrap the popsicles and place them on the ice cream layer with the sticks hanging off the edge. Carefully fold softened ice cream over the popsicles to cover them completely, smoothing the surface. Use more ice cream if needed. Freeze the tray for at least 1–2 hours until firm.
Step 4: While the bars freeze, combine freeze-dried strawberries and vanilla wafers in a food processor or blender. Pulse until small, uniform pieces form. Alternatively, place them in a sealed bag and crush with a rolling pin. Set aside.
Step 5: Once frozen solid, remove the ice cream slab and use a sharp knife to cut into rectangular bars. Trim excess ice cream from the edges to expose the sticks for easy handling. Return any leftover ice cream on the tray to the freezer.
Step 6: Pour the wafer-strawberry coating onto a plate. Dip each bar into the coating, pressing gently to help it adhere evenly. Place coated bars on a plate and freeze for 15 minutes to firm up. Serve cold and enjoy!

Tips & Variations

Use a metal sheet tray to keep the ice cream colder and speed up freezing time.
Substitute strawberries with raspberries or blueberries for a different flavor twist.
For an extra creamy texture, let the ice cream soften just enough to spread easily but not melt completely.
If you don’t have vanilla wafers, graham crackers or digestive biscuits make a great alternative.

Storage

Store the popsicle bars in an airtight container or wrap them individually in plastic wrap. Keep frozen for up to 1 week for best taste and texture. To reheat, simply let the bars sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

Three ice cream bars are placed on a bed of ice inside a white plate with an ornate carved edge. Each bar has a pale orange creamy base layer covered fully in a bright red crumbly coating made of small and medium-sized pieces. The ice cubes beneath are clear and glossy, adding a cool and fresh contrast to the warm colors of the ice cream bars. A wooden stick is inserted into the bottom of each bar, showing a natural light wood tone. The photo is taken close up, focusing on texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these popsicle bars dairy-free?

Yes! Use vegan vanilla ice cream and ensure the wafer cookies are dairy-free. Many brands offer vegan options that work perfectly in this recipe.

How can I prevent the coating from falling off?

Press the wafer and strawberry coating firmly onto the bars right after dipping, then freeze them promptly to help the coating set and stick better.

Strawberry Shortcake Popsicle Bars Recipe

Print Recipe

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4.5 from 69 reviews

Delight in the perfect summer treat with these Strawberry Shortcake Popsicle Bars, combining creamy vanilla ice cream, fruity strawberry popsicles, and a crunchy vanilla wafer and freeze-dried strawberry coating. Easy to make and irresistibly refreshing, these bars are ideal for a cooling dessert or snack.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes (includes freezing time)
Total Time: 2 hours 30 minutes
Yield: 4 strawberry shortcake popsicle bars 1x
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Ice Cream Base

2 pints vanilla ice cream (vegan option if desired)

Filling

1 box strawberry pure fruit popsicles (square shape)

Topping

1 bag freeze-dried strawberries
3 cups vanilla wafer cookies (vegan/gluten-free if needed)

Instructions

Prepare your tray: Remove the ice cream from the freezer to soften slightly while you prepare a sheet tray or rectangular plate that fits your freezer and can hold four bars. Line it completely with plastic wrap or BeesWrap for easy removal later.
Spread ice cream base: Using a knife or offset spatula, evenly spread one pint of vanilla ice cream across the lined tray into a roughly 8 by 16-inch rectangular shape. This will be the bottom layer of your bars.
Place and coat the popsicles: Unwrap the strawberry popsicles and arrange them on top of the ice cream layer with sticks hanging over the tray edge. Fold softened ice cream over the popsicles to envelop them completely, smoothing the top and filling any gaps with ice cream from the second pint as needed. Ensure no popsicle parts are exposed. Freeze the tray for at least 1 to 2 hours until solid.
Prepare the topping: While the bars freeze, pulse freeze-dried strawberries and vanilla wafers in a food processor or blender until you achieve small, uniform pieces. If you lack these, place them in a sealed bag and crush evenly with a rolling pin or by hand, aiming for similar-sized crumbs.
Slice the bars: Once frozen solid, remove the bars from the freezer and quickly slice them into evenly sized rectangular portions using a sharp knife. Trim the edges so the stick is easy to hold. Return any remaining ice cream on the tray to the freezer for future use.
Coat and firm the bars: Spread the crumb topping on a plate. Dip each sliced bar into the coating, carefully pressing the crumbs to ensure they adhere well on all sides. Place the coated bars on a plate and freeze again for about 15 minutes to firm up before serving chilled.

Notes

Use vegan or gluten-free ice cream and cookies as needed to accommodate dietary preferences.
Metal trays help retain cold better during the initial freezing step.
If you don’t have a food processor, crushing the topping ingredients in a sealed bag works just as well.
Work quickly during slicing to prevent the bars from melting.
Store leftover ice cream bars individually wrapped in the freezer for up to a week.

Keywords: strawberry shortcake, popsicle bars, vanilla ice cream, frozen dessert, summer treat, easy dessert, no bake, vegan option