Strawberry Shortcake Popsicle Bars Recipe
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.
- 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
