Strawberry Shortcake Ice Cream Bars

Strawberry Shortcake Ice Cream Bars

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Prep: Bake: Yield:
40 Min. 0 Min. 14-16 Bars
Prep: 40 Min. Bake: 0 Min. Yield: 14-16 Bars


Ice Cream:

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 (14 oz) can Eagle Brand® Sweetened Condensed Milk

3 oz freeze dried strawberries, ground

Strawberry Cookie Coating:

18 Golden Oreo Cookies, crushed

1 oz freeze dried strawberries, crushed

3 tablespoons unsalted butter, melted


Add 3 oz of freeze dried strawberries to a food processor and blend them until they’re ground into a powder. Set aside.

Add the heavy whipping cream and vanilla extract to a large bowl and whip until stiff peaks form.

From there gently fold in the Eagle Brand® Sweetened Condensed Milk.

Separate about 1½ cups of ice cream base into a small bowl and set it aside.

Fold in the ground freeze dried strawberries to the rest of the ice cream base.

Add both the vanilla and strawberry ice cream mixes each into a piping bag.

Pipe 2-3 tablespoons of vanilla ice cream into each ice cream mold.

Using a butter knife or something similar, carefully spread it up the sides of each mold.

Then, pipe the strawberry ice cream to fill the rest of each mold.

Place the top on the molds and insert popsicle sticks.

Freeze for at least 6 hours or until completely frozen.

Mix the crushed cookies and crushed freeze dried strawberries together.

Add the melted butter and mix well.

Pour the mixture onto a large plate.

To unmold the ice cream, run warm water over the molds (careful not to get water in the mold) for 20 seconds at a time until they soften enough to pull out of the mold.

Gently but firmly press each side of the ice cream bar into the strawberry cookie mixture, coating the entire bar.

Repeat for all of the ice cream bars.

Place the coated bars back into the freezer to refreeze for another 30 minutes. Enjoy!