These easy, Homemade Strawberry Shortcake Ice Cream Bars are the healthier dessert we all need to have stashed away in our freezers this summer. Made simply with just 7 ingredients…creamy coconut milk, strawberry jam, vanilla, white chocolate, coconut oil, dried strawberries, and brown rice crispies. It does not get any simpler. They’re extra creamy, so fruity, and so very delicious. These pops are everyone’s favorite, from kids to adults. The perfect summer dessert to keep stocked in the freezer for the hottest days of the year.
As a kid, my cousins and I would spend our summer days at the pool or swimming in the lake. Days spent at the pool meant we’d be hitting up the snack bar for chicken fingers, fries, milkshakes, and ice cream. Basically all the kid favorites.
We loved the snack bar and the pool snack bar always had the best options. Occasionally I would change up my ice cream order and get those cookies and creme ice cream bars. Or sometimes I’d get the strawberry shortcake bar. I loved chocolate, but oddly, I really enjoy a strawberry shortcake ice cream bar too.
Last summer I really wanted to recreate that strawberry shortcake ice cream bar. But by the end of the summer, I just couldn’t get the recipe right. It was too complicated with too many steps. I was making it harder than it needed to be, so I just gave up.
But then a couple of weeks ago I made these with only 7 very simple ingredients and they turned out perfect! The exact strawberry shortcake ice cream bar I wanted to recreate!
And so simple to make! I love these! They’re pretty, no fuss, and so delicious!! And I’m very excited to share them with you guys today!
So these really are so straightforward. They can even be vegan if you’d like them to be!
The ingredient list includes coconut milk (or heavy cream), high-quality or homemade strawberry jam, vanilla, white chocolate, coconut oil, and dried strawberries. All basic ingredients!
Blend the coconut milk or cream with the strawberry jam and vanilla. If you’re using heavy cream, be careful not to over mix or you’ll end up with whipped cream. Pour the mix into popsicle molds and freeze. That’s the base of your ice cream bar, just 3 ingredients!
Once the bars are frozen, make the magic shell. Instead of a chocolate shell, we’re going to make a white chocolate shell. Just white chocolate mixed with coconut oil, that’s it. When you’re melting the white chocolate you have to be careful not to burn it. So go slow while melting, I usually use the microwave.
Once the chocolate is melted, smash the dried strawberries together with the brown rice crispies. Dip each frozen bar into the magic shell, then roll through the strawberry crumbs! It’s honestly a really fun process if you’re looking for your kids to help. And super easy for them too!
So, why are these better than store-bought?
There are so many reasons!
Most importantly, these pops are actually creamy because of canned coconut milk. They also have real fruit jam. Just be sure to find a great high-quality jam. I LOVE The Little Market jams), and they’re made so much healthier.
Hey, it’s summer, we all could use a frozen creamy dessert. Plus, you only need 20 minutes to make these. And there’s a good chance you have everything in your kitchen right now (I usually do).
Looking for other Summer popsicle recipes? Here are some favorites:
Lastly, if you make these Homemade Strawberry Shortcake Ice Cream Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Shortcake Ice Cream Bars
Servings: 8 bars
Calories Per Serving: 276 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In a bowl or a blender, blend together the coconut milk or heavy cream, strawberry jam, and vanilla. 2. Evenly divide the mix between 8 popsicles molds or use paper dixie cups. 3. To make the magic shell. Melt the white chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. 4. Add the dried strawberries and rice crispies to a blender or ziplock bag. Crush into fine crumbs, then place into a shallow bowl or pie plate. 5. Remove the pops from the freezers and cover in white chocolate, then roll through the strawberry crumbs. Eat or keep in the freezer until ready to eat!