Strawberry Shortcake Ice Cream Bars

Who remembers getting strawberry shortcake bars from the ice cream truck every summer? I sure do! This dairy-free version will check off every box from your craving list: Creamy, rich, and refreshing. There are infinite variations, where you can substitute any fruit to customize your own bars. Are you more of a blueberry fan? Swap strawberries for two pints of blueberries to make blueberry shortcake ice cream bars instead. Not in the mood to fuss?  Just skip the frosting and shortcake topping to make simple yet delicious strawberry ice cream bars. The possibilities are endless!

Makes 24


Ice Cream Bars:

16 oz. fresh or frozen strawberries

3/4 cup sugar

2 14-oz. cans coconut milk

1 tsp pure vanilla extract

Shortcake Crumbs:

1 ¼ cup flour

1 cup sugar

1 tsp pure vanilla extract

¼ cup canola oil

1 egg


2 cups confectioner sugar

3 tbsp hot water

Materials Needed:

Ice pop molds

Large baking tray

Parchment paper

Food processor or blender


Popsicle sticks

2 large Ziploc bags

Ice Cream Bars:

  1. In a food processor or blender, pulse strawberries and sugar. Add the rest of the ice cream ingredients and process until smooth.
  2. Pour mixture into a pitcher (for easy pouring) and pour into ice pop molds. Place popsicle sticks in the center and freeze 8-12 hours.
  3. Remove bars from mold by running some warm water on the sides and lay bars out on a large baking tray. Return to freezer for another 15 minutes to keep their shape.

Shortcake Crumbs:

  1. Mix flour and sugar together.
  2. Add egg, vanilla, and oil and mix until crumbly consistency. If it does not stick together properly, you may add 1 tsp of oil at a time as necessary.
  3. Bake at 350 degrees for 15-20 minutes and it looks a bit golden.
  4. When cool, place in processor to get coarse crumbs or place in a large Ziploc bag and crush by hand to coarse sized crumbs.
  5. Place crumbs in a large bowl and set aside.


  1. Mix confectioner sugar with water. Consistency should be thick like glue. You may add a tablespoon of water at a time to make it thinner or add ½ cup more of confectioner sugar to thicken.
  2. Place in a Ziploc bag and snip off the corner for easy piping.


Remove tray of ice cream bars from freezer. Working quickly so the bars don’t melt, pipe frosting onto the top side of the bars and then sprinkle shortcake crumbs on top. Return to freezer for 20 minutes. Store in an airtight container in the freezer by layering bars separated by sheets of parchment paper.

Recipe and photo by Adina Yaakov, Dietetic Intern and Recipe Developer.

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