Homemade Strawberry Shortcake Ice Cream Bars: Dairy-Free, Gluten-Free & Delicious!

These homemade Strawberry Shortcake Ice Cream Bars are the perfect frozen summer dessert! Ultra-creamy, perfectly tart yet sweet, and bursting with vibrant strawberry flavor. You’d never guess this healthier take on the classic ice cream bar is entirely gluten-free, vegan/dairy-free, and refined sugar-free! Get ready to recreate a beloved childhood treat with a wholesome twist.

Many of us share a nostalgic memory of summer days, eagerly anticipating the sound of the ice cream truck winding down the street. For me, it was always the strawberry shortcake ice cream bar. That unmistakable blend of creamy ice cream, crunchy cookie coating, and sweet strawberry swirls defined poolside relaxation and carefree afternoons. It was the quintessential summer delight, a taste of the “good ol’ days.”

Driven by that fond memory and a desire for healthier, dietary-restriction-friendly options, I set out to create my own version of this iconic treat. My goal was to develop a recipe that offered the same incredible flavor and texture as the original, but without dairy, gluten, or refined sugars. I also wanted it to be incredibly versatile, so whether you have a popsicle mold, a loaf pan, or even just a circular cake pan, you can easily make these delicious bars. No need for specialized equipment to enjoy a fantastic homemade dessert!

In my humble opinion, these homemade strawberry shortcake ice cream bars surpass the classic. They truly capture that nostalgic essence while being made with simple, wholesome ingredients. With just about 20 minutes of active prep time, you can whip up a batch of these creamy, frozen, strawberry-packed delights. If you’re a fan of bringing back beloved frozen treats with a healthy twist, you’ll also love my homemade Dairy Queen copycat Dilly Bars!

Why You’ll Love These Homemade Ice Cream Bars

These aren’t just any frozen dessert; they’re a labor of love designed to bring joy and satisfy cravings while being mindful of dietary needs. Here’s why these strawberry shortcake ice cream bars will become your new summer favorite:

• No-Bake & No-Fuss: Despite their impressive layered appearance, these strawberry shortcake ice cream bars are surprisingly simple to make. They require absolutely no baking, making them the ideal stress-free frozen summer dessert. Just blend, layer, and freeze!
• Healthier Indulgence: We’ve transformed a classic indulgence into a treat you can feel good about. These bars are vegan, paleo-friendly, gluten-free, and completely free of refined sugars. They offer a significantly lower sugar content compared to traditional ice cream treats, making them a perfect choice for those with dietary restrictions or anyone looking for a more wholesome option.
• Packed with Real Strawberry Flavor: Forget artificial flavors! These bars burst with the authentic taste of strawberries. They are perfect for enjoying during peak strawberry season, but can be made year-round using either fresh or frozen strawberries, ensuring deliciousness anytime.
• Incredibly Versatile: Don’t have a specific pan? No problem! This recipe is adaptable to various forms. You can make them in popsicle molds (by skipping the crust), in a springform pan for a beautiful circular ice cream cake, or as classic bars in a loaf or square pan. This flexibility ensures everyone can enjoy them, regardless of their kitchen setup.
• Kid & Toddler-Friendly: With their natural sweetness and appealing flavor, these bars are a fantastic snack or dessert for kids and toddlers. They’re a great way to sneak in some real fruit while offering a fun, refreshing treat that parents can approve of.

Are Strawberry Shortcake Ice Cream Bars Healthy? Let’s Compare!

You know my philosophy: finding wholesome alternatives to childhood favorites is always a win. As someone who navigates gluten and dairy restrictions, it can be challenging to find desserts that truly hit that nostalgic sweet spot. These homemade bars do exactly that! While I believe in enjoying the “real deal” occasionally, having a delicious, wholesome option readily available is invaluable for those with dietary needs or anyone simply aiming for a more nutritious lifestyle.

Let’s take a closer look at what goes into a typical store-bought strawberry shortcake ice cream bar versus our homemade version:

Classic Good Humor/Nestle Strawberry Shortcake Ice Cream Bar Ingredients:

NONFAT MILK, CAKE CRUNCH (BLEACHED WHEAT FLOUR, SUGAR, PALM OIL, SALT, BAKING SODA, ARTIFICIAL FLAVOR, SOYBEAN OIL, FD&C RED 40 LAKE, SOY LECITHIN), WATER, CORN SYRUP, SOYBEAN OIL, PALM OIL, SUGAR, FRUCTOSE, COCONUT OIL, LESS THAN 2% OF: WATER, STRAWBERRY PUREE, WHEY, COCONUT, MONO AND DIGLYCERIDES, CITRIC ACID, GUAR GUM, NATURAL AND ARTIFICIAL FLAVORS, LOCUST BEAN GUM, TARA GUM, RED 40, SALT, POLYSORBATE 80, RED 3, CARAMEL COLOR.

As you can see, the list is extensive, featuring multiple forms of sugar, artificial flavors and colors, and various stabilizers and emulsifiers. While delicious, it’s not exactly packed with nutrient-dense ingredients.

Dani’s Homemade Strawberry Shortcake Ice Cream Bar Ingredients:

Fresh & freeze-dried strawberries, raw cashews, maple syrup, coconut milk, lemon juice, vanilla extract, sea salt, Siete cookies (gluten-free, dairy-free, refined sugar-free).

The difference is striking! Our version relies on whole, natural ingredients. Raw cashews create a wonderfully creamy base, while real strawberries provide all the fruit flavor. Maple syrup offers natural sweetness, and a touch of lemon juice brightens the flavors. Using wholesome cookies for the crust and crumb topping ensures that every component aligns with a healthier, more natural approach. This is truly a treat you can feel good about indulging in!

Key Ingredients to Make These Strawberry Shortcake Ice Cream Bars

Creating these delightful bars requires a few simple, yet impactful, ingredients. Each one plays a crucial role in achieving that perfect creamy texture and balanced strawberry flavor:

• Strawberries: The star of the show! You can use either fresh or frozen strawberries for this recipe. If using fresh, ensure they are ripe and sweet for the best flavor payoff. Frozen strawberries are excellent for convenience and often provide a more intense color. Chopped pieces will be incorporated into the creamy filling, delivering bursts of fruity goodness.
• Sweetener: I personally love using a natural liquid sweetener like honey or maple syrup. Honey beautifully complements the natural sweetness of strawberries and adds a rich depth of flavor. Maple syrup also works wonderfully, contributing its own unique, comforting notes. You can adjust the amount to your preference; start with a little less if you prefer a less sweet dessert, then add more as needed.
• Raw Cashews: These are the secret to our incredibly creamy, dairy-free ice cream layer. When soaked and blended, raw cashews create a remarkably smooth and rich texture that mimics traditional dairy ice cream without any dairy at all. Be sure to soak them as instructed for optimal creaminess.
• Coconut Cream: This ingredient adds another layer of richness and body to our ice cream. You can either purchase a can of pure coconut cream or use full-fat canned coconut milk. If using coconut milk, simply chill the can overnight and then scoop out the thick, solid cream that rises to the top, discarding the watery liquid underneath.
• Lemon Juice: A splash of fresh lemon juice is essential! It’s not just for flavor; it brightens the strawberry notes and adds a subtle tartness that balances the sweetness, preventing the bars from being overly rich. It truly makes the strawberry flavor pop!
• Coconut Oil: This acts as a binding agent and helps the ice cream layer set firmly in the freezer. For a neutral flavor, use refined coconut oil. Alternatively, you can substitute with melted grass-fed butter, vegan butter, ghee, or even avocado oil, depending on your dietary preferences and desired flavor profile. Ensure it’s slightly cooled before adding to the blender to avoid seizing the mixture.
• Cookies (for crust and crumb topping): To keep these bars gluten-free and refined sugar-free, I recommend using healthier cookie options. My favorites are Simple Mills toasted pecan cookies or Siete cinnamon/Mexican shortbread cookies. These brands offer delicious, wholesome alternatives. If you don’t have these, any gluten-free graham crackers or similar crisp, naturally sweetened cookies would work.
• Freeze-Dried Strawberries: This is a non-negotiable ingredient for achieving that iconic, vibrant pink, tart-sweet crumb topping. When crushed and mixed with cookies, they create the authentic strawberry shortcake coating texture and flavor. They can usually be found at most grocery stores, including Trader Joe’s, Kroger, and Walmart, often at a great price. There isn’t a suitable substitute for their unique texture and concentrated flavor.
• Baking Staples: A good quality vanilla extract enhances all the sweet flavors, and a pinch of sea salt balances the sweetness and brings out the best in the strawberries.

Essential Equipment Needed

Having the right tools makes the process even smoother:

• Food Processor: This is indispensable for preparing the cookie crust and the strawberry shortcake crumb topping. It quickly breaks down the cookies and freeze-dried strawberries into the perfect texture. I’ve had this one for years and highly recommend it!
• Blender: A high-powered blender is crucial for achieving an ultra-smooth and creamy ice cream filling, especially when working with cashews. I use a Vitamix; it’s an investment I use daily and swear by!
• Pan: You have options here!
  • A 6″ springform pan for a beautiful circular ice cream cake.
  • A loaf pan for traditional bar shapes.
  • A 7″ square pan (an 8″ pan works too, but your bars might be a little thinner).
  • Popsicle molds if you prefer individual frozen treats (skip the crust for popsicles).

Simple Steps to Make These Amazing Ice Cream Bars

Making these layered strawberry shortcake ice cream bars is a straightforward process. Follow these steps for a perfect frozen treat every time:

• 1. Prepare Your Pan: First, line your chosen pan (loaf pan, 8×8 baking dish, or springform pan) with parchment paper. Leave an overhang on the sides – this will act as “handles” later, making it super easy to lift the frozen bars out of the pan.
• 2. Create the Cookie Base: In your food processor, combine your chosen cookies with the melted oil (coconut, butter, ghee, or avocado oil). Pulse until you have a fine, crumbly mixture with no large chunks remaining. Press this mixture firmly and evenly into the bottom of your prepared pan. This will form the delicious, sturdy base for your bars.
• 3. Blend the Creamy Filling: Add all the ice cream ingredients (soaked cashews, strawberries, maple syrup/honey, lemon juice, coconut cream, melted coconut oil, vanilla, and sea salt) to a high-powered blender. A crucial tip: ensure your melted coconut oil has cooled down to room temperature before adding it to the blender with the cold ingredients. If it’s too hot, it can cause the mixture to seize up. Blend for a few minutes until the mixture is completely smooth and utterly creamy. Take a moment to taste and adjust the sweetness or tartness to your liking – feel free to add more strawberries, lemon juice, or sweetener if desired. Pour this luscious ice cream layer evenly over the cookie base.
• 4. Make the Strawberry Shortcake Crumb Topping: Clean out your food processor. Add the remaining cookies and the freeze-dried strawberries. Pulse for about 30 seconds, or until you achieve a crumbly texture with no large pieces. This blend of cookies and freeze-dried strawberries is what gives these bars their signature nostalgic topping! Sprinkle this vibrant crumb topping generously over the ice cream layer, then gently press it down ever so slightly into the top of the ice cream.
• 5. Freeze Until Firm: Place the pan in the freezer for 3-4 hours, or until the bars are completely firm and set. Patience is key here to achieve the perfect consistency for slicing.
• 6. Cut & Enjoy!: Once fully frozen, lift the entire block out of the pan using the parchment paper overhang. Allow it to thaw on a cutting board for about 10 minutes before slicing into individual bars. This brief thaw makes them easier to cut and ensures a delightful, slightly softened, ice cream-like texture when you take that first bite. Enjoy your homemade, healthier classic!

FAQs, Tips, & Tricks for Perfect Ice Cream Bars

Here are some frequently asked questions and helpful tips to ensure your homemade strawberry shortcake ice cream bars turn out perfectly every time:

• Optimal Thawing: For the best texture, always allow these ice cream bars to thaw for about 10 minutes out of the freezer before eating. This softens them just enough to achieve that delightful, creamy, ice cream-like consistency and makes them much easier to bite into.
• Storage: Store any leftover slices in an airtight container in the freezer. They will maintain their quality and deliciousness for 1-2 months, making them a fantastic make-ahead dessert.
• Fruit Variations: Absolutely! These vegan ice cream bars are highly adaptable. You could easily substitute strawberries with other fruits. For instance, use fresh blueberries in the ice cream layer and freeze-dried blueberries for the topping. Raspberries or mixed berries would also be delicious alternatives!
• Keto/Sugar-Free Version: Yes, you can adapt this recipe to be keto or sugar-free! Simply use keto-friendly cookies for both the base and the crumb topping. For the sweetener in the ice cream layer, opt for a sugar substitute like monk fruit or stevia to achieve your desired sweetness without added sugars.
• Making Popsicle Form: To transform these bars into individual strawberry shortcake popsicles, you’ll want to skip the cookie crust. Prepare the crumb topping and the ice cream filling as instructed. For ease, you can stir a portion of the crumb topping directly into the creamy ice cream mixture before pouring it into your popsicle molds. Then, freeze until firm. This creates a fun, grab-and-go version!
• Soaking Cashews: Don’t skip this step! Soaking raw cashews is essential for achieving the silkiest, smoothest ice cream texture. For quick soaking, cover them with boiling water and let them sit for 20-30 minutes, then drain thoroughly. If you have more time, you can soak them in cold water overnight.
• Coconut Oil Temperature: As mentioned in the instructions, ensure your melted coconut oil is cooled to room temperature before blending it with the other ice cream ingredients. Adding hot oil to cold ingredients can cause the mixture to become lumpy or seize.

More Healthy Frozen Desserts to Try

If you loved these strawberry shortcake ice cream bars and are on the hunt for more wholesome frozen treats, here are some other delicious recipes to explore:

• Snickers Ice Cream Cake
• Healthy Tiramisu Pudding Cups
• Homemade Dilly Bars
• Birthday Cake Frozen Yogurt Bites
• Easy Chocolate Frozen Yogurt Bites
• Protein Cosmic Brownies (No Bake)
• Healthy Cookie Dough Ice Cream/Frozen Yogurt
• 2 Ingredient Orange Sorbet

Strawberry Shortcake Ice Cream Bar Recipe Video

If you make these Homemade Strawberry Shortcake Ice Cream Bars, it would mean the world to me if you leave a comment and/or rating below! I also love when you tag me in your creations on Instagram @danishealthyeats! Looking through your remakes is my favorite!