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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!
The process
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:
Creamy Vegan Chocolate Fudge Pops
Salted Spicy Watermelon Margarita Popsicles
Three Ingredient Strawberry Mango Popsicles
Blackberry Lavender Ice Cream Sandwiches
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: 497 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups canned coconut milk or heavy cream
- 1 jar (12-16 ounce) strawberry jam
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, chopped
- 1 tablespoon coconut oil
- 2 cups freeze dried strawberries
- 1 cup brown rice crispies
Instructions
- 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!
Loved the flavor of these but they were still pretty soft after freezing for 24 hours. I used coconut cream instead of coconut milk – would that have made the difference?
Hi Mary,
Thanks for giving the recipe a try! That should not have really mattered, but maybe just a little? These should be slightly soft, not like a store bought popsicle:) xx
Can you substitute the coconut oil with something?
Hey Celine,
Sure, you can use butter in place of the coconut oil. Please let me know if you give this recipe a try, I hope you love it! xx
If you use coconut milk, do you taste the coconut in the popsicle?
Hi Katie,
You might get a slight coconut flavor:) Please let me know if you give this recipe a try, I hope you love it! xx
What is the best modification if you want to make it as normal icecream instead of pops. Could you just freeze in metal bowl then scoop?
Hi Cynthia,
Sure, that will work for you!! I hope you love this recipe, please let me know if you give it a try! xxT
Mind linking the popsicle molds? These look amazing !!
Hey Meredith,
Thanks so much!! Here is the link for the popsicle molds:
https://www.shopstyle.com/action/apiVisitRetailer?id=925329789&pid=uid5476-43237426-26&utm_content=textlink%3Ashopstyle.it%2Fl%3AbHOxh&utm_medium=instagram
I hope you love the recipe!! xTieghan
Hi! How long do the pops need to freeze before adding the white chocolate?
Hi Skylar,
At least a few hours:) Let me know if you give the recipe a try, I hope you love it! xx
How would you recommend storing these in the freezer?
Hi Erin,
You could wrap them individually or pop them in an airtight container. Let me know if you give this recipe a try, I hope you love it! xTieghan
I’m going to try these today, but I think I’ll try using graham cracker crumbs instead of rice crispies. These look so easy – I totally thought it would be harder to make. 🙂
Great idea Leanne! I hope you love the recipe, let me know how it turns out!! xTieghan
Could you use fresh/frozen real strawberries in this instead of the jam? I was so excited to see this post in my inbox this morning! I have had the biggest craving for these pops!
Hi Marissa,
I would cook them down in some maple syrup to get them to thicken and bring out a little sweetness. Please let me know if you give this recipe a try, I hope you love it! xx
What the heck are brown crispies??!!!
Hi Heidi,
Similar to regular rice crispies, just made with brown rice:
https://rstyle.me/+Xm4l_Hx-wx-TSDNA6yK5IA
Please let me know if you have any other questions! xTieghan
Hi! I’m not a fan of using coconut oil for melting chocolate- I don’t like tasting the coconut when I eat it.
Is there an alternative oil for melting chocolate?
Recipe indicates…”or heavy cream”
Hi, I think she was referring to coconut oil for the melting of the chocolate. I believe she meant you can sub the coconut milk for heavy cream in making the bars
Hi Kim,
Butter will also work well for you! Please let me know if you give this recipe a try, I hope you love it!! xTieghan
I’m not a white chocolate fan altho my husband is. So I’m going to make some of them with dark chocolate! Might not be quite as pretty but yummy!
Awesome!! Dark chocolate will be great too:) I hope you love the recipe!! xTieghan
In step one you have coconut milk/heavy cream, jam, milk and vanilla. Is the second milk an error?
Hey Judi,
Ooops, yes, thanks for pointing that out!! I hope you love this recipe, please let me know if you give it a try! xx
What popsicle molds do you use?
Hey Amy,
Here is the link for the popsicle molds:
https://rstyle.me/n/c4ptwyb9wzf
Please let me know if you have any other questions, I hope you love this recipe!! xx??
The link goes to plastic molds. Didn’t you use metal?
Here are the metal ones:
https://www.shopstyle.com/action/apiVisitRetailer?id=925329789&pid=uid5476-43237426-26&utm_content=textlink%3Ashopstyle.it%2Fl%3AbHOxh&utm_medium=instagram
YUM!!! These really look tasty.
Thanks so much Charlotte!!
If you wanted to make them vegan, what would you use in place of the white chocolate?
Hi Britney,
You could skip the white chocolate OR use a vegan chocolate, HU Brand makes great vegan options. Please let me know if you have any other questions! xTieghan