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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.

Homemade Strawberry Shortcake Ice Cream Bars |

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! 

Homemade Strawberry Shortcake Ice Cream Bars |

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! 

Homemade Strawberry Shortcake Ice Cream Bars |

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! 

Homemade Strawberry Shortcake Ice Cream Bars |

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).

Homemade Strawberry Shortcake Ice Cream Bars |

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

Prep Time 20 minutes
Total Time 4 hours 20 minutes
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.



  • 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!
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Homemade Strawberry Shortcake Ice Cream Bars |

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  1. 5 stars
    Ice cream bars turned out really good. My daughter didn’t care for the white chocolate part, maybe because of the coconut oil but the ice cream bar was delicious and freeze dried strawberries were a nice topping.

    1. Hey Marcia,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan

  2. 4 stars
    The ice cream is amazing, possible the best strawberry ice cream I have tasted. Unmolding the bars and dipping them were super time consuming, and made a huge mess (half the ice cream melted trying to unmold them). I would definitely make the ice cream again and use the white chocolate, strawberries and rice crispier as a topper.

    1. Hey Trina,
      Awesome!! Thanks so much for trying this recipe out, I am so glad it was a hit! Sorry for the messiness! Happy Thursday! xx

  3. 5 stars
    Your recipes are always a family favorite! We especially loved these sweet treats! Thanks for providing fun and unique recipes!

    1. Hey Stephanie,
      Thanks so much for your kind message and making so many recipes, I love to hear that this one was a winner as well;) xTieghan

  4. 5 stars
    Just made these and they are so worth it! Thanks for sharing this wonderful recipe and bringing back memories!

    1. Hi Elizabeth,
      Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)

  5. 5 stars
    AMAZING! Easy, and delicious! Used 2 cans of unsweetened coconut milk (minus 3Oz), Stonewall Kitchen Strawberry Jam, and (from Amazon) Natierra freeze dried strawberries (where have you been all my life?!) & 2 bars of Lindt white chocolate. Used the Metal molds in the demo. Buzzed up the 3 ingredients in the blender, poured into the molds not to the top to allow for expansion, froze overnight, next day bowl of lukewarm water, hold individual mold in it for maybe 10 seconds to extract, dipped in the chocolate coconut oil mixture and rolled in the cereal/FD Strawberries. Amazing, absolutely delicious, POPS of flavor with the mixture, crack into the white chocolate topping and a creamy pop. I’d TOTALLY make these again and actually am later this week for family visiting lol. The coconut flavor is very mild thankfully as I don’t like that as the overwelming flavor. We had leftover chocolate so my husband made bark and some of the topping on it. SO good!!!

    1. Hey Christine,
      Thanks for your comment and sharing what worked well for you! So glad to hear that this recipe was a winner, thanks a lot for giving it a go! ?xTieghan

  6. 1 star
    Every single HBH recipe I try is a massive failure. First off, there’s no way to know how long to freeze the pops, secondly, there’s no way 6 oz of white chocolate is gonna cover them all. Your directions are often lacking clarity, and most recipes are disappointing

    1. Hi Jean,
      Thanks for making this recipe, so sorry to hear it was not enjoyed. The freezing time will vary based on your freezer and popsicle molds. The 6 ounces of white chocolate should be enough, but certainly use more to your liking. I hope you have the best weekend!! xTieghan

    2. That’s strange. We have had nothing but smashing success with all of the recipes we try from her website. This has become my absolute favorite food blog ever! And my sons follow her recipes, too.

    3. Hey Jean, freezing times can vary depending on the food and your freezer. Always best, I find, to err on the side of allowing more time. I let mine freeze overnight. I used the 6 oz of white chocolate and had some left over so maybe you used more than necessary? I’ve had good luck with the HBH recipes I’ve tried. Maybe they are geared to more experienced cooks? (I don’t know, just a theory.) Anyway, try not to be so hard on yourself. It’s a great site with wonderful, flavourful recipes.

  7. I froze mine for about 22 hours and they still came out, after using a butter knife down each side, slightly underfrozen. Even then, the tops were flimsy like ice cream and fell off before even dipping in white chocolate shell. What did I do wrong? Note i do have the metal molds you used!

    Did i still save them, and are they ugly? Absolutely! Lol. I just don’t know if they’ll even freeze up to a popsicle frozenness or if I’ll have to eat with a spoon.

    1. Hi Haley,
      Thanks so much for making this recipe, so sorry to hear you had some issues! We there anything you may have adjusted? Did you use any other liquid besides coconut milk or heavy cream? There really is no reason for these not to freeze. Let me know how I can help!! xTieghan

  8. Happy Sunday! Should I have used the heavy coconut cream in the can or the whole can? I ask because they have been in the freezer for three hours & still not frozen. Thank you! DW

        1. Hi Laura,
          Thanks so much for making this recipe, so sorry to hear you had some issues! We there anything you may have adjusted? Did you use any other liquid besides coconut milk or heavy cream? There really is no reason for these not to freeze. Let me know how I can help!! xTieghan

  9. This looks SO fun and delicious, thank you so much for creating and sharing. I’d love to sneak some rosé in this recipe. Do you think I could sub in a cup in the liquid part – so 1 cup rose / 2 cups cream? I know it would make it more “icy” but think it would hold up? Thanks for any insight!!

    1. Hi Amy,
      Hmmm, you could certainly give it a try, I’ve not tested it so I can’t say for sure if it would work or not! Let me know how it turns out:) xTieghan

    1. Hi Cassie,
      You are going to need to freeze them for a few hours:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

    2. How long did it take your pops to freeze. Mine have been in for 3 hours. Not even close to frozen. Thank you!

  10. How do you stop the chocolate for skipping right off? I tried several different times and the shell just stays in the cup.

    1. Hi there,
      Sorry to hear you are having issues. Did you allow the chocolate to cool slightly? It should thicken up and prevent the sliding. Let me know!! xTieghan

    1. Hey Terri,
      Awesome!! Thanks so much for trying this recipe out, I am so glad they were enjoyed! Have a great Wednesday! xT

  11. 4 stars
    This recipe is absolutely delicious! I thought I’d share what I did differently…
    I used a 15 oz. jar of all fruit strawberry jam….no sweetener added.
    I used the coconut milk
    Instead of rice krispies I used toasted almond slices and crushed with the strawberries.
    I got the freeze dried strawberries at Aldi’s!
    I made half with white chocolate and half with dark chocolate. Oh my goodness!!!
    On the down side I had a problem getting the popsicles of of my molds….not sure why…the molds?…..the mixture?? and that was VERY frustrating!!

    1. Hey Yvonne,
      Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! Thanks for sharing what worked well for you, sorry to hear about your molds! xxTieghan