Dessert Recipes

Shortcake Ice Cream Bars

Cool down and treat yourself to a trio of fruity frozen delights! These no-churn ice cream bars come in three irresistible flavors—strawberry, mango, and raspberry—each swirled into a creamy vanilla base and coated in a buttery Golden Oreo crumble mixed with freeze-dried fruit. With vibrant colors, bold flavors, and a satisfying crunch, these bars are the ultimate summer dessert. Whether you're hosting a party or just craving something sweet, this recipe yields 12 bars that're as much fun to make as they are to eat.

Shortcake Ice Cream Bars
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Dessert

Shortcake Ice Cream Bars

Serves: 12

Ingredients

For the fruit puree:

¾ cup small, diced strawberries
¾ cup small, diced mango
¾ cup fresh raspberries
3 tsp granulated sugar, divided

For the ice cream base:

1 ¼ cup heavy whipping cream, cold
1 (14-oz) can sweetened condensed milk, chilled
1 ½ tsp vanilla extract

For the cookie crumble:

36 Oreo Golden Sandwich Cookies, divided
⅓ cup freeze-dried strawberries
⅓ cup freeze-dried mangoes
⅓ cup freeze-dried raspberries
6 Tbsp unsalted butter, melted, divided

Directions

  1. To make the fruit purees: In a small food processor, combine the strawberries and 1 teaspoon of the sugar. Blend in 10-second intervals until the fruit resembles a jam-like consistency. It’s okay if a few chunks remain. Transfer the puree to a small bowl and set aside. Rinse out the food processor bowl.
  2. Repeat step 1 with the mango and 1 teaspoon of the sugar, and again with the raspberries and the remaining 1 teaspoon of sugar.
  3. To make the ice cream base: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks, about 3 to 5 minutes. Add the vanilla and sweetened condensed milk and beat until combined, 2 to 3 minutes.
  4. Evenly divide the ice cream base into 3 medium bowls, then fold one fruit puree into each of the bowls until well combined.
  5. Evenly divide each mixture into the popsicle molds. You should have 4 full molds of each flavor. Chill the molds in the freezer for at least 6 hours and up to overnight.
  6. To make the cookie crumbles: In a food processor, add 18 golden oreos and blend until they resemble coarsely ground breadcrumbs, 1 to 2 minutes. Evenly divide the crumbs among 3 rimmed plates. Set aside.
  7. In the food processor, combine 6 Golden Oreos and the freeze-dried strawberries and blend to the consistency of coarse sand, about 1 minute. Transfer the strawberry mixture and 2 tablespoons of the melted butter to one of the rimmed plates. Using a fork, stir until evenly combined and clumps begin to form. Set aside.
  8. Repeat step 7 twice more, once with the freeze-dried mangoes and once with the freeze-dried raspberries to create 3 plates of fruit crumbles, brushing out the food processor between flavors. Set aside.
  9. Pull the popsicles from the freezer. Working quickly, unmold the popsicles by dipping them into a warm water bath. Immediately press each side of the popsicles into the cookie crumbs of their corresponding flavor, pressing gently to help the crumbs adhere.
  10. Once coated, place the popsicles on a sheet pan and freeze for 10 minutes to set. Serve and enjoy! Leftovers can be stored in an airtight container in the freezer for up to 3 months.

Recipe source adapted from: Gemma’s Bigger Bolder Baking