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Creamy Strawberry Shortcake Ice Cream Bars Easy Homemade Recipe with Graham Cracker Crust

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These creamy strawberry shortcake ice cream bars combine macerated fresh strawberries with vanilla ice cream on a buttery graham cracker crust. No baking required, perfect for a refreshing summer dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon ground cinnamon (optional)
  • 3 cups high-quality vanilla ice cream, softened
  • 1 ½ cups fresh strawberries, hulled and roughly chopped
  • 2 tablespoons granulated sugar (for macerating strawberries)
  • 1 teaspoon pure vanilla extract
  • Whipped cream for serving (optional)
  • Additional sliced strawberries for garnish (optional)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon. Mix until crumbs are evenly coated and hold together when pressed.
  2. Press the crumb mixture firmly and evenly into the bottom of a 9×9-inch pan to form a compact layer about ¼ to ½ inch thick. Freeze for 10 minutes.
  3. Toss chopped strawberries with 2 tablespoons sugar in a small bowl. Let sit at room temperature for 15 minutes to macerate.
  4. In a large bowl, scoop softened vanilla ice cream. Add vanilla extract and gently fold to combine.
  5. Fold in the macerated strawberries with their juices carefully to keep some chunky texture.
  6. Remove crust from freezer. Spoon ice cream mixture over crust and spread evenly with a spatula. Smooth the top.
  7. Cover pan tightly with plastic wrap or parchment paper. Freeze for at least 4 hours or overnight until firm.
  8. Before serving, let bars sit at room temperature for 5 minutes to soften slightly. Cut into squares or rectangles with a sharp knife dipped in warm water.

Notes

Use frozen strawberries if fresh are unavailable, but thaw and drain well to avoid watery bars. Press crust firmly to prevent crumbling. Let bars soften slightly before slicing for clean cuts. For gluten-free crust, substitute graham crackers with almond flour or gluten-free crackers. For dairy-free, use coconut-based ice cream and vegan butter.

Nutrition

Keywords: strawberry shortcake, ice cream bars, no bake dessert, summer dessert, graham cracker crust, homemade ice cream bars

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