Strawberry Shortcake Ice Cream Bars have always been one of my favorite summer treats. I’m a huge berry fan, so anything with a burst of berry flavor is at the top of my treat list! The inspiration for this cleaned-up version was adapted from Life Made Sweeter.
I’m always real about food, so I have to say that I tried the original recipe and it was absolutely delicious! This cleaned-up version below is adapted from my Heavenly Coffee Ice Cream Pie recipe.
The crust is so versatile that you can adapt it with different spices to match the filling you desire. Please share if you’ve tried it and what you used to make it special for your recipe.
- 2 Cups Rolled Oats
- 2 Cups Roasted Cashews with Sea Salt (If not salted, add 1/4 tsp sea salt)
- 1 TBS Vanilla Pure Vanilla Extract
- 1 TBS Strawberry Simply Jello Powder or Freeze Dried Strawberry Powder
- 4 TBS Organic Brown Sugar or Coconut Sugar
- 1/2 Cup Melted Coconut Oil or Grass-fed Butter
*Set aside 1 cup of the prepared crust for the crumbly topping
Buzz crust ingredients together in a food processor and spread in a 8×8 or 9×11 pan. Bake for 15 minutes at 350 degrees, until edges are lightly browned. Let cool completely.
- 20 Organic ( can be gluten-free) Vanilla Sandwich Cookies
- 3 TBS Melted Grass-fed Butter or Unrefined Coconut Oil
Buzz through the food processor until crumbs are smooth. Press into pan.
7 Cups of Strawberry Ice Cream or a mix of Strawberry sorbet and vanilla ice cream. (Use your favorite local variety or dairy-free if desired) slightly softened at room temperature for about 15 minutes.
- 4 TBS Strawberry Simply Jello or Freeze Dried Strawberries ground into powder
- 1 TBS Softned Grass-fed butter or Unrefined Coconut Oil vanilla sandwich cookies)
- 1 Cup Prepared Crust Mixture ( or 10 vanilla sandwich cookies
Combine ingredients in the food processor and pulse until crumbly.
Spread 7 cups of your favorite strawberry ice cream or a mix of strawberry sorbet and ice cream on top of crust. To give an extra dose of berry flavor, I froze a handful of fresh raspberries for 15 minutes and blended them in with the ice cream. You could do this with any type of frozen berry. Sprinkle the crumbly topping onto the ice cream and freeze for at least an hour to be soft-set. Let freeze 3-4 hours or overnight for firm bars. You can then slice and serve as bars or insert pop sticks to resemble that old childhood favorite!
Sara ~Fresh Foodie Mama~