4-ingredient Strawberry Shortcake Ice Cream Bars

These 4-ingredient Strawberry Shortcake Ice Cream Bars are such an easy and healthy copycat strawberry shortcake ice cream bar recipe! Made with all vegan and gluten-free ingredients.

I am so excited to *finally* be sharing this recipe with you guys!

Copycat Strawberry Shortcake Ice Cream Bars that not only taste AMAZING but are so easy to make. And so much healthier than the traditional version found in the freezer section.

I use 4 simple ingredients to make these: strawberries, coconut milk, gluten-free cookies and freeze dried strawberries.

While the original version is made with: Nonfat Milk, Cake Crunch (Bleached Wheat Flour, Sugar, Palm Oil, Salt, Baking Soda, Artificial Flavor, Soybean Oil, Fd&C Red 40 Lake, Soy Lecithin), Water, Corn Syrup, Soybean Oil, Palm Oil, Sugar, Fructose, Coconut Oil, Less Than 2% Of: Water, Strawberry Puree, Whey, Coconut, Mono And Diglycerides, Citric Acid, Guar Gum, Natural And Artificial Flavors, Locust Bean Gum, Tara Gum, Red 40, Salt, Polysorbate 80, Red 3, Caramel Color.

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients are in these vegan Strawberry Shortcake Ice Cream Bars:

• Strawberries – washed and stems removed! I haven’t tried frozen berries here only fresh but frozen may work too – just harder to make as creamy
• Full-fat coconut milk – I prefer this over other non-dairy milks because the creaminess from the full-fat coconut milk but you could use your favorite non-dairy milk too
• Gluten-free vanilla cookies – the ones I use taste like healthy teddy graham’s but they’re gluten-free and healthy! SO good.
• Freeze dried strawberries – these are SO perfect for this recipe. And a favorite to snack on.

How to make healthy homemade Strawberry Shortcake Ice Cream Bars:

1. Add strawberries and coconut milk to a blender and blend until smooth
2. Pour into 4-6 ice pop molds (depends on size of yours) and add to freezer to set overnight
3. The next day or once fully frozen, add the cookies to a blender and pulse to break up into crumbs
4. Pour cookie crumbs onto plate and repeat for freeze dried strawberries
5. Allow the ice pops to thaw for 3-5 minutes and gently remove ice pops from mold and coat them in the cookie and strawberry crumbs
6. Add to a lined baking sheet and repeat for remaining ice pops
7. Add to freezer for 15 minutes to set then enjoy!

FAQs on making these homemade Strawberry Shortcake Pops:

• What is Strawberry Shortcake? When I think of strawberry shortcake, it’s the delicious ice cream bars that tastes like strawberry ice cream with crunchy cookies and strawberries coated on the outside. This is what I would get from the ice cream truck every single time we’d get something growing up. This version is just healthier, easy to make and they’re vegan and gluten-free.
• Do you give these to your kids? Yes! Ezra loves them. Brody hasn’t dabbled in dessert yet. Anytime I offer something he just spits it out, but Ez loves these and I don’t add any sugars to it. The only added sugar comes from cookies.
• How long do these stay good for in the freezer? About 2 months! But we fly right through them.

A few other healthy desserts to make for you and for kids:

2-ingredient Strawberry Banana Ice Cream

Rice Krispie Treats on a Stick

Easy Creamy Chocolate Avocado Pudding

Frozen Banana “Ice Cream” Cups

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