Strawberry Shortcake Ice Cream Bars bring back such good memories for me. Audrey, (Amy’s sister who does not cook as much as she does) here again. (You will notice that the recipes that I have posted here, don’t really involve much actual cooking, but they do taste good)!
When I saw a couple of different recipes for these Strawberry Shortcake Ice Cream Bars, I knew that I was going to have to make them. We grew up on a farm in rural, southeastern Idaho. There was no ice cream truck that came around playing music and selling ice cream bars. The road in front of our house was kind of a main highway with semi trucks and lots of other traffic speeding by (the Speed limit was 55 mph), not a residential street where children played.
As I recall, the first Strawberry Shortcake Ice Cream Bar that I saw, was in a small grocery/convenience store. I was on my way to a swimming pool that we went to each summer.
The swimming pool was about an hour away and we went there as a family one day each summer with a picnic lunch. (Well actually it was part of the day because we had to milk the cows in the morning before we went, and then get home in time to milk them again that evening).
The day that we got to go was between 1st crop and 2nd crop of harvesting the hay crops. Anyway, I got to pick out a treat at this store on this particular day, and I picked out a strawberry shortcake ice cream bar.
I remember looking for another one almost every time that I went to a store. Most of the stores that I went to, did not have them, so when I found one I usually bought it.
Variations of ways to make Strawberry Shortcake Ice Cream Bars:
I actually made this recipe a couple of times and changed it up a bit before making this recipe and posting it here on the blog. The first time that I made it, I did not put the dry jello in the bottom crust and I made it in an 8″ X 8″ pan. I used fewer cookies.
It made a rather deep ice cream bar and I wanted the bars to be a depth that was more consistent with the depth of the strawberry shortcake ice cream bars that I remembered eating. I also remembered the flavored shortcake being on all sides of the ice cream bars, not just the top, so I wanted to replicate that too, as much as possible.
I even thought about putting the bars on a stick, and I may do that another time, but I decided that I liked the idea of eating the bars on a plate with a spoon or fork.
One time I was visiting my cousins in the city when the ice cream truck came around with it’s music playing. My cousins grabbed some money and ran out to buy ice cream. I ran with them, although I had no idea where they were going.
The ice cream vendor had my beloved Strawberry Shortcake Ice Cream Bars for sale. I thought that that was one of the coolest things ever. I couldn’t believe that an ice cream man would come to your house.
I’ll tell you, I think that an ice cream man could have sold some ice cream if he had come to the fields when we were out stacking hay! Unfortunately, that would not have been very practical because our nearest neighbors were a mile away and most of the people lived a mile or so away from each other.
Plus, we did not have money with us out in the fields, and the roads to get to us were not very good. But I’ll tell you, one of those Strawberry Shortcake Ice Cream Bars would have tasted mighty good on one of those hot summer days while we were out hauling hay. Aren’t we lucky that we can have one in the coolness of our homes today!?!
Strawberry Oreo Cookie Crust and Topping
- 40 Golden Oreo cookies, crushed with the cream filling
- 6 Tablespoons butter, softened
- 6 Tablespoons strawberry gelatin powder (jello)
- 1/2 gallon Vanilla Ice Cream
- 1 pint Strawberry Sorbet
- Line a 9" X 13" baking dish with wax paper. Set aside.
Strawberry Oreo Cookie Crust and Topping
- In a medium-sized bowl, or a food processor, add the whole Oreo cookies (including cream filling) and pulse into medium crumbs.
- Add the softened butter and dry strawberry gelatin powder, and mix with a fork, or your hands, to make pea-sized pieces that stick together.
- Press half of the Strawberry Oreo Cookie Crust and Topping into the wax paper lined baking dish.
- Place in freezer for about 30 minutes to set up.
- Remove the vanilla ice cream and strawberry sorbet from the freezer giving it time to soften.
- After it is softened, scoop half of the vanilla ice cream over the cookie crust and spread it evenly.
- Place the pan in the freezer for about 10 - 20 minutes so the ice cream can harden slightly.
- Next spread the softened strawberry sorbet over the vanilla ice cream layer evenly.
- Place the pan in the freezer again for about 10 - 20 minutes so it can harden slightly.
- Add the remaining half of the vanilla ice cream and spread evenly.
- Sprinkle the remaining half of the Strawberry Oreo Cookie Crust and Topping, over the top.
- Place in freezer for 3 - 4 hours or overnight.
- Lift out of pan using wax paper.
- Remove wax paper.
- Cut into squares.
Amount Per Serving Calories 378Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 45mgSodium 204mgCarbohydrates 47gFiber 1gSugar 34gProtein 4g