These Raspberry Shortcake Ice Cream Bars are a flavor twist on a childhood favorite ice cream bar! No-churn vanilla bean and raspberry ice cream, dipped in a crisp white chocolate shell and coated in an irresistible raspberry cookie crumb. A nostalgic treat you will be craving over and over again!
Reminiscent of Good Humor Strawberry Shortcake Ice cream Bars, these Raspberry Ice Cream Bars are even better than the original! They're incredibly creamy, bursting with bold raspberry flavor and so easy to make. And no worries if you don't have popsicle molds. You can use small paper cups and cones or a muffin tin lined with paper!
If you love easy, no-churn frozen treats, definitely check out my S'more Ice Cream, Mint Oreo Ice Cream and Pistachio Chocolate Semifreddo!
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Why You Will Love These Raspberry Shortcake Ice Cream Bars
- No Churning Required. You do not need an ice cream machine to make this frozen treat.
- Only 8 Ingredients. You only need 8 simple ingredients. If you omit the chocolate shell, you really only need 6 ingredients!
- Incredibly Creamy. Using freeze-dried raspberries and raspberry jam instead of fresh raspberries keeps these ice cream bars super creamy.
- The flavor is insanely delicious! The tartness from the raspberry ice cream and the shortcake crumbs, offsets the sweetness from white chocolate shell perfectly. Absolutely addicting!
- Textural dream. Creamy ice cream paired with a crisp chocolate shell and crunchy cookie coating. It doesn't get any better than that!
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Heavy Cream (Double Cream) - Cream is whipped until slightly thickened and is the main component of our no-churn ice cream base.
- Sweetened Condensed Milk - Adds sweetness and keeps the ice cream soft and creamy. Sweetened condensed milk is usually sold in a can and can be found in the baking isle, not the refrigerated section of the grocery store.
- Vanilla Bean Paste - I recommend using a vanilla bean paste as it adds so much flavor. However, if you only have vanilla extract, that will work too.
- Raspberry Jam - I'm using a store-bought raspberry preserve from Bonne Mamam (not an affiliate link), but you can use any brand or a homemade jam.
- Freeze-Dried Raspberries - This is the magical secret ingredient. We'll be using it in our raspberry ice cream and in the crumb coating.
- Golden Oreos - Cookie crumbs and raspberry powder will make our shortcake crumbs.
- White Chocolate - We'll be dipping the ice cream bars in a white chocolate magic shell. I recommend using white chocolate bars or melting wafers (not an affiliate link). Chocolate chips contain soy lecithin to help them retain their shape, making it more difficult to melt smoothly.
- Coconut Oil - Will help thin out the chocolate coating.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Raspberry Shortcake Ice Cream Bars! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a medium bowl and with an electric mixer, whisk heavy cream, sweetened condensed milk and vanilla together just until you reach soft peaks. The mixture should just be thickened and really soft. About 2 to 3 minutes.
Step 2. Transfer 1 cup of whipped cream into a small bowl.
Step 3. To that small bowl, add strained raspberry jam and strained freeze-dried raspberry powder. Stir well to combine. The mixture will be thick due to the powder.
Step 4. Transfer raspberry and vanilla ice cream into piping bags fitted with round tips or with the tips cut off. You can also use ziploc bags with the corners cut off as well.
Step 5. Add vanilla ice cream into each popsicle cavity, filling them ⅔rds full. Tap the popsicle mold on the counter a few times to let out any air bubbles.
Step 6. Then, insert the piping bag with the raspberry ice cream as far down as you can (at least half way down) and squeeze upward until each cavity is full.
You can also take turns alternating the 2 flavors, adding some vanilla ice cream, then a bit of raspberry and so forth until each cavity is full.
Insert popsicle sticks into each cavity and freeze for at least 6 hours or overnight.
Tip! You can also lightly swirl the 2 flavors together and transfer the ice cream into one large piping bag. There's no real science behind filling the molds, just have fun! It's a fun way to get the kids involved!
Step 7. In a food processor, pulse freeze-dried raspberries into small pieces. I kept some of the pieces a little bigger rather than a fine powder, but either method works. Transfer the raspberry powder to a shallow dish.
Step 8. Then add Golden Oreo cookies in the food processor bowl (no need to clean) and pulse to your desired consistency. Again, I kept some pieces larger. Combine cookies crumbs with the raspberry powder and set aside.
Step 9. Add chopped white chocolate and coconut oil to a heatproof bowl. Heat the in a microwave in 25 second intervals (stirring in between) until completely melted. Allow to cool for 5 minutes before dipping the ice cream bars. Transfer to a cup or jar if you wish.
Step 10. Remove popsicles from the ice cream molds and place on a frozen cookie sheet. Working quickly, dip ice cream bars into the white chocolate, shake off the excess chocolate and immediately coat in the cookie crumbs. Place the popsicles back in the freezer and allow to firm up for at least 1 hour before serving. Enjoy!!!
Tip! For the White Chocolate Shell, you'll want to work quickly. As soon as the cold ice cream hits the white chocolate, it will almost immediately harden, making it more difficult to coat with the crumbs.
Bonus Tip! When removing the ice cream bars from the popsicle mold, place them on a pre-frozen cookie tray to help keep them cold as you work. I froze the cookie tray for about 1 hour.
Substitutions
- For the Raspberry Jam - If you don't have any on hand, you can omit it completely and use a bit more freeze-dried raspberry powder.
- For the Freeze-Dried Raspberries - If you are unable to find dried freeze-dried raspberries, you can use freeze-dried strawberries.
- For the Golden Oreos - You can use graham cracker crumbs, Nilla wafer cookies, rice cereal or even puffed quinoa.
- For the White Chocolate - If you are not a fan of white chocolate, you can use semi-sweet or dark chocolate. Alternatively, you can omit the chocolate shell all together and just coat the ice cream bars with the raspberry/cookie crumb mixture.
Variations
- Make Strawberry Shortcake Ice Cream Bars - Use freeze-dried strawberries and strawberry jam.
- Make it Gluten-Free - Use gluten-free cookies and make sure your white chocolate and jam is too.
- Make it with No Coating - You can swirl the cookie crumbs inside the ice cream bars instead of using it as a coating and skip the chocolate shell all together. It's such a fun and versatile recipe and will taste amazing anyway you modify it!
Special Equipment
- Popsicle Molds - I used this ice cream mold (not an affiliate link), but you can use what you have.
- Handheld Mixer - I recommend using an electric mixer, but you can whip the cream by hand. It will just take a little more time and some elbow grease!
Storage
- These ice cream bars can be stored in a freezer-safe container for up to 2 month. However, please note that the coating will start to soften after 2 to 3 days. If you are stacking them on top of one another, insert parchment paper in between to prevent them from sticking together.
FAQ
You can certainly make this ice cream without a mold! You can use little paper cups and cones or line a muffin tin.
The best way to remove the ice cream bars is to run the mold under water and then carefully wiggle them out. The metal ones I used, took just a few seconds, but depending on what you have, you might need to run it under water a little longer.
You do not! Once the popsicles are removed from the mold you can just press the shortcake crumb coating directly onto the ice cream bars.
It all depends on the size of your ice cream molds. Mine makes 6!
Yes you can! Make extra to feed a crowd or to enjoy all summer long!
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📖 Recipe
Raspberry Shortcake Ice Cream Bars
- Total Time: 20 Minutes Prep + 8 Hours Chilling
- Yield: 6 Popsicles
Description
These Raspberry Shortcake Ice Cream Bars are a flavor twist on a childhood favorite ice cream bar! No-churn vanilla bean and raspberry ice cream, dipped in a crisp white chocolate shell and coated in an irresistible raspberry cookie crumb. A nostalgic treat you will be craving over and over again!
Ingredients
No-Churn Ice Cream
- 1 Cup (227g) Heavy Cream, cold
- ½ Cup (156g) Can Sweetened Condensed Milk
- 2 Teaspoons Vanilla Paste or Extract
- 2 Tablespoons Strained Raspberry Jam *see note below
- ½ Cup (12g) Freeze-Dried Raspberries (measured before grinding), finely ground and sifted **see note below
Coating + Chocolate Shell
- 10 Whole Golden Oreos
- ½ Cup (12g) Freeze-Dried Raspberries (measured before grinding), Roughly ground
- 7 Ounces (198g) White Chocolate Bar or Melting Wafers, chopped
- 3 to 4 Tablespoons Coconut Oil ***see note below
Instructions
- Make Vanilla and Raspberry Ice Cream - In a large mixing bowl, add heavy cream, sweetened condensed milk and vanilla. With an electric mixer, whisk the mixture on medium/high speed just until you reach soft peaks. The mixture should be really soft and slightly thickened. About 2 to 3 minutes.
- Transfer 1 cup of the cream mixture into a small mixing bowl. To that small bowl, add strained raspberry jam and strained raspberry powder. Stir until well combined. It will become really thick due to the powder. Transfer the raspberry and vanilla ice cream into separate piping bags fitted with round tips or with the tips cut off. If you do not have piping bags, you can also use ziploc bags with the corners cut off. Alternatively, you can lightly swirl the 2 flavors together and add to one large piping bag or ziploc bag.
- Add vanilla ice cream into each popsicle cavity, filling them ⅔rds full. Tap the popsicle mold on the counter a few times to let out any air bubbles.
- Next, insert the piping bag with the raspberry ice cream as far down as you can (at least half way down) and squeeze upward until each cavity is full. You can also just take turns alternating the 2 flavors, adding some vanilla ice cream, then a bit of raspberry and so forth until each cavity is full. Insert popsicle sticks into each cavity and freeze for at least 6 hours or overnight.
- When the ice cream bars are completely firm, prep the coating and chocolate shell. In a food processor, pulse freeze-dried raspberries into small pieces. I kept some of the pieces a little bigger rather than a fine powder, but either way works. Transfer the raspberry powder to a shallow dish.
- Then add Golden Oreo cookies in the food processor bowl (no need to clean) and pulse to your desired consistency. Again, I kept some pieces larger. Combine cookie crumbs with the raspberry powder and set aside.
- Add chopped white chocolate and coconut oil to a heatproof bowl. Heat the chocolate in a microwave in 25 second intervals (stirring in between) until completely melted. Allow to cool for 5 minutes before dipping the ice cream bars. Transfer to a cup or jar if you wish.
- Remove popsicles from the ice cream molds by running it under water and then carefully wiggle them out. My metal popsicle molds only took a few seconds, but depending on the type of mold you're using, it can take a little longer. Place the ice cream bars on a pre frozen cookie sheet to keep them cold as you work.
- Working quickly, dip ice cream bars into the white chocolate, shake off the excess chocolate and immediately coat in the shortcake cookie crumbs. Transfer the popsicles back onto the cookie sheet and return to freezer for at least 1 hour to firm up. Serve and enjoy!!
Notes
*Raspberry Jam - You will need a total of 2 tablespoons of jam after it has been strained. If you only strain 2 tablespoons, you will end with less because of the seeds, so make sure you measure properly. ALSO, refrain from adding more than 2 tablespoons of strained jam into the ice cream because the popsicles will not freeze properly. In one of the batches I tested, I added ¼ cup of jam and the ice cream never hardened because there was too much sugar.
**Freeze-Dried Raspberries - After grinding the freeze-dried raspberries, I like to sift the powder to eliminate the seeds. Totally optional though.
***Coconut Oil - The coconut oil helps thin out the magic chocolate shell. If you'd like a thicker shell, add less oil.
- Prep Time: 20 Minutes
- Chill Time: 8 Hours Total
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