Strawberry Shortcake Ice Cream Sandwiches—but this version is even better. Cool, creamy vanilla bean ice cream is nestled between strawberry shortbread cookies and coated in Good Humor-style shortcake crumbles. No red dye here—just real, natural ingredients and extra yum!.
In life, there aren’t too many sounds that can instantly transport you back or evoke certain feelings. One of them is the unmistakable jingle of the ice cream truck rolling down the street as a kid. It didn’t matter what you were doing—riding your bike, in the middle of a game of tag, or surrounded by the hum of lawnmowers and planes overhead. That heavenly sound cut through it all, leaving your mouth watering in anticipation.
Grabbing some change (or in today’s world, a few bills) and sprinting to the truck to pick out your favorite frozen treat was the ultimate childhood indulgence. These Strawberry Shortbread Ice Cream Sandwiches take a little time to make and assemble, but every step is worth it. The Strawberry Shortcake crumbles are a nod to Good Humor’s iconic Strawberry Shortcake bar, bringing a bold, nostalgic strawberry flavor—made with whole, real ingredients and no red dyes.
Looking for another delicious, frozen treat to try next? Check out our White Chocolate Coconut Ice Cream Cookie Sandwich — Biscotti Gelato Style!
Ingredients
Buttery strawberry shortbread cookies, creamy vanilla bean ice cream, and crunchy shortcake crumbles—nostalgic flavors made with real ingredients.
- Strawberry Shortbread Cookies
- Vanilla Bean Ice Cream
- Strawberry Shortcake Crumbles
See recipe card for quantities.
Storage
These Strawberry Shortbread Ice Cream Sandwiches can stay fresh in the freezer for up to 2 weeks if stored properly. Keep them in an airtight container or wrap them individually in parchment paper and then plastic wrap to prevent freezer burn. For the best texture and flavor, let them sit at room temperature for a couple of minutes before enjoying!
Related
Looking for other Valentine's Day or Pink Aesthetic recipes like this? Try these:
Or you could drink in the pink vibes:
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📖 Recipe
Strawberry Shortcake Ice Cream Sandwiches
Ingredients
Strawberry Shortbread Cookies
- ¾ cup Unsalted Butter softened
- ½ cup Confectioner's Sugar
- 1 cup Flour
- ½ cup Cornstarch
- ½ cup Freeze-Dried Strawberries, ground (approximately 1-2 tablespoon powder)
- Vanilla Bean Ice Cream
Strawberry Shortcake Crumbles
Strawberry
- 1 cup Freeze-Dried Strawberries, ground (approximately 4-5 tablespoon powder)
- ½ cup Flour
- 1 tablespoon Granulated Sugar
- ¼ cup butter
Vanilla
- ½ cup Flour
- ½ cup Granulated Sugar
- 1 teaspoon Vanilla
- ¼ cup Butter
Before starting the recipe for the cookies, skip down to the shortcake crumbles instructions. Make the crumbles first so those are cooled and ready to use for assembly.
Instructions
Strawberry Shortbread Cookies
- Finely grind the freeze-dried strawberries into a powder. Use a sieve to separate the fine powder from any larger pieces.
- Using either a Stand or Hand Mixer, Cream the Butter.
- In another bowl, sift the cornstarch, flour, and confectioners' sugar together.
- Slowly add the Dry mixture to the Butter. I took about a ¼ cup at a time and mixed a little bit before adding more. Do this until all of the flour has been mixed with the butter and the dough starts to form. If the dough is too crumbly, use your hands to finish bringing it together. Don't over mix.
- Chill the dough for 30-45 minutes.
- Preheat the oven to 350 °F.
- Once the dough is chilled and the oven is preheating, remove the dough from the fridge. Let it sit for a couple of minutes to soften slightly, making it easier to roll out to approximately ¼" thick. Use a cookie cutter to cut out your desired shapes, then place each piece on parchment paper or a cutting board and transfer them to the freezer for about 5 minutes. I used a scalloped circle cutter and got 10 cookies (5 sandwiches) since my cutter is fairly large.
- Place each cookie with space between on a parchment-lined baking sheet and bake for 11-16 minutes. Baking time will vary based on your oven, the thickness, and the size of the cookie cutter you are using.
- Cookies are done once they have a slightly golden edge. Remove finished cookies from the oven and allow them to cool on a wire rack. If you have remaining dough: roll it out again, cut, freeze, and bake repeating the previous steps for each batch.
Strawberry Shortbread Ice Cream Sandwich Assembly
- Take two of your cooled Strawberry Shortbread Cookies and add a generous scoop of Vanilla Bean Ice cream to the center of one of the cookies. Alternatively, you could use a silicone mold to measure/shape the vanilla bean ice cream more precisely for each sandwich. See our shop section for the molds.
- Using a large plate, pour some of your Strawberry Shortcake Crumbles onto the surface. Roll and press the edges of your cookies into the crumble mixture so that they are evenly coated.
- If you can't wait another minute, go ahead and take a bite! I assembled all of my sandwiches and placed them on a baking sheet in the freezer. Let the sandwiches freeze together for about an hour. Then, wrap each one in parchment paper and store them all in an airtight container in the freezer until you're ready to enjoy—whether you eat them all or decide to share... that's totally up to you! 😉
Strawberry Shortcake Crumbles
- Preheat oven to 350 °F
- Finely grind the freeze-dried strawberries into a powder. Use a sieve to separate the fine powder from any larger pieces.
- Starting with the strawberry crumbles, take all of the ingredients and put inside a bowl. Stir together and use a fork to cut the butter into the flour mixture until becomes crumbly.
- In another bowl, add the vanilla crumble ingredients together. Mix and use a fork to cut the butter into that flour mixture until it becomes crumbly.
- On a parchment-lined baking sheet, sprinkle the strawberry and vanilla crumbles. Use your hands to mix and crumble them together evenly. Spread the mixture out in an even layer and place it in the oven.
- Bake 8-9 minutes, remove from the oven and do not stir or mix. Allow the mixture to fully cool. This can take awhile, 1-1.5 hours.
- Once the mixture is completely cool, use your hands to break it up into crumbles. Leave some larger crumbles alongside the finer ones. Store your Strawberry Shortcake Crumbles in an airtight container at room temperature until you're ready to assemble your ice cream sandwiches.
Tina says
seriously, so cute! pink aesthetic mastered