These homemade strawberry ice cream bars are a delightful frozen treat that combines fresh strawberries, creamy vanilla ice cream, and a buttery graham cracker crust. Simple techniques and high-quality ingredients elevate these bars into a dessert that rivals any store-bought version. Perfect for a hot summer day or as a special treat for any occasion!
Why You’ll Love This Recipe
These strawberry ice cream bars are fresh, creamy, and utterly irresistible. The sweet-tart strawberry compote, made by cooking fresh strawberries with sugar and water, swirls beautifully into the vanilla ice cream for an indulgent yet refreshing treat. The graham cracker crust adds a satisfying crunch, perfectly balancing the smoothness of the ice cream. With a combination of real fruit and minimal ingredients, these bars are a healthier alternative to store-bought options, and they taste infinitely better!
Ingredients
For the Strawberry Compote:
-
2 cups fresh strawberries, hulled and chopped (in-season berries taste best)
-
½ cup sugar (adjust based on strawberry sweetness)
-
¼ cup water (helps strawberries break down while cooking)
For the Ice Cream Bars:
-
2 cups vanilla ice cream (premium quality makes a difference)
-
1 cup graham cracker crumbs (honey grahams add extra sweetness)
-
¼ cup melted butter (creates perfect crust binding)
Instructions
1. Make the Strawberry Compote:
-
In a saucepan, combine chopped strawberries, sugar, and water. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes. This will concentrate the flavor beautifully.
-
Once the strawberry compote is done, let it cool completely. (Hot fruit will melt the ice cream and create a mess.)
2. Prepare the Crust:
-
In a bowl, mix graham cracker crumbs and melted butter until combined. The mixture should hold together like wet sand.
-
Press the crumb mixture firmly into the bottom of a lined baking dish (9×9-inch or similar) to form a solid crust foundation.
3. Layer the Ice Cream:
-
Remove the vanilla ice cream from the freezer and let it soften just enough to spread easily. (It should be soft, but not melted.)
-
Spread the softened ice cream evenly over the graham cracker crust, working quickly but gently to avoid tearing the crust.
4. Add the Strawberry Compote:
-
Drizzle the cooled strawberry compote over the ice cream layer.
-
Use a knife to swirl the strawberry compote into the ice cream, creating beautiful ribbons. Don’t overmix, as the swirls are part of the charm.
5. Freeze the Bars:
-
Freeze the bars for at least 4 hours or until completely firm. (Patience creates a clean-cutting texture.)
6. Slice and Serve:
-
Use a sharp knife dipped in warm water to cut the bars into slices for the cleanest cuts.
-
Serve immediately and enjoy!
Nutrition Information (Per Bar)
-
Calories: 165
-
Carbohydrates: 28g
-
Protein: 2g
-
Fat: 6g
-
Fiber: 1g
-
Sodium: 85mg
-
Vitamin C: 25% DV (from fresh strawberries)
-
Antioxidants: High levels from strawberries
-
Calcium: 8% DV from ice cream
Storage Tips:
-
Refrigeration: Wrap the bars well to prevent freezer burn and store them for up to 2 weeks.
-
Individual Bars: For grab-and-go treats, wrap individual bars.
-
Pre-Cutting: Let the bars sit for 1-2 minutes at room temperature before cutting for easier slicing.
-
Airtight Storage: Store cut bars in an airtight container for best texture.
Serving Suggestions:
-
Summer Parties: These bars make an impressive yet easy dessert for summer gatherings.
-
After-School Treats: Perfect for kids—much better than store-bought ice cream bars.
-
Picnics: Pack these bars in insulated containers to keep them frozen on the go.
-
Elegant Bites: Cut into smaller pieces for bite-sized treats at parties.
Mix It Up (Recipe Variations):
-
Mixed Berry Ice Cream Bars: Use a combination of strawberries, raspberries, and blueberries for a fruity medley.
-
Chocolate Crust Version: Swap out the graham crackers for chocolate graham crackers for a richer base.
-
Coconut Strawberry Bars: Add coconut flakes to the crust and use coconut ice cream for a tropical twist.
-
White Chocolate Drizzle: Drizzle melted white chocolate over the finished bars for a touch of sweetness.
-
Basil Strawberry Style: Add fresh basil leaves while cooking the strawberries for a sophisticated flavor.
What Makes This Recipe Special:
This strawberry ice cream bar recipe combines the rich, natural sweetness of strawberries with the smooth creaminess of premium vanilla ice cream. The graham cracker crust provides the perfect textural contrast, elevating these bars beyond typical frozen treats. With a simple technique of creating a strawberry compote and layering it with ice cream, this recipe creates an artisanal-quality dessert that is as beautiful as it is delicious. It’s a must-try treat for any summer occasion!
Print
Strawberry Ice Cream Bars
- Total Time: 25 minutes
- Yield: 12 servings
Description
These homemade Strawberry Ice Cream Bars combine the best of summer’s freshest strawberries with smooth vanilla ice cream and a buttery graham cracker crust. A refreshing treat that’s simple to make, these bars are the perfect balance of sweet, tart, and creamy. Whether you’re craving a cool treat on a hot day or looking for a dessert to impress at a gathering, these strawberry ice cream bars are the answer!
Ingredients
For the Strawberry Compote:
2 cups fresh strawberries, hulled and chopped (in-season berries taste best)
½ cup sugar (adjust based on strawberry sweetness)
¼ cup water (helps strawberries break down while cooking)
For the Ice Cream Bars:
2 cups vanilla ice cream (premium quality makes a difference)
1 cup graham cracker crumbs (honey grahams add extra sweetness)
¼ cup melted butter (creates perfect crust binding)
Instructions
- 1. Make the Strawberry Compote:
- In a saucepan, combine chopped strawberries, sugar, and water. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes. This will concentrate the flavor beautifully.
- Once done, let the strawberry compote cool completely. Hot fruit will melt the ice cream and create a mess.
- 2. Prepare the Crust:
- In a bowl, mix graham cracker crumbs and melted butter until well combined. The mixture should hold together like wet sand.
- Press the crumb mixture firmly into the bottom of a lined baking dish (9×9-inch or similar) to form a solid crust foundation.
- 3. Layer the Ice Cream:
- Remove the vanilla ice cream from the freezer and let it soften just enough to spread easily (it should be soft but not melted).
- Spread the softened ice cream evenly over the graham cracker crust, working quickly but gently to avoid tearing the crust.
- 4. Add the Strawberry Compote:
- Drizzle the cooled strawberry compote over the ice cream layer.
- Use a knife to swirl the strawberry compote into the ice cream, creating beautiful ribbons. Don’t overmix, as the swirls are part of the charm.
- 5. Freeze the Bars:
- Freeze the bars for at least 4 hours or until completely firm. (Patience creates a clean-cutting texture.)
- 6. Slice and Serve:
- Use a sharp knife dipped in warm water to cut the bars into slices for the cleanest cuts.
- Serve immediately and enjoy!
Notes
- Mixed Berry Ice Cream Bars: Use a combination of strawberries, raspberries, and blueberries for a fruity medley.
- Chocolate Crust Version: Swap out the graham crackers for chocolate graham crackers for a richer base.
- Coconut Strawberry Bars: Add coconut flakes to the crust and use coconut ice cream for a tropical twist.
- White Chocolate Drizzle: Drizzle melted white chocolate over the finished bars for a touch of sweetness.
- Basil Strawberry Style: Add fresh basil leaves while cooking the strawberries for a sophisticated flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
