These are the grown-up version of the strawberry shortcake ice cream bars you used to eat as a kid editors

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These strawberry shortcake ice cream bars are the grown-up version of the one's you used to get from the ice cream truck that circled your neighborhood.


  • 5 cups vanilla ice cream (about 19 scoops)
  • 2 1/2 cups strawberry sorbet (about 6 scoops)

For the cookie crust:

  • 20 Golden Oreo cookies, crushed
  • 3 tablespoons butter, melted

For the crumbled topping:

  • 8-10 Golden Oreo cookies, crushed
  • 1 tablespoon butter, softened
  • 4 tablespoons freeze-dried strawberries


  1. First, line an 8x8 baking dish with parchment paper or wax paper and set aside.
  2. Make the cookie crust: Place Golden Oreos in a food processor and pulse until you make semi-fine crumbs. Add melted butter and combine. Pour cookie crust into the baking dish and press mixture into the bottom. 
  3. Cover cookie crust with 15 scoops of vanilla ice cream and freeze for 20 minutes.
  4. Make the crumbled topping: Place freeze-dried strawberries into food processor and pulse to make a fine powder. Add Golden Oreo Cookies and pulse to combine. Then add melted butter and pulse again.
  5. Take baking dish out of the freezer and spread 6 scoops of strawberry sorbet on top of vanilla ice cream. Freeze for 10-20 minutes or until set. 
  6. Once set, cover with another 4 scoops of vanilla ice cream and top with crumbled topping. 
  7. Freeze dish again for 3-4 hours or until set. Once ready, cut into squares and enjoy!