Strawberry Shortcake Ice Cream Bars (Vegan + GF)

Strawberry Shortcake Ice Cream Bars (Vegan + GF)

Prep Time 25 mins

Have a taste of nostalgia with these Strawberry Shortcake Ice Cream Bars. They're creamy, crumbly, tart and deliciously sweet!

Course: Dessert
Recipe Type: Gluten-Free, Vegan
Servings: 6
Calories: 157 kcal
Author: Melissa Huggins - Vegan Huggs

Ingredients

Crumb Topping:

  • 1/2 cup freeze-dried strawberries , more if preferred
  • 3/4 cup GF vanilla cookie crumbs (about 24 1-inch cookies)(any vegan vanilla cookies will work)
  • 1 tablespoon vegan butter , melted

Ice Cream:

  • 1 14 oz can full-fat coconut milk
  • 1/3 cup pure maple syrup , more to taste (sub agave)
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon Himalayan salt (or preferred salt)

Instructions

Crumb Topping:

  1. In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs (make about 3/4 cup of crumbs). Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs.
  2. Now add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder (some powder is ok). Pour into vanilla crumbs and mix together. Set aside.

Ice Cream:

  1. In a blender, add coconut milk, maple syrup, vanilla and salt. Blend on medium until smooth. Taste for sweetness and add more if needed. Pour into molds and freeze for 6-8 hours.
  2. Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate (one that will fit in the freezer). Let bars thaw for 2-3 minutes, so the crumbs will stick.
  3. Place thawed bar into the crumbs. Using a spoon or hands, cover ice cream with crumbs, pressing gently all around. If it's not sticking, let it thaw for 1-2 minutes more. Place back on wax paper and repeat step until bars are finished. Place back in freezer for 15 minutes. Enjoy!

Recipe Notes
* You’ll need popsicle molds to make these, and any kind will work. The ones that I use can be purchased here. I like them because they are BPA free, inexpensive and they work great. I’ve had them for years, and I’ve used them a lot (I used wooden sticks for photo purposes, but the set comes with everything you'll need).
* If you want strawberry ice cream instead of vanilla, just add 1 cup of fresh strawberries to the mixture and blend (frozen will work too). * If you want both strawberry and vanilla in the same ice cream bar, you can add 1/2 cup of strawberries to half of the mixture, and layer the flavors into the mold. It's more time-consuming this way because you need to freeze each layer before adding the next layer(freeze 20 mins for each layer). * Another option is, making some bars with all strawberry, and some with all vanilla. It all works!
* Makes 6-7 ice cream bars
* Prep time doesn't include freezing time.
*Store in airtight container for 4-6 days. I feel like they don't taste as fresh after that.

Source : https://veganhuggs.com/strawberry-shortcake-ice-cream-bars/

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