Strawberry Shortcake Ice Cream Bars

Here in Western PA, the sun is shining and the temperatures are climbing.  What a great opportunity to try out a new ice cream recipe! Because who doesn’t like ice cream?

 

For the ice cream layer, you will need:

  • Full-fat coconut milk
  • Pure maple syrup
  • Vanilla extract
  • Salt

For the yummy crumbly topping, you will need:

  • Vegan vanilla cookies
  • Freeze dried strawberries
  • Vegan butter

A couple popsicle sticks will also come in handy for these strawberry bars.

To make the ice cream, blend 14oz of coconut milk, 1/3 cup maple syrup, 1 tablespoon vanilla, and 1/8 teaspoon of salt together until smooth.  Taste and adjust if needed.  Pour into popsicle molds and freeze for 4-6 hours.

Begin making your crumbly outer coating by blending 3/4 cup vanilla cookies into small crumbs.  Pour 1 tablespoon of melted butter on top of dish of crumbs, and use your hands to blend it all together.  Next, add 1/2 cup of strawberries to the blender and shred away.  Set these crumbs aside.

Once the ice cream is frozen, bring the popsicles out and use warm water to help remove them from the molds.  Allow the ice cream to melt just a little, to help the crumbs stick.  Next, place the bars into the cookie crumble, and cover using a spoon or your hands.  Then, add the strawberry crumbs, letting the bars thaw if you are having trouble getting the crumbs to stick.

Place these bars back into the freezer for 15 minutes, and wha-la! You have made those yummy strawberry bars the ice cream man used to deliver to your neighborhood.  Even better, these ones didn’t involve any animals!

Tip: Add some strawberries to the ice cream mix for a strawberry overload.

These bars are both vegan and gluten free.  What a great complement to this sunny day!

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