Strawberry Shortcake Ice Cream Bars Recipe
These Strawberry Shortcake Ice Cream Bars combine the vibrant flavors of freeze-dried strawberries with a crunchy vanilla cookie crumb coating, all enveloping a creamy coconut milk based ice cream. Vegan, gluten-free, and naturally sweetened with agave nectar, this no-bake dessert is perfect for a refreshing treat that’s both delicious and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crumb Topping
- 3/4 cup gluten-free vanilla cookie crumbs (about 24 1-inch vegan vanilla cookies)
- 1/2 cup freeze-dried strawberries (more if preferred)
- 1 tablespoon vegan butter, melted
Ice Cream
- 1 14 oz can full-fat coconut milk
- 1/3 cup agave nectar (or any type of sweetener)
- 1 tablespoon vanilla extract
- 1/8 teaspoon sea salt
Instructions
- Prepare the Crumb Topping: In a blender or food processor, pulse the gluten-free vanilla cookies a few times to create small crumbs, approximately 3/4 cup. Transfer the crumbs to a plate.
- Add Vegan Butter: Pour the melted vegan butter over the cookie crumbs and use your hands to combine them thoroughly to form soft, cohesive crumbs.
- Incorporate Freeze-Dried Strawberries: Add the freeze-dried strawberries to the blender or food processor and pulse a few times to break them into small pieces, avoiding over-pulsing to prevent turning them into powder. Mix these strawberry crumbs with the vanilla cookie crumbs and set aside.
- Make the Ice Cream Base: In a blender, combine the full-fat coconut milk, agave nectar, vanilla extract, and sea salt. Blend on medium speed until the mixture is smooth and creamy. Taste and adjust sweetness if necessary.
- Freeze the Ice Cream: Pour the blended mixture into ice cream molds and freeze for 6-8 hours until solid.
- Unmold and Thaw Bars: To remove the ice cream bars from the molds easily, run the molds under warm water for about a minute. Place the bars on a wax paper-lined baking sheet or plate that fits in the freezer, and allow each bar to thaw for 2-3 minutes so the crumb topping adheres better.
- Coat the Bars with Crumbs: Press each thawed bar into the crumb topping mixture. Using your hands or a spoon, gently coat the bars evenly with the crumb mixture, pressing to adhere. If the crumbs do not stick well, allow the bars to thaw 1-2 minutes longer and repeat the coating. Place the coated bars back on the wax paper.
- Final Freeze: Return the crumb-coated bars to the freezer for at least 15 minutes to set the coating. The bars are now ready to enjoy.
Notes
- Using vegan and gluten-free vanilla cookies ensures the recipe caters to both dietary needs.
- Do not over-pulse the freeze-dried strawberries to maintain texture and avoid powdery crumbs.
- Full-fat coconut milk is essential for a creamy texture in the ice cream bars.
- The crumb coating sticks best when the bars are slightly thawed before coating.
- Agave nectar can be substituted with any preferred sweetener; adjust to taste.
- If needed, extend the freezing time to achieve firmer bars.
