STRAWBERRY SHORTCAKE ICE CREAM BARS
Who doesn't love ice cream? Especially, when it comes from a musical truck driving around the neighborhood. Yep, those were the days… I remember like yesterday, the panic and excitement I would feel when I heard the ice cream man coming. I would quickly run to my piggy bank, and dump my change out and charge out the door. There were moments when I had to chase that sweet-filled vehicle down the road, and I had no shame. The ice cream man carried an array of cold treats and made many kids indecisive on what to choose. Not me though…I knew exactly what I wanted, and I would order the Strawberry Shortcake Ice Cream Bars… Every. Single. Time.
Have a taste of nostalgia with these Strawberry Shortcake Ice Cream Bars. They're creamy, crumbly, tart and deliciously sweet!
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:
- 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.
- 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:
- 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.
- 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.
- 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!
Source:veganhuggs.com
