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Strawberry Shortcake Ice Cream Bars

A refreshing dessert combining ripe strawberries and creamy coconut milk, perfect for warm days.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Ice Cream Base Ingredients
  • 1 can 14 oz can full fat coconut milk
  • 2 tsp vanilla extract
  • 1/4 cup pure maple syrup Can be replaced with sugar-free syrup for a healthier option.
  • 1 cup strawberries, tops cut off Fresh strawberries for base flavor.
Topping Ingredients
  • 1/2 cup freeze dried strawberries For crunchy texture.
  • 1/3 cup crushed vegan & gluten free vanilla sandwich cookies Ensure cookies are labeled gluten free.

Method
 

Preparation of Ice Cream Bars
  1. Combine all ice cream bar ingredients into a blender and blend until smooth.
  2. Pour the ice cream mixture into popsicle molds, cover and add a popsicle stick into each mold.
  3. Freeze for at least 6 hours up to overnight.
Adding the Topping
  1. When ready, remove the bars from their molds and line a pan with parchment paper.
  2. Let them thaw slightly so that the topping will stick.
  3. Pulse the freeze dried strawberries and cookies in a food processor until slightly crumbled.
  4. Coat the thawed bars with the topping mix by pressing it lightly into the bars.
  5. Enjoy immediately or return to the freezer to harden more.

Notes

Store these bars in an airtight container in the freezer for up to 1 month. For a diabetic-friendly option, serve with protein-rich sides like Greek yogurt or cottage cheese.