Strawberry Shortcake Ice Cream Bars
Cool off with these homemade strawberry shortcake ice cream bars! They're a dairy-free, nostalgic frozen treat made with fresh strawberries, coconut milk, and a sweet cookie crumble. These bars are easy to make and perfect for summer snacking!
Servings: 8 bars
Equipment
Ingredients
For Ice Cream Base
- 2 cups strawberries
- 1 can full fat coconut milk
- 2 - 3 tbsp maple syrup
- 1 tsp vanilla extract
For Strawberry Cookie Coating
- ¾ cup vanilla cookies/vanilla grahams
- ⅓ cup freeze-dried strawberries
Instructions
- Add the strawberries, coconut milk, maple syrup, and vanilla to a high-powered blender and blend until completely smooth. You'll want to blend it well to ensure that all of the strawberries are fully broken down and smooth.
- Place ice cream molds on top of a baking tray for easy transferring and pour the strawberry coconut mixture evenly into ice cream molds. Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen.
- Once you're ready to coat the bars, take them out of the freezer and let them sit out at room temperature for a few minutes as you prepare the cookie crumb coating. This will allow the coating to stick to the bars more easily.
- Add the cookies and freeze-dried strawberries to a bag and crush them into fine crumbs. You can leave a few small chunks if you'd like for more texture and crunch. Transfer these crumbs to a plate.
- Lay the bars on the plate with the crumbs and roll each bar around to ensure they are fully coated. Sprinkle on extra crumbs as needed.
- Place the coated bars on a parchment paper-lined baking tray and return them to the freezer for 10 minutes so that they firm up slightly before serving.
Notes
- Make sure to use full-fat, canned coconut milk and not low-fat coconut milk so that the bars are creamy when frozen and not icy in texture.
- Use a high-powered blender to make sure that the strawberries are fully blended and smooth. I love using this nutribullet blender.
- Allow the bars to sit out at room temperature for a few minutes before coating them in the cookie crumb mixture to ensure that the crumbs stick.
- I used the Simple Mills Grahams for the cookie coating, but feel free to use your favorite crunchy vanilla cookies!
Nutrition
Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 58mg | Potassium: 292mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 142mg | Calcium: 17mg | Iron: 4mg
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