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4-Ingredient Vegan Strawberry Shortcake Ice Cream Bars Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: Overnight (at least 8 hours freezing plus 10 minutes prep)
  • Yield: Makes 4-6 popsicles
  • Diet: Gluten Free, Vegan

Description

These 4-ingredient Strawberry Shortcake Ice Cream Bars are a simple, healthy, vegan, and gluten-free treat that replicate the classic strawberry shortcake flavor in a refreshing frozen dessert. Made with fresh strawberries, creamy coconut milk, gluten-free vanilla cookies, and freeze-dried strawberries, these bars are perfect for a guilt-free indulgence on warm days.

Ingredients

Main Ingredients

  • 2 cups strawberries, washed and stems removed (fresh or frozen)
  • 13-ounce can full-fat coconut milk
  • Optional: honey for extra sweetness, to taste

Coating Ingredients

  • 1 cup gluten-free vanilla cookies
  • 1 cup freeze-dried strawberries

Instructions

  1. Prepare the Strawberry Ice Cream Base: Add the 2 cups of washed and stemmed strawberries and the 13-ounce can of full-fat coconut milk to a blender. Blend on high speed until the mixture is completely smooth and creamy. If desired, add honey at this stage for extra sweetness and blend again to combine.
  2. Freeze in Popsicle Molds: Pour the blended strawberry coconut mixture evenly into 4-6 ice pop molds depending on their size. Place the molds in the freezer and allow them to set completely overnight, or for at least 8 hours to ensure they are fully frozen.
  3. Prepare the Coating Crumbs: Once the ice pops are fully frozen, pulse the gluten-free vanilla cookies in a blender or food processor until they break up into fine crumbs. Transfer the crumbs onto a plate. Repeat the process with the freeze-dried strawberries, pulsing them until crumbly, then add them to a separate plate or mix with the cookie crumbs for combined coating.
  4. Coat the Ice Cream Bars: Allow the ice pops to thaw at room temperature for 3-5 minutes so they can be removed gently from the molds. Roll each ice pop in the cookie and freeze-dried strawberry crumbs, pressing lightly to coat all sides evenly.
  5. Final Setting: Place the coated ice cream bars on a lined baking sheet and freeze again for 15 minutes to set the coating firmly. Serve immediately, or store in the freezer until ready to enjoy.

Notes

  • Store the ice cream bars in the freezer for up to 2 months to maintain freshness.
  • Allow the ice pops to thaw for 3-5 minutes before eating to make them easier to remove from the molds and to enhance the texture.
  • Optional honey can be adjusted or omitted depending on your sweetness preference or dietary needs.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://saraflavors.com/4-ingredient-vegan-strawberry-shortcake-ice-cream-bars-recipe/