Totally Nostalgic Vegan Strawberry Shortcake Ice Cream Bars
Enjoy these easy to make vegan strawberry shortcake ice cream bars! Simple ingredients to make a classic summertime treat.
Enjoy these easy to make vegan strawberry shortcake ice cream bars! Simple ingredients to make a classic summertime treat.
Cool and creamy dairy free ice cream filled with strawberries and with an easy to make strawberry crunch on the outside. This no-bake dessert is way easier to make than you think and is the perfect dessert to keep in the freezer for those hot summer days.
These vegan strawberry shortcake ice cream bars are an easy recipe, filled with all the nostalgia goodness like you remember and they are filled with good ingredients! Honestly, the most difficult part about this recipe is waiting for them to freeze.
Ingredients
Here is a quick rundown of what you’ll need.
- Dairy free milk + Dairy free cream: I like to use both to get a smooth and creamy ice cream bar.
- Strawberry jam: This gets mixed into the ice cream to make it strawberry flavored. Use your favorite store bought brand or homemade. You can also use fresh strawberries if you prefer.
- Sugar + Vanilla: I like to add this to make it a little sweeter and the vanilla flavor brings out the depth of flavor in strawberries.
- Pinch of Salt: Just a pinch!
- Whipped Topping: A light coating of this gives the crunchy topping something to stick to. See below for substitutions.
- Rice Crispy Cereal + Freeze-Dried Strawberries: This is what makes the yummy crunchy strawberry crumbs for the crumb coating.
Optional ingredient but highly recommended: Dragon Fruit powder! This turns the ice cream a really pretty shade of pink and the flavor compliments the strawberry so well. My favorite company to purchase this from is Unicorn Superfoods.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Step One: Make the Ice Cream
First up, make the strawberry ice cream base. In a measuring cup or a large bowl, whisk together the dairy free milk, dairy free cream, strawberry jam, sugar, and vanilla extract. Add the dragon fruit powder if you are using that as well. Whisk it together until it is smooth, creamy, and a pretty shade of pink!
Tip! If you are using real strawberries, blend the strawberries in a bowl of a food processor or blender until they are more of a strawberry puree. Then, add that to the milk/cream mixture and add a few small bite sized bits of strawberry into the homemade ice cream. Prepare the rest of the recipe as directed.
Pour into your popsicle mold. Fill them up almost all the way, leaving a little bit of room for it to expand while freezing.
Now for the hard part. It’s time to wait overnight for this to chill! If you can’t let it go overnight, depending on how cold your freezer is, it will take about 6 to 8 hours for this to fully set in the freezer.
Step Two: Make the Crumble
Next, make the crumbly topping for the bars. In a small bowl, combine the freeze dried strawberries and the rice cereal (or cookies). Using a rolling pin or potato masher, crush them until they are nice sized crumbs. You don’t want them to be too fine crumbs, more like a cake crunch sized crumble.
To remove the ice cream bars from the mold, place the mold in a baking dish and fill with hot water. This will help release each bar.
Now, take the coco whip and using a spoon or knife, coat each ice cream bar in the whipped cream. Sprinkle the crumble topping on top until they are totally covered.
Place the bars onto a plate lined with parchment paper and place them back in the freezer to fully set for 30 minutes. Serve and enjoy!
How to Store
Freezer: Keep any leftover strawberry shortcake ice cream bars in the freezer in an airtight container for up to 2 weeks.
Summer Dessert Recipes
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!
Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Popsicle mold
Ingredients
- ½ cup soy cream or your favorite plant based creamer
- 1 cup dairy free milk
- ½ cup strawberry jam
- 2 teaspoons vanilla extract
- 2 tablespoons white sugar
- 1 teaspoon dragon fruit powder optional but recommended
- 1 cup freeze dried strawberries
- 1 cup rice crispy cereal
- ⅓ cup dairy free whipped cream
Instructions
- Make the filling. In a blender or large bowl, whisk together the dairy free cream, dairy free milk, strawberry jam, vanilla, white sugar, and dragon fruit powder (if using). Mix well. Carefully pour into the popsicle molds and freeze 8 hours or overnight.
- Mix the crumble topping. In a bowl, crumble together the freeze dried strawberries with rice cereal. You want it to be crumb like.
- Combine and serve! Using a knife or spoon, coat the ice cream bar in some of the dairy free whipped cream. Sprinkle with the strawberry crumb mixture until it is fully coated. Pop back into the freezer on a parchment lined plate and freeze for an additional 30 minutes. Serve and enjoy!
Notes
- How to Store
- Freezer: Keep any leftover strawberry shortcake ice cream bars in the freezer in an airtight container for up to 2 weeks.
Nutrition
More Summer Dessert Recipes
Vegan desserts perfect for summertime! From cool and creamy ice creams to fresh summer pies, there is something for every sweet tooth and every backyard bbq!
