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4 vegan strawberry shortcake ice cream bars on a pink background surrounded by strawberries.

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. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 ice cream bars
Course: Dessert
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Popsicle mold

Method
 

  1. 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.
  2. Mix the crumble topping. In a bowl, crumble together the freeze dried strawberries with rice cereal. You want it to be crumb like.
  3. 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.