These strawberry ice cream bars are vegan, gluten-free, and will bring you back to your favorite childhood ice cream flavor! Recipe by Gal Shua-Haim of Something Nutritious.
Strawberry Shortcake Ice Cream Bars
Yield: 10 Bars
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- Ice pop molds
- ⅓ cup + 1 Tbsp oat flour
- ½ cup rolled oats
- 3 Tbsp softened coconut oil
- 2 Tbsp maple syrup
- 1 tsp vanilla
- Pinch of salt
- 1 cup coconut cream
- ½ cup raw cashews
- 2 tsp vanilla extract
- ⅓ cup liquid sweetener pure maple syrup, agave or honey
- 1 ½ cups fresh California strawberries chopped
- In a medium bowl, stir the crumble ingredients together until well combined. Set aside.
- In a high-speed blender, blend together the coconut cream, cashews, vanilla, and liquid sweetener until smooth.
- Fold in the chopped strawberries directly into the blender.
- Add half of the crumble to the ice pop molds.
- Pour the ice cream mixture into the molds on top of the crumble, until filled halfway.
- Add the rest of the crumble to the molds and top off with the rest of the ice cream mixture.
- Place in the freezer for at least 8 hours.
- Once ready, run your ice pop mold under warm sink water for 1 minute to help remove the ice cream more easily.
- Keep stored in freezer-safe container.
If your blender is getting stuck while blending the ice cream base, add in the non-dairy milk by the tablespoon as needed so it can blend smoothly.
Serving: 1 Ice cream Bar | Calories: 268kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Sodium: 43mg | Fiber: 2g | Sugar: 26g | Vitamin C: 15mg