Strawberry Shortcake Ice Cream Bars

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

Strawberry Shortcake Ice Cream Bars

Prep Time: 20 minutes
Freeze Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 10 Bars
Calories: 268kcal

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  • Ice pop molds



  • cup + 1 Tbsp oat flour
  • ½ cup rolled oats
  • 3 Tbsp softened coconut oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • Pinch of salt

Ice Cream:

  • 1 cup coconut cream
  • ½ cup raw cashews
  • 2 tsp vanilla extract
  • 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
3.08 from 26 votes (26 ratings without comment)

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