Strawberry Shortcake Ice Cream Bars (Vegan + GF)

Have a taste of nostalgia with these Strawberry Shortcake Ice Cream Bars. They're creamy, crumbly, tart and deliciously sweet!

Crumb Topping:
1/2 cup freeze-dried strawberries , more if preferred
3/4 cup GF vanilla cookie crumbs (about 24 1-inch cookies)(any vegan vanilla cookies will work)
1 tablespoon vegan butter , melted
Ice Cream:
1 14 oz can full-fat coconut milk
1/3 cup pure maple syrup , more to taste (sub agave)
1 tablespoon vanilla extract
1/8 teaspoon Himalayan salt (or preferred salt)

Crumb Topping:
In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs (make about 3/4 cup of crumbs). Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs. 
Now add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder (some powder is ok). Pour into vanilla crumbs and mix together. Set aside. 

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