Description
Delight in these refreshing Vegan Strawberry Shortcake Ice Cream Bars featuring creamy oat-based ice cream with swirls of strawberry flavor, coated in a crunchy vegan shortbread and freeze-dried strawberry crumble. Perfect for a dairy-free, plant-based treat that’s both indulgent and easy to prepare.
Ingredients
Scale
Ice Cream
- 400 ml oat whipping cream (chilled)
- 320 g sweetened condensed oat milk
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 20 g freeze-dried strawberry powder
Shortcake Crumble
- 110 g vegan shortbread cookies
- 20 g freeze-dried strawberry powder (or freeze-dried strawberry pieces)
- 30 g vegan butter (melted)
Instructions
- Prepare the Ice Cream Base: Add the oat whipping cream to a large bowl and use an electric whisk to mix for a couple of minutes until creamy. Then, add the sweetened condensed oat milk and continue whisking for another minute to combine. Stir in the vanilla extract and sea salt thoroughly.
- Create Strawberry and Vanilla Ice Cream Mixtures: Pour half of the ice cream mixture into a piping bag and set it aside as the vanilla ice cream. Into the remaining half in the bowl, slowly whisk in the strawberry powder one tablespoon at a time, ensuring even incorporation. Transfer this strawberry-flavored mixture into a separate piping bag.
- Fill Molds with Layers: Pour the vanilla ice cream mixture into 10 popsicle molds, filling each halfway. Pipe the strawberry ice cream on top of the vanilla layers in the molds. Cover the molds with a plastic lid or parchment sheet and insert wooden ice cream sticks through the cover into each mold.
- Freeze the Ice Cream: Place the molds in the freezer for at least 6 hours or overnight to set completely.
- Loosen the Ice Cream Bars: To remove the bars easily, run the molds under warm water for 10-20 seconds, taking care not to let water enter the molds. Place the bars on a parchment-lined baking sheet and allow the outer layer to soften slightly to help the coating adhere.
- Prepare Shortcake Crumble Coating: Pulse the vegan shortbread cookies in a food processor until fine crumbs form. Add freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds. Stir in the melted vegan butter until the mixture is evenly combined and transfer to a large shallow bowl.
- Coat the Ice Cream Bars: Dip each ice cream bar into the crumble mixture, pressing the coating into all sides using the back of a spoon to adhere well.
- Final Freeze: Place the coated ice cream bars back onto the lined baking sheet and freeze for an additional 10 minutes before serving.
Notes
- Ensure the oat whipping cream is well chilled for best whipping results.
- Freeze the bars overnight if possible for optimal firmness.
- When removing bars from molds, avoid letting water seep inside to prevent melting.
- Use vegan certified products to maintain vegan integrity.
- The crumble can be made in advance and stored airtight.
