Description
These Strawberry Shortcake Ice Cream Bars are a delightful vegan treat combining creamy oat-based ice cream layered with natural strawberry flavor and coated in a crunchy vegan shortbread crumble. Perfect for a refreshing summer dessert, they are easy to make, egg-free, dairy-free, and bursting with strawberry goodness.
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 chilled oat whipping cream to a large bowl and mix with an electric whisk for a couple of minutes until it becomes creamy. Incorporate the sweetened condensed oat milk and whisk for an additional minute to combine thoroughly. Next, whisk in the vanilla extract and sea salt to flavor the mixture.
- Create vanilla and strawberry layers: Pour half of the ice cream mixture into a separate piping bag and set aside for the vanilla layer. To the remaining mixture in the bowl, gradually add 20 g of freeze-dried strawberry powder one tablespoon at a time, whisking well after each addition until the powder is fully integrated. Transfer this strawberry ice cream mixture into another piping bag.
- Fill popsicle molds: Fill 10 popsicle molds halfway with the vanilla ice cream mixture. Then pipe the strawberry ice cream on top of each vanilla layer, filling the molds completely. Cover molds with a plastic lid or parchment and pierce wooden sticks through the cover into each ice cream.
- Freeze until solid: Place the molds in the freezer to set completely for at least 6 hours or overnight for best results.
- Remove and soften outer layer: To unmold, run the popsicle molds briefly under hot tap water for 10-20 seconds, being careful not to let water enter the molds. Place the ice cream bars on a parchment-lined baking sheet and let the outer layer soften slightly so the crumble will adhere better.
- Make the shortcake crumble: In a food processor, pulse the vegan shortbread cookies into fine crumbs. Add the freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds. Transfer the crumbs to a bowl and stir in the melted vegan butter until well combined, forming a crumble mixture.
- Coat the ice cream bars: Dip each ice cream bar into the crumble mixture, pressing the coating firmly onto all sides using the back of a spoon to ensure it sticks well.
- Final freeze before serving: Place the coated ice cream bars back on the lined baking tray and freeze for an additional 10 minutes to set the crumble coating before serving.
Notes
- Ensure the oat whipping cream is well chilled to achieve a creamy texture when whisking.
- Using freeze-dried strawberry powder provides intense natural strawberry flavor without added moisture.
- If freeze-dried strawberry powder is unavailable, finely chopped freeze-dried strawberry pieces can be used as an alternative for the crumble.
- For easy removal from molds, do not submerge them in water; brief warming under running hot water is sufficient.
- The vegan shortbread cookies can be substituted with any vegan butter cookies if desired.
- Cover molds properly during freezing to avoid ice crystals forming on the bars.
- You can store the finished bars in an airtight container in the freezer for up to 1 week.
