STRAWBERRY SHORTCAKE ICE CREAM BARS

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

Who doesn't love ice cream? Especially, when it comes from a musical truck driving around the neighborhood. Yep, those were the days… I remember like yesterday, the panic and excitement I would feel when I heard the ice cream man coming. I would quickly run to my piggy bank, and dump my change out and charge out the door. There were moments when I had to chase that sweet-filled vehicle down the road, and I had no shame. The ice cream man carried an array of cold treats and made many kids indecisive on what to choose. Not me though…I knew exactly what I wanted, and I would order the Strawberry Shortcake Ice Cream Bars… Every. Single. Time. 

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

Ingredients

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)

Instructions

Crumb Topping:

1. 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. 
2. 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. 
3. Ice Cream:
4. In a blender, add coconut milk, maple syrup, vanilla and salt. Blend on medium until smooth. Taste for sweetness and add more if needed. Pour into molds and freeze for 6-8 hours. 
5. Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate (one that will fit in the freezer). Let bars thaw for 2-3 minutes, so the crumbs will stick.
6. Place thawed bar into the crumbs. Using a spoon or hands, cover ice cream with crumbs, pressing gently all around. If it's not sticking, let it thaw for 1-2 minutes more. Place back on wax paper and repeat step until bars are finished. Place back in freezer
7.  for 15 minutes. Enjoy! 

Source:veganhuggs.com

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