Description
Delight in these refreshing Strawberry Shortcake Ice Cream Bars, a vibrant vegan treat combining creamy oat-based ice cream with a crunchy shortbread and strawberry crumble coating. Perfectly layered with vanilla and strawberry-flavored ice creams, these bars offer a sweet and fruity dessert experience that’s both dairy-free and easy to make at home.
Ingredients
Scale
Ice Cream Mixture
- 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 (for strawberry ice cream)
- 20 g freeze-dried strawberry powder or freeze-dried strawberry pieces (for crumble)
Shortcake Crumble
- 110 g vegan shortbread cookies
- 30 g vegan butter (melted)
Instructions
- Prepare the Ice Cream Base: Add the chilled oat whipping cream to a large bowl and whisk with an electric mixer until creamy, about 2 minutes. Then, add the sweetened condensed oat milk and whisk for an additional minute to combine thoroughly. Whisk in the vanilla extract and sea salt to enhance the flavors.
- Divide and Flavor Ice Cream: Pour half the ice cream mixture into a piping bag and set aside for the vanilla layer. Gradually add the strawberry powder, one tablespoon at a time, into the remaining half of the mixture, whisking well after each addition to evenly incorporate the flavor and color. Once fully mixed, transfer this strawberry ice cream into a separate piping bag.
- Layer the Ice Cream in Molds: Pour the vanilla ice cream into 10 popsicle molds, filling each halfway. Pipe the strawberry ice cream evenly on top of the vanilla layer. Cover the molds with plastic lids or parchment paper, then insert wooden ice cream sticks through the cover into each mold.
- Freeze the Ice Cream Bars: Place the molds in the freezer and allow the ice cream to set completely for at least 6 hours or preferably overnight to ensure solid texture.
- Prepare for Demolding: To release the ice cream bars from the molds easily, run them under a hot tap for 10-20 seconds, being careful to avoid water entering the molds. Place the ice cream bars on a baking sheet lined with parchment paper and let them soften slightly so the crumble coating will adhere better.
- Make the Shortcake Crumble: Pulse the vegan shortbread cookies in a food processor until finely crumbed. Add the freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds. Stir the melted vegan butter into the crumble mixture until well combined.
- Coat the Ice Cream Bars: Dip each ice cream bar into the crumble mixture, pressing the coating firmly onto all sides with the back of a spoon. This creates the delightful shortcake crust. Place the coated bars back onto the lined baking tray and freeze for an additional 10 minutes to set the coating before serving.
Notes
- Ensure the oat whipping cream is well chilled for optimal whipping results.
- Use piping bags for clean layering between vanilla and strawberry ice creams to achieve distinct layers.
- Freeze the bars overnight if possible for the best texture and ease of handling.
- If you cannot find vegan shortbread cookies, substitute with any vegan-friendly buttery biscuit.
- When running ice cream molds under hot water to release, avoid submerging the top where the sticks are inserted to prevent water contamination.
- Freeze-dried strawberry powder enhances flavor without adding moisture; if unavailable, finely crushed freeze-dried strawberry pieces work as well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
