Strawberry Shortcake Ice Cream Bars

Ingredients

• 2 cup Fresh strawberries (hulled and sliced)
• 1 cup Oat milk (full-fat creamy oat milk recommended)
• 0.33 cup Honey (or maple syrup for vegan option)
• 1 tsp Vanilla extract
• 1 cup Freeze dried strawberries (crushed into crumbs)
• 0.5 cup Vanilla cookies (crushed into crumbs; homemade or store-bought)

Steps

1. 1

   Place the fresh strawberries, oat milk, honey, and vanilla extract into a high-speed blender. Blend until the mixture is completely smooth and well combined.

2. 2

   Pour the strawberry mixture into silicone popsicle molds, leaving a small amount of space at the top for expansion. Insert popsicle sticks into each mold.

3. 3

   Place the molds in the freezer and chill until completely solid, at least 4 to 6 hours or preferably overnight.

4. 4

   Prepare the crunchy coating by combining the crushed freeze-dried strawberries and crushed vanilla cookies in a shallow dish or plate. Mix them together until evenly distributed.

5. 5

   Remove the frozen ice cream bars from the silicone molds. If they are difficult to release, run the back of the mold under warm water for a few seconds.

6. 6

   Immediately press each side of the frozen bars into the strawberry-cookie crumb mixture until they are thoroughly coated. Serve immediately or return to the freezer on a parchment-lined tray.

Notes

If you don't have silicone molds, small paper cups with a stick inserted partway through freezing can work in a pinch. For the best texture, ensure the oat milk is a 'creamy' or 'extra creamy' variety to mimic the fat content of traditional dairy ice cream.

Nutrition per serving

• dessert
• ice cream
• strawberry
• vegetarian
• frozen treat
• summer
• plant-based