Description
These Strawberry Shortcake Ice Cream Bars are a delightful vegan treat combining creamy oat-based ice cream with a crunchy vegan shortbread crumble infused with strawberry powder. Perfect for a refreshing dessert that merges the classic flavors of strawberry shortcake in a handheld frozen bar form.
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 (for strawberry ice cream layer)
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 and softly whipped. Next, add the sweetened condensed oat milk and whisk for another minute to combine fully. Finally, whisk in the vanilla extract and sea salt to enhance the flavor.
- Separate and Flavor Portions: Pour half of the ice cream mixture into a piping bag and set aside as the vanilla layer. Keep the other half in the bowl and slowly incorporate the freeze-dried strawberry powder, one tablespoon at a time, whisking thoroughly between additions until the powder is evenly mixed, creating a pink strawberry-flavored ice cream. Transfer this mixture to a separate piping bag.
- Fill the Popsicle Molds: Pour the vanilla ice cream mixture into 10 popsicle molds, filling them about halfway. Then, carefully pipe the strawberry ice cream mixture on top of the vanilla layer in each mold. Cover the molds with a plastic lid or parchment paper, then pierce wooden ice cream sticks through the cover into each mold to secure the sticks for handling.
- Freeze the Ice Cream Bars: Place the molds in the freezer and allow the ice cream to set fully for at least 6 hours or overnight for best results.
- Prepare for Crumble Coating: To easily remove the popsicles, run the molds under a hot tap for 10-20 seconds, taking care to avoid water getting into the molds. Place the ice cream bars on a parchment-lined baking sheet and let the outer surface soften slightly so the crumble will adhere better.
- Make the Shortcake Crumble: Add the vegan shortbread cookies to a food processor and pulse until they form a fine crumb. Add in the freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds to mix evenly. Transfer the mixture to a large shallow bowl and stir in the melted vegan butter until the crumble holds together slightly.
- Coat the Ice Cream Bars: Dip each ice cream bar into the crumble mixture, pressing the coating firmly into all sides using the back of a spoon to ensure the crumble sticks well. Place the coated bars back on the lined baking tray.
- Final Freeze Before Serving: Return the shortcake-coated bars to the freezer for about 10 minutes to set the coating before serving them chilled and enjoy the delicious combination of creamy and crunchy textures with vibrant strawberry flavor.
Notes
- Ensure the oat whipping cream is well chilled for better whipping results.
- Freeze-dried strawberry powder can be substituted with freeze-dried pieces for varied texture in the crumble.
- When running the molds under warm water, avoid getting water inside the molds to prevent ice cream dilution or mess.
- The bars should be stored in the freezer and consumed within a week for optimal freshness.
- Use wooden sticks that fit securely into your molds for easy handling of the bars.
