Imagine biting into a dreamy, creamy treat that perfectly captures the essence of summer with every lick — that is exactly what this Vegan Strawberry Shortcake Ice Cream Bars Recipe delivers. Combining luscious oat-based ice cream swirled with vibrant freeze-dried strawberry powder and a delicate, buttery vegan shortbread crumble, these bars bring the nostalgic flavors of strawberry shortcake to life in an icy, portable form. Whether you’re craving a refreshing dessert on a warm day or a charming vegan dessert to impress your friends, these ice cream bars are your new go-to delight.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building its irresistible flavors and textures. Using simple plant-based staples, the combination yields ice cream bars that are creamy, fruity, and satisfyingly crumbly.
- 400 ml oat whipping cream (chilled): Provides the creamy, luscious texture essential for rich vegan ice cream.
- 320 g sweetened condensed oat milk: Adds natural sweetness and enhances the creamy mouthfeel without dairy.
- 1 tablespoon vanilla extract: Infuses warm, fragrant undertones that balance the fruitiness.
- ¼ teaspoon sea salt: Elevates all the flavors while cutting through the sweetness.
- 20 g freeze-dried strawberry powder: Packs a punch of fresh, tangy strawberry flavor with vibrant color.
- 20 g freeze-dried strawberry powder or pieces: Gives the crumble a real burst of berry goodness and a bit of crunch.
- 110 g vegan shortbread cookies: The base for the crumble coating, adding buttery richness and crunch.
- 30 g vegan butter (melted): Binds the crumble together and brings in a tender, melt-in-mouth quality.
How to Make Vegan Strawberry Shortcake Ice Cream Bars Recipe
Step 1: Whip the Ice Cream Base
Start by whipping the chilled oat whipping cream with an electric whisk until it becomes creamy and fluffy, about a couple of minutes. This step creates the airy texture crucial for delightfully smooth ice cream bars.
Step 2: Combine Sweetened Condensed Milk, Vanilla, and Salt
Once the oat cream feels fluffy, add the sweetened condensed oat milk and continue whisking for another minute to fully incorporate it. Next, mix in the vanilla extract and sea salt, which will bring depth and a perfect flavor balance to your ice cream base.
Step 3: Divide and Flavor the Ice Cream Mixture
Pour half of the vanilla ice cream mixture into a piping bag and set it aside for easy layering later. Slowly add freeze-dried strawberry powder, one tablespoon at a time, into the remaining mixture, whisking thoroughly after each addition. This method ensures a smooth incorporation of flavor and color, creating a beautifully pink strawberry swirl. Pour this strawberry mixture into a second piping bag.
Step 4: Layer the Ice Cream in Molds
Fill your popsicle molds halfway with the vanilla mixture. Then, carefully pipe the strawberry-flavored ice cream right on top to create the classic two-toned look. Cover the molds with a plastic lid or parchment, and pierce wooden sticks through the cover so they sit perfectly at the center of each bar.
Step 5: Freeze Until Firm
Place your filled molds in the freezer for 6 hours or ideally overnight. This waiting period lets the flavors meld and the ice cream set to a perfect, scoopable firmness.
Step 6: Prepare for Coating
To remove the ice cream bars smoothly from their molds, briefly run the molds under warm water for about 10-20 seconds—be careful not to let water seep inside. Transfer the bars onto a parchment-lined baking tray and let them soften slightly at the edges. This delicate softening allows the crumble to stick beautifully later on.
Step 7: Make the Shortcake Crumble Coating
Place the vegan shortbread cookies in a food processor and pulse them into fine crumbs. Add the freeze-dried strawberry powder or pieces and pulse again just long enough to mix them in evenly. Gently fold in melted vegan butter until the mixture holds together lightly—this crumble will add a lovely crunch and strawberry punch.
Step 8: Coat and Freeze the Bars
Dip each ice cream bar into the shortcake crumble, pressing the coating with the back of a spoon to adhere well to all sides. Place the coated bars back on your baking tray and freeze for an additional 10 minutes to set the coating firmly before serving.
How to Serve Vegan Strawberry Shortcake Ice Cream Bars Recipe
Garnishes
Enhance your ice cream bars by sprinkling crushed freeze-dried strawberries or a dusting of powdered sugar when serving. Fresh mint leaves also add a refreshing burst of aroma and color that pairs wonderfully with strawberry flavors.
Side Dishes
Pair these bars with a light fruit salad or a drizzle of vegan chocolate sauce. A chilled berry compote or even a scoop of vegan coconut whipped cream complements these bars and elevates the strawberry shortcake experience.
Creative Ways to Present
For a charming touch, serve these bars on rustic wooden boards or pastel-colored plates accented with edible flowers. Pop them into cups with a paper straw for a fun party presentation. You could even crumble a bar over vegan yogurt for a quick, sweet parfait twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover bars, keep them tightly wrapped in parchment paper or stored in an airtight container to prevent ice crystals from forming. This way, the bars will stay delicious and fresh when you’re ready to enjoy them again.
Freezing
These ice cream bars freeze exceptionally well. Store them in the freezer for up to a week, making sure they are fully covered to avoid absorbing other fridge odors. When frozen properly, the texture and flavors remain just as vibrant as when first made.
Reheating
Since this is a frozen treat, reheating is not an option, but allowing the bars to thaw at room temperature for a couple of minutes makes them perfectly soft and creamy for easy biting and full flavor enjoyment.
FAQs
Can I use a different plant-based cream instead of oat whipping cream?
Yes! While oat whipping cream gives a smooth and creamy consistency here, you can substitute with coconut cream or soy cream. Just ensure it is a stable, high-fat cream made for whipping to achieve similar results.
Is it necessary to use sweetened condensed oat milk?
The sweetened condensed oat milk is key for the right sweetness and texture without adding extra sugar. If you can’t find it, you may make a homemade version or carefully add a sweetener like maple syrup, but balance the liquid accordingly.
Can I make the strawberry ice cream bars without a popsicle mold?
While popsicle molds are ideal for this recipe, you could use small silicone muffin molds or even a small loaf pan, then slice once frozen. Just be sure to insert sticks or spoons before freezing to maintain the bar shape.
How do freeze-dried strawberries differ from fresh in this recipe?
Freeze-dried strawberries provide concentrated flavor and vibrant color without adding moisture that would affect ice cream texture, making them perfect for both the ice cream base and crumble topping.
Can these bars be made nut-free?
Absolutely! This recipe is already nut-free as it uses oat-based products and vegan butter made without nuts. Just confirm your shortbread cookies and other ingredients do not contain nuts or nut cross-contamination if allergies are a concern.
Final Thoughts
If you’re looking for a refreshing, delicious dessert that celebrates strawberry season and embraces plant-based goodness, this Vegan Strawberry Shortcake Ice Cream Bars Recipe is an absolute must-try. It’s easy to make, wonderfully creamy, and perfectly portable for summer fun. I’m excited for you to enjoy these bars as much as I do—they’re truly a vibrant, loving tribute to a classic favorite reinvented for everyone to savor.
Print
Vegan Strawberry Shortcake Ice Cream Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 10 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
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
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.
