if you’re going to make anything this week, make sure it’s Vegan Strawberry Shortcake Ice Cream Bars! the bars are a summer treat dream come true!
you know those strawberry shortcake ice cream pops, well, these are better.
yes, i said it and i have no regrets because there’s truly nothing tastier than my Vegan Strawberry Shortcake Ice Cream Bars.
nothing and i mean nothing is wrong with store bought ice cream bars, in fact, i LOVE them!
however, it’s so nice to make your own sometimes because you can tailor the ice cream bars to whichever way you prefer.
from the texture to the flavors and ingredients, it’s super cool to customize and say ya made something!
Vegan Strawberry Shortcake Ice Cream Bars are totally gluten free as long as you use a gluten free vanilla ice cream and gf oat flour.
the base is made with oat flour and almond flour, so you know the texture is going to be out of this world.
my biggest tip with this recipe, is that once the strawberry dough and ice cream sets, flip it over so that the neat side aka bottom is the top layer.
this is solely for presentation purposes, so no worries if you don’t care.
the top layer is harder to press down evenly and smooth out unless the ice cream is SUPER firm, aka very frozen.
if yours is, then this might not even be an issue but mine became ever so slightly runny because i didn’t wait long enough, lol.
as far as vegan ice cream goes, you can use any under the sun for Vegan Strawberry Shortcake Ice Cream Bars!
the options are endless these days and that is a beautiful thing. i went with a store-bought vanilla bean that’s made with cashew milk.
when you lay out the ice cream on top of the first layer of cookie dough, it’s best that you let it thaw a bit so that it spreads more easily.
this can get messy though if the ice cream melts too much, so it’s important to keep an eye on the ice cream when it’s thawing on the counter. you want the ice cream to be frozen still but malleable.
if the ice cream has melted too much, it will just create really messy bars and run all over the sides.
they don’t have to be perfect by any means, mine certainly aren’t but these are just tips that help!
here’s everything you need to make Vegan and Gluten-Free Cookie Dough Ice Cream Bars
gluten free oat flour
creamy nut butter or sunbutter
dairy free milk
freeze dried strawberries
store-bought vegan vanilla ice cream
that’s it! such a simple recipe that produces the most scrumptious treat for the hot summer months!
if you love my Vegan Strawberry Shortcake Ice Cream Bars, then check out these other recipes from the blog!
Vegan Cookie Dough Protein Fudge
Cinnamon Roll White Chocolate Protein Bites
Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge
Date Sweetened Raw Vegan Cheesecake
Vegan No Bake Sugar Cookie Bars
No Bake Vegan Millionaire Shortbread Pie
Copycat Chewy Bars (Vegan + GF)
Easy No Bake Chocolate Peanut Butter Pie
are you going to make my Vegan Strawberry Shortcake Ice Cream Bars?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Strawberry Shortcake Ice Cream BarsCourse: Bars, Desserts
1 and 1/2 cups almond flour
1 cup + 3 tbsp oat flour
1/3 cup maple syrup
1/3 cup creamy/runny sunbutter or nut butter
1/4 cup dairy free milk
1 tsp vanilla extract
.8 ounces freeze dried strawberries
- 16 ounces dairy free vanilla ice cream
- add all but the ice cream and freeze dried strawberries to a food processor. blend until a thick dough forms.
- then, add in the freeze dried strawberries and pulse until they’re mixed completely and broken up into small pieces.
- add half of the mixture to a parchment lined bread loaf tray and even out.
- place in the freezer for about 30 minutes, then remove, and add a thick layer of ice cream. see notes in text for what kind of texture the ice cream should be.
- place back in the freezer for 4 hours and then remove and add the remaining cookie dough. place back in the freezer for an hour. to achieve the smooth texture on the top, flip over the cookie dough before cutting into bars. store in the freezer in an airtight container and enjoy!