These vegan strawberry shortcake ice cream bars taste like nostalgia. They are reminiscent of Good Humor strawberry popsicles, or if you're Irish, you'll remember them as "Brunch" ice creams!
Made using just 7 ingredients, they are based on oat cream and vegan condensed milk and made without dairy or coconut milk. These ingredients create a super creamy vegan no-churn ice cream.
This recipe is a paid collaboration with Natures Charm, all views are my own
📖 Recipe Overview
- Made with just 7 ingredients.
- Tastes like a CopyCat Good Humor ice cream bar (or Brunch ice cream if you're based in Ireland!)
- Light, super creamy, and bursting with strawberry flavor.
- Completely eggless, dairy-free, and nut-free.
🍓 Ingredients Needed
The creamy base for these strawberry shortcake popsicles consists of oat whipping cream and sweetened condensed oat milk from Nature's Charm. Generally, vegan condensed milk makes an incredible sweetener for vegan ice cream recipes as it does not freeze solid. This results in an ice cream that has a softer bite without ice crystals!
I find vegan shortbread cookies work best for the coating. The ones pictured above are from a European brand "veganz". You can, however, use pretty much any vegan-friendly golden cookies. You can also use homemade cookies (minus the jam!).
Freeze-dried strawberries or strawberry powder are the main flavor and color for the ice cream and crunchy coating. If you're able to find strawberry powder, you can use it as is. You can also grind freeze-dried berry pieces down in a food processor to form a powder.
🥣 How To Make Strawberry Shortcake Ice Cream Bars
Vanilla and Strawberry Ice Cream
(1) First, whisk the oat cream in a large mixing bowl until light and fluffy for a few minutes. Then add in the vegan condensed milk and whisk to combine. Next, add the sea salt and vanilla and whisk to combine.
Separate the mixture into 2 parts, one will be left vanilla flavored and the other strawberry.
(2) Slowly add the strawberry powder to half of the ice cream mixture in one tablespoon increments and whisk to combine each one. Transfer the ice cream into 2 separate piping bags.
(3) Pipe the vanilla mixture into the popsicle molds first, filling them up halfway. Next pipe the strawberry mixture down into the vanilla so that it sinks into the center of the ice cream pops
(4) Cover the molds with a lid or some parchment paper. Insert wooden ice cream sticks into each lolly and freeze for 6 hours.
Strawberry Shortcake Crumble
Before making the crumble coating, remove the popsicles from the ice cream molds and set them on a tray lined with parchment paper. You want the outer layer of ice cream to soften slightly so that it takes on the crumb coating.
(5) Add the vegan shortbread cookies to a food processor and pulse to a crumb consistency.
(6) Add the strawberry powder and pulse again to combine. Then stir in the melted vegan butter.
(7) Dip the ice cream bars into the crumble mixture. I find this step easiest using a spoon, as you can press the coating in to make sure it sticks!
(8) Lastly, place the strawberry shortcake ice cream bars on a tray lined with parchment and freeze for at least 10 minutes before serving.
Store-bought ice creams contain dairy and whey and a whole lot of other additives such as colorings and flavorings. These homemade strawberry shortcake popsicles are made using more natural ingredients, and more importantly, they're completely vegan!
Absolutely. Simply add the cookies to a sealed ziplock bag and bash them using a rolling pin. Transfer the cookie crumbs to a large bowl and whisk in the strawberry powder, then stir in the melted vegan butter.
You can also grind the crumble ingredients using a pestle and mortar.
Store them in an airtight container and separate each ice cream bar with a sheet of parchment to make sure they don't stick to one another.
They will last for up to 3 months when stored properly. Note that the crunchy crumble coating is best within the first 2-3 days as after this it will begin to soften.
🍦 More Vegan Ice Cream
- 20 g (¼ cup) freeze-dried strawberry powder, or freeze-dried strawberry pieces
- 110 g (3.88 oz) vegan shortbread cookies
- 30 g vegan butter, melted
- Add the oat whipping cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed oat milk and whisk for another minute to combine. Whisk in the vanilla and salt.
- Pour half of the ice cream mixture into a piping bag and set aside. Keep the other half in the mixing bowl and slowly add the strawberry powder, one tablespoon at a time, whisking in between each one to incorporate the powder into the ice cream. Once all of the strawberry powder has been mixed in, pour it into a separate piping bag.
- Pour the vanilla ice cream mixture into 10 popsicle molds, filling them up halfway. Pipe the strawberry ice cream into the molds on top of the vanilla layer. Cover with a plastic lid or sheet of parchment and pierce wooden ice cream sticks through the cover into each individual ice cream.
- Place in the freezer to set completely for 6 hours or overnight.
- To easily remove the popsicles from their molds run them under a hot tap for 10-20 seconds (without allowing water to enter into the popsicle mold itself). Place the ice cream bars on a baking sheet lined with parchment paper and allow the outer layer of ice cream to become slightly soft so that the crumble coating sticks to it better.
- Add the vegan shortbread cookies to a food processor and pulse to a fine crumb. Add in the freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds. Lastly, stir in the melted vegan butter and transfer the crumble mixture to a large shallow bowl.
- Dip the ice cream bars into the crumble and press the coating into each side using the back of a spoon. Place the ice cream bars back into the freezer on a lined baking tray for 10 minutes before serving.
- If you can't find vegan shortbread cookies in the store, swap them for other cookies like golden Oreos, digestive biscuits, or even graham crackers.
- You can simplify the recipe further by keeping the ice cream center to just one flavor, either vanilla or strawberry.
- For extra crunch, you can dip the frozen ice cream bars in some melted vegan white chocolate before coating them in the shortcake crumbs.
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