These vegan strawberry shortcake ice cream bars are no-churn and use just 7 ingredients. The perfect dairy-free alternative to a store-bought summer favorite!
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.
Shortcake Crumble
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.
Notes
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.