Strawberry Shortcake Ice Cream Bars

With these Strawberry Shortcake Ice Cream Bars, relive your childhood. They have a beautifully creamy, crumbly, tangy, and sweet texture. Now is the time to give them a try if you haven’t before. You will benefit far more from my homemade version than the original. The only drawback is that I can’t deliver it to your house while riding in a hip musical truck.

Ingredients

For the Strawberry Swirl

• 1 cup strawberries, hulled and chopped
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon water

For the Ice Cream Base

• 2 cups coconut cream (or full-fat coconut milk)
• 1/2 cup cashews, soaked and drained
• 1/3 cup maple syrup (adjust to taste)
• 1 teaspoon vanilla extract

For the Shortcake Layer

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• A pinch of salt

Instructions

Prepare the Strawberry Swirl

1. In a saucepan, combine the chopped strawberries, sugar, and water.
2. Cook over medium heat until the strawberries break down and the mixture thickens into a syrup. Let it cool.

Prepare the Ice Cream Base

1. In a high-speed blender, combine the coconut cream, soaked cashews, maple syrup, and vanilla extract.
2. Blend until the mixture is smooth and creamy. Taste and adjust sweetness if needed.

Prepare the Shortcake Layer

In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until a dough forms.

Assemble the Ice Cream Bars

1. Line a square or rectangular baking pan with parchment paper, leaving some overhang for easy removal.
2. Press the shortcake mixture into the bottom of the pan to form an even layer.
3. Spread a layer of the ice cream base over the shortcake layer.
4. Drop spoonfuls of the strawberry swirl over the ice cream layer.
5. Use a toothpick or a knife to gently swirl the strawberry into the ice cream.
6. Freeze the bars for at least 4-6 hours, or until they are firm.

Slice and Serve

1. Once frozen, use the parchment paper overhang to lift the entire block out of the pan.
2. Place it on a cutting board and slice into bars.
3. Serve immediately, and enjoy your strawberry shortcake ice cream bars!

Nutrition Facts

• Calories: 1500 kcal
• Carbohydrates: 110g
• Fiber: 13g
• Sugar: 68g
• Protein: 15g
• Fat: 115g
• Saturated Fat: 77g
• Sodium: 80mg