Strawberry Shortcake Nice Cream Bars

Be ready to be transported to those long, hazy summer days of childhood! Superfood pops are a Jaffe staple all summer long. It’s the easiest way to sneak in some nutrients and Philosophie superfoods by disguising them as a tasty summer treat. 

These vegan, gluten-free strawberry pop taste EXACTLY like the ones at the store but without all added sugar. So easy and sooo delicious for summer nights.

Makes: 6 ice cream bars

Gather This:

FOR THE BARS -

1 14 oz full fat coconut milk

2 tsp vanilla extract 

¼ cup Berry Bee Honey (or sweetener of choice)

1 cup strawberries

1 tbsp Berry Bliss

FOR THE TOPPING (optional) -

½ cup freeze dried strawberries

⅓ cup crushed vegan and gluten-free vanilla sandwich cookies

Do This:

Combine all ice cream bar ingredients into a blender and blend until smooth. Pour the ice cream mixture into popsicle molds, cover and add a popsicle stick into each mold. Then put the popsicles in the freezer for at least 6 hours or overnight.

When you’re ready to add the topping, remove the bars from their molds. Line a pan with parchment paper and add the popsicles to the pan. Let them thaw a little bit so the topping will stick to them.

While they thaw, add the freeze dried strawberries & cookies to a food processor and pulse for just a bit, leave the mixture not perfectly crumbled.

Place the ice cream bars into the coating once thawed, pressing it lightly into the bar. Make sure to get all sides. Repeat for each bar.

You can enjoy them right after you coat them or put them back in the freezer to harden more. ENJOY!!

* recipe inspired by Peyton Pratte @choosing_balance

 

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