Strawberry Shortcake Ice Cream Bars (Vegan + GF)

Have a taste of nostalgia with these Strawberry Shortcake Ice Cream Bars. They're creamy, crumbly, tart and deliciously sweet!



Ingredients
Crumb Topping:
1/2 cup freeze-dried strawberries , more if preferred
3/4 cup GF vanilla cookie crumbs (about 24 1-inch cookies)(any vegan vanilla cookies will work)
1 tablespoon vegan butter , melted
Ice Cream:
1 14 oz can full-fat coconut milk
1/3 cup pure maple syrup , more to taste (sub agave)
1 tablespoon vanilla extract
1/8 teaspoon Himalayan salt (or preferred salt)

Instructions
Crumb Topping:
In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs (make about 3/4 cup of crumbs). Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs. 
Now add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder (some powder is ok). Pour into vanilla crumbs and mix together. Set aside. 


next full instruction : www.veganhuggs.com

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