Description
These Vegan Strawberry Ice Cream Bars are a refreshing and healthy treat made with fresh strawberries, full-fat coconut milk, and natural sweeteners. Blended to creamy perfection and frozen into bars, they offer a luscious, dairy-free alternative perfect for hot days or anytime you crave a fruity dessert.
Ingredients
Scale
Ice Cream Bars:
- 130 g fresh strawberries
- 30 g freeze-dried strawberry pieces or powder (optional)
- 250 g chilled canned full-fat coconut milk
- 60 ml pure maple syrup (or agave syrup)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (solid)
Instructions
- Prepare Strawberries: Wash the strawberries thoroughly, remove the stems, and cut them into quarters. Place your ice cream molds on a tray that fits inside your freezer to keep them stable when filling.
- Blend Ingredients: Add the fresh strawberries, optional freeze-dried strawberry pieces or powder, chilled canned full-fat coconut milk, pure maple syrup, vanilla extract, and solid coconut oil into a high-speed blender or food processor. Blend everything until the mixture is smooth and creamy.
- Fill Molds: Transfer the blended mixture into a piping bag for neater filling, or use a spoon if necessary, though this could be messier. Pipe or spoon the mixture evenly into the ice cream molds. Insert a wooden lolly stick into each mold.
- Freeze: Place the filled molds into the freezer for 4 to 6 hours or until the ice cream bars are completely set and firm.
- Unmold and Garnish: Carefully remove the ice cream bars from the silicone molds once frozen solid. Garnish with extra freeze-dried strawberry pieces for added texture and flavor if desired.
- Storage: Store the vegan strawberry ice cream bars in an airtight container in the freezer. To prevent them from sticking together, layer the bars between sheets of parchment paper.
Notes
- Use chilled full-fat coconut milk for a creamier texture and better consistency in the ice cream bars.
- Freeze-dried strawberry pieces or powder are optional but add an extra intense strawberry flavor and a bit of texture.
- If you don’t have a piping bag, a spoon works, but expect a messier filling process.
- Keep the molds stable in the freezer by placing them on a flat tray to avoid spills.
- For a firmer bar, freeze for the full 6 hours or overnight.
