Vegan & Gluten Free Strawberry Shortcake Ice Cream Bars

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- up to 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.

Once the bars are a little thawed, it’s time to coat them!

Place the ice cream bars into the coating, 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.

You can also store these in an airtight container in the freezer!