Description
Delight in these creamy and refreshing Vegan Strawberry Ice Cream Bars made from fresh strawberries, coconut milk, and natural sweeteners. Perfectly sweetened with pure maple syrup and infused with vanilla, these dairy-free ice cream bars offer a luscious treat that’s both healthy and easy to make at home. Freeze them until firm for a perfect summer snack or dessert that everyone will love.
Ingredients
Scale
Ice Cream Bars
- 130 g fresh strawberries, washed and quartered
- 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 solid coconut oil
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 easily into your freezer to keep them stable during filling.
- Blend Ingredients: Add the quartered 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 until the mixture becomes smooth and creamy, ensuring a uniform texture for your ice cream bars.
- Fill Molds: Transfer the blended mixture into a piping bag for easier handling, then pipe it into the prepared ice cream molds. If you don’t have a piping bag, you can carefully spoon the mixture into the molds, though it may be messier. Insert a wooden lolly stick into each filled mold.
- Freeze: Place the tray with filled molds into the freezer and allow the ice cream bars to freeze solid for 4-6 hours or until completely set and firm to the touch.
- Unmold and Garnish: Once frozen, gently remove the ice cream bars from the silicone molds. Optionally, garnish the bars with a sprinkle of additional freeze-dried strawberry pieces for an extra pop of flavor and texture.
- Storage: Store leftover ice cream bars in an airtight container in the freezer. To prevent the bars from sticking together, layer them between sheets of parchment paper for easy separation.
Notes
- Chilled full-fat coconut milk is crucial for the creamy texture; be sure to chill the can beforehand and use the solid coconut cream layer.
- Freeze-dried strawberry pieces or powder are optional but add an intensified strawberry flavor and a slight texture contrast.
- You can substitute maple syrup with agave syrup or another natural liquid sweetener according to taste preferences.
- For best results, use silicone molds designed for ice cream bars as they facilitate easier removal once frozen.
- Storing the ice cream bars properly will help maintain their texture; avoid freezer burn by using an airtight container.
