Keep you and your Lil' ones refreshed this summer with Strawberry Shortcake Ice Cream Bars made with Strawberry Beet Lil' Puffs. A healthy treat you can feel good about giving them!
Yield: 8 Ice Cream Bars
Time: > 10 minute prep time, 6 hour-overnight freeze time
Ice Cream Bars:
- 1 14 oz can full fat coconut milk
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 5 large strawberries
- 1/2 cup LesserEvil Strawberry Beet Lil’ Puffs
- 1/2 cup freeze dried strawberries
- 1/2 cup vanilla gluten free crunchy cookies
- In a blender, combine all ice cream bar ingredients and blend until smooth.
- Pour the mixture into popsicle molds, cover and secure a popsicle stick into each mold.
- Place the molds into the freezer for 6 hours or overnight, ensuring the ice cream bars are fully frozen.
- Once ready to coat the bars, remove the popsicle molds from the freezer and add crunchy gluten free cookies to a food processor and pulse until small pieces are formed.
- Then, add in the freeze dried strawberries and the LesserEvil Strawberry Beet Lil’ Puffs and pulse slightly, ensuring little pieces remain. You don’t want the full coating to be too powdery.
- To remove the ice cream bars, run the molds under hot water, ensuring no water gets on the ice cream bars.
- Remove the ice cream bars and place them on a parchment lined baking sheet, allowing them to thaw slightly.
- Before coating each bar, you’ll want the exterior to be thawed and slightly melty, not icy, so that the coating will stick. If needed, you can use a wash rag with warm water and break up the ice on the exterior of the ice cream bar.
- Place the coating in a shallow bowl, and one by one, place the ice cream bars into the coating, pressing gently and ensuring to cover all sides.
- Once covered, return the ice cream bars to the baking sheet and place them back in the freezer for about 15 minutes to set.
Enjoy immediately after removing from the freezer! They can also be stored in the freezer in a glass container with a sealed lid.