Vegan Strawberry Ice Cream Bars
Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy
Make your own delicious ice cream bars in single portions – ready to serve to friends and family or to enjoy all by yourself any time. The crunchy chocolate-oat-maple-crust is the perfect counterbalance to bright and creamy, vegan strawberry ice cream. Then it all transforms into healthy decadence when you top it off with caramelized walnuts and fresh strawberries. Indulge your sweet tooth while watching your waistline with this heart-healthy treat!
Vegan Strawberry Ice Cream Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Crust
3 cups oats
4 tablespoons coconut oil, solid or at cool room temperature
1/2 cup maple syrup
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
Topping
1 cup chopped walnuts
6 tablespoons maple syrup
2 teaspoons cinnamon
pinch of salt
Layers
vegan strawberry ice cream
fresh strawberries, chopped
Makes 24 single strawberry ice cream bars
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Instructions
1. Preheat oven to 350ºF/180ºC. Coat two 12-count square brownie tins liberally with coconut baking spray - 24 total.
2. Using a blender, roughly chop whole oats for about 30 seconds to make a rough-cut oat flour. Place oats into a bowl and add coconut oil, maple syrup, cocoa powder, vanilla, salt and baking powder. Stir well to combine.
3. Pinch off about 1 and ½ tablespoons of oat crust dough, place into the prepared tins to make 24 crust bases. Press down firmly to compact dough into solid bar crusts. Bake 10 minutes, until the tops are set. Let cool completely.
4. Make topping by placing walnuts, maple syrup, cinnamon and salt in a skillet and stir to combine while heating on low heat. Let walnuts caramelized in pan, stirring constantly for 4 minutes. Let cool completely.
5. Assemble single bars: layer strawberry ice cream onto cooled bar crust, top with chopped fresh strawberries and sprinkle with walnut topping. For a final touch drizzle some heated strawberry jam on top. Transfer bars into a sealed container in freezer until you want to serve them.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!