Ingredients
Ice Cream
- 400 ml oat whipping cream (chilled)
- 320 g sweetened condensed oat milk
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 20 g freeze-dried strawberry powder
Shortcake Crumble
- 110 g vegan shortbread cookies
- 20 g freeze-dried strawberry powder (or freeze-dried strawberry pieces)
- 30 g vegan butter (melted)
Instructions
- Prepare Ice Cream Base: Add the chilled oat whipping cream to a large bowl and whisk with an electric mixer for a couple of minutes until it reaches a creamy consistency. Then, pour in the sweetened condensed oat milk and whisk for an additional minute to combine smoothly. Finally, incorporate the vanilla extract and sea salt, mixing well.
- Make Strawberry Layer: Divide the ice cream mixture into two equal parts. Pour half into a piping bag and set aside as the vanilla layer. For the other half, gradually whisk in the freeze-dried strawberry powder, one tablespoon at a time, ensuring it is fully incorporated to create a vibrant strawberry mixture. Transfer this into a separate piping bag.
- Layer Popsicle Molds: Fill 10 popsicle molds halfway with the vanilla ice cream mixture. Pipe the strawberry ice cream on top of the vanilla layer in each mold. Cover the molds with a plastic lid or parchment paper and insert wooden ice cream sticks through the cover into each mold.
- Freeze Ice Cream Bars: Place the filled molds in the freezer and allow them to set completely for at least 6 hours or preferably overnight for best texture.
- Prepare for Coating: To release the popsicles from their molds easily, run the molds under warm water for 10-20 seconds, avoiding water entering the molds. Place the ice cream bars on a parchment-lined baking sheet and allow them to soften slightly so the crumble will adhere better.
- Make Shortcake Crumble: Place vegan shortbread cookies in a food processor and pulse until finely crumbed. Add the freeze-dried strawberry powder or pieces and pulse again for 10-20 seconds to combine. Stir in the melted vegan butter until the mixture forms a crumble texture. Transfer to a large shallow bowl.
- Coat Ice Cream Bars: Dip each ice cream bar into the crumble mixture, pressing the crumble firmly into all sides using the back of a spoon to ensure even coating.
- Final Freeze: Place the coated bars back onto the parchment-lined baking sheet and freeze for another 10 minutes to set the crumble coating before serving.
Notes
- Use chilled oat whipping cream for best creaminess and whipping results.
- The freeze-dried strawberry powder can be substituted with freeze-dried strawberry pieces according to preference for texture.
- To avoid melting when unmolding, do not expose molds to running water for longer than 20 seconds.
- These bars keep well in the freezer for up to 1 week when stored in an airtight container.
- Ensure to press the crumble firmly to prevent it from falling off when eating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
