Have a taste of nostalgia with these ice cream bars. They're creamy, crumbly, tart, and deliciously sweet; also vegan and GF!
Ingredients
3/4 cup
Graham crackers
(gluten-free, crushed)
1 tbsp
Butter, vegan
(melted)
1/2 cup
Freeze dried strawberries
(more if preferred)
1 can(s) (15oz)
Coconut milk, sweetened
(full-fat)
1/3 cup
Maple syrup
(pure; (, more to taste (sub agave)))
1 tbsp
Vanilla extract, pure
1/2 tsp
Sea Salt
Instructions
Crumb Topping:
In a blender or a food processor, add gluten-free graham crackers and pulse a few times to make small crumbs (make about 3/4 cup of crumbs). Pour onto a plate. Pour melted butter on top and incorporate it with your hands to form soft crumbs.
Add freeze-dried strawberries to the blender/food processor and pulse a few times to make small bits. Don't over pulse or it will turn into powder (some powder is ok). Pour into crumbs and mix together. Set aside.
Ice Cream:
In a blender, add coconut milk, maple syrup, vanilla, and salt. Blend on medium until smooth. Taste for sweetness and add more maple syrup, if needed. Pour into popsicle molds and freeze for 6-8 hours.
Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate (one that will fit in the freezer). Let bars thaw for 2-3 minutes, so the crumbs will stick.
Place the thawed bar into the crumbs. Using a spoon or hands, cover ice cream with crumbs, pressing gently all around. If it's not sticking, let it thaw for 1-2 minutes more. Place back on wax paper and repeat the step until bars are finished. Place back in the freezer for 15 minutes.
