Description
A creamy no-churn strawberry shortcake vegan ice cream made with whipped coconut cream, fresh strawberry swirl, and crunchy vegan shortbread crumbles.
Ingredients
Scale
- 2 cups full fat coconut cream chilled
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries chopped
- 1 tablespoon lemon juice
- 1 1/2 cups vegan shortbread cookies crumbled
- 1 tablespoon coconut oil melted
- 1/4 teaspoon salt
Instructions
- Chill a loaf pan in the freezer.
- Blend strawberries with lemon juice until smooth and set aside.
- Whip chilled coconut cream until fluffy. Mix in maple syrup, vanilla extract, and salt.
- Fold half of the strawberry puree into the coconut mixture.
- Toss crumbled vegan shortbread cookies with melted coconut oil.
- Layer half of the ice cream mixture into loaf pan, drizzle strawberry puree, and sprinkle cookie crumbles. Repeat layers.
- Smooth the top, cover tightly, and freeze for at least 6 hours until firm.
- Let sit 5 minutes before scooping and serving.
Notes
- Use full fat coconut cream for best texture.
- Freeze at least 6 hours for firmness.
- Press parchment against surface to prevent ice crystals.
Nutrition
- Serving Size: 1 scoop
- Calories: 290
- Sugar: 18g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan strawberry ice cream, no churn vegan ice cream, strawberry shortcake ice cream, dairy free strawberry dessert