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Thursday, 25 June 2020

Strawberry Shortcake Ice cream Bars recipe

Vegan, No-bake.

Well, I guess it's official, it's summer here in the UK- yay!
I'm sitting writing this in a tank top, in 31-degree heat! It is so warm today and all I have been craving is icecream, especially fruity icecream! 

     Why these icecream bars?
  • They're ultra cream
  • They are extremely refreshing (and moorish)
  • Easy to make
  • No churn required
  • The cookie pieces inside add a nice crunch & extra flavour
  • They're a healthier twist on the classic full 'cream' icecream

These bars remind me so much of the strawberry Magnum bars, which are coated in chocolate. I used to enjoy those a few years back prior to being vegan.

The combination of creamy strawberry ice cream and dark chocolate is divine! 
A must make on a hot, sunny day!

Freezing time: Overnight
Level: Easy
Serves: 8

Ingredients (icecream bars)
-200g of cashew nuts (soaked overnight, then drained)
-370g of coconut cream (only use the thick white cream from a can of coconut milk)
-100g of maple syrup
-2 tablespoons of coconut oil (melted)
-2 tablespoons of strawberry jam
-5 fresh strawberries (chopped)
-5 plain cookies (crumbled)
-Pinch of salt

Ingredients (chocolate coating)
- 100g of dairy-free chocolate
-2 tablespoons of dairy-free cream (you can use any vegan cream)

Method (icecream bars)
1. The night before, place the cashew nuts into a bowl of warm water, then drain them fully before using.

2. Place the cashew nuts, coconut cream, maple syrup, melted coconut oil, strawberry jam into a high-speed blender and blend until smooth, scraping down the sides occasionally. 

3. Line a 6x8 inch rectangular tin with greaseproof paper.

4. Pour the mixture into the lined tin, and sprinkle over the chopped strawberries and crumbled cookies. 
Tap the tin on the worktop to remove any air bubbles.

5. Place into the freezer and allow to set overnight until firm.

6. Remove from the freezer and peel away the greaseproof paper.

7. Cut the ice cream into bars and return back to the freezer whilst you prepare the coating.

Method (coating)
1. Break up the chocolate and place into a bowl.

2. Place the cream into a small saucepan and heat over medium heat until simmering.

3. Carefully pour the hot cream over the chocolate, leave it for a minute then stir until smooth and glossy.

4. Coat the ice cream bars in chocolate and place them back onto greaseproof paper and back into the freezer to set the chocolate.
Tip- While the chocolate is wet, sprinkle over crumbled cookies. 

Store in the freezer in a sealed container.
Enjoy cool.


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