Strawberries and Cream Ice Cream Bars (vegan)
Cool down with these dreamy Strawberries and Cream Ice Cream Bars—your new favorite dairy-free summer treat. Made with simple ingredients and three irresistible layers, these bars are creamy, refreshing, and completely vegan. Say hello to your go-to frozen dessert all summer long!
Servings: 25 squares
Calories: 129kcal
Equipment
- 1 8x8 square dish, lined with parchment paper
- 1 high speed blender
- 1 medium mixing bowl
Ingredients
For the bottom chocolate layer
- 1 cup almond flour
- ½ cup cacao powder
- ¼ cup maple syrup
- 2½ tablespoons coconut oil, melted, and slightly cooled
- ¼ teaspoon salt
For the middle date layer
- 1 cup softened cashews *soak in water overnight
- 1 cup chopped fresh strawberries
- 10 Medjool dates, softened and pitted
- 1 teaspoon pure vanilla extract
- 1 cup filtered water
- pinch of salt
For the top Cool Whip layer
- 10 ounces coconut cool whip *or one container
- 2 tablespoons freeze-dried strawberries, crumbled
Instructions
- Line an 8x8 square glass, stainless steel, or ceramic dish with parchment paper.
- To make the bottom chocolate layer, place all of the ingredients into a bowl, including: almond flour, cacao powder, maple syrup, coconut oil, and salt. Use a spatula to stir it all together until you have a dough.
- Transfer the chocolate dough to the lined square dish and press it into an even layer, covering the entire dish. *Use your hands and optionally a piece of parchment paper to avoid it sticking. And, set the dish aside.
- To make the middle strawberry layer, add all of the ingredients to the base of a high-speed blender and blend until smooth and creamy. This includes: cashews, Medjool dates, vanilla, water, salt, and strawberries. Pour it onto the chocolate layer and use a spatula to spread it into an even layer.
- Cover the dish with parchment paper and transfer to the freezer overnight or at least 6 hours. *Make sure the dish is lying flat so the layers freeze flat. If you do not have time to freeze, go ahead and carefully skip to the next step.
- Spread one container of Dairy-free Cool Whip over the top in one even layer. Sprinkle the top with crushed freeze-dried strawberries. Replace the cover and transfer to the freezer again overnight or at least 12 hours.
- Remove the dish from the freezer and let it sit at room temperature for about 20 minutes to slightly soften. Carefully lift the frozen treat by pulling up on the parchment paper and transfer it to a cutting board. Using a long, sharp knife, slice the bars into 5 columns by 5 rows, creating 25 perfectly portioned squares. For clean, precise cuts, warm the knife under hot water, wipe it dry, and clean the blade between each slice.
Notes
Storage:
Store the ice cream bars in an airtight container or the original dish with plastic wrap in the freezer for up to one month. These bars cannot sit out at room temperature or be stored in the fridge.
Always allow the bars to thaw for about 5-10 minutes before enjoying from the freezer.
Tips + Modifications:
You can certainly remove the top layer of plant-based cool whip for a totally raw and wholesome treat. I prefer the added creamy layer though.
Make sure you are working with soft dates, soaked cashews, and thawed Cool Whip.
These ice cream bars must be frozen and cannot be stored in the fridge.
When prepping the 8x8 dish with parchment paper, I recommend lightly spraying the dish with coconut oil spray and then placing the parchment paper down. This will help the parchment paper stay in place and help easily lift the bars from the dish.
To quickly soften the dates or cashews, place them in a bowl of hot water for 30 minutes.
Nutrition
Serving: 1square | Calories: 129kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 33mg | Potassium: 171mg | Fiber: 2g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg
Did you make this recipe? Please leave a comment below!