"Brunch" inspired Strawberry Shortcake ice-cream
- Addicted to dates
- Sep 22, 2019
- 2 min read
Do you remember those HB brunch ice-cream bars that used to be a staple in every corner shop fridge? The inside was a strawberry ice-cream coated in strawberry and shortcake crumble. Unfortunately those HB ice-creams are made using cow's milk, so I've created a veganized version in a scoop-able ice-cream form.
The base of the ice-cream tastes just like a strawberry milkshake! You could even drink it straight from the blender if that's your thing. The addition of freeze dried strawberries intensifies that fresh strawberry flavour while the coconut milk base gives a creamy and airy texture to the ice-cream.
This ice-cream is perfect if you're looking to use up the last of those summer strawberries!
WHY MAKE THIS RECIPE?
Plant-based and Vegan-friendly
Fresh and fruity
Reminisce about your childhood favourite treat
Easy to make
No-bake
Egg-free
Dairy-free
Free from animal derived products
Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates
so that I can share your pictures in my stories!
I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x
Strawberry Shortcake Ice-cream (Brunch inspired)
Serves: 6
Preparation time: 20 minutes
Set time: 3 hours
Total time: 3 hours 20 minutes
Equipment:
Ice-cream maker
High speed blender or food processor
INGREDIENTS
STRAWBERRY ICE-CREAM
2 cans chilled coconut milk (use only the thick part form the top of the can)
1 cup vanilla flavour soya milk
1 ½ cups fresh strawberries
¼ cup freeze-dried strawberries
4 tbsp creamed coconut
½ vanilla pod
⅓ cup maple syrup
SHORTCAKE CRUMBLE
¼ cup cashews
Pinch of salt
1 tbsp maple syrup
¼ cup coconut flour
GARNISH
¼ cup freeze dried strawberries
INSTRUCTIONS
ICE-CREAM
Slice the vanilla pod in half and scrape out the seeds with the back of a knife.
Add the vanilla seeds, coconut milk, strawberries, freeze-dried strawberries and maple syrup to your high speed blender and blitz until smooth.
Lastly add the creamed coconut and blitz again until all the ingredients are combined. Add the mixture to your ice-cream maker and churn according to the manufacturer’s instructions (my ice-cream maker takes about 40 minutes to churn).
SHORT-CAKE CRUMBLE
Add the cashews and salt to your food processor and blitz to a rough crumb consistency.
Add the salt, maple syrup and coconut flour and blitz for a few more seconds to combine.
ASSEMBLY
Once the ice-cream has finished churning transfer it to a loaf tin or lunch box.
Crumble the shortcake crumbs and remaining freeze dried strawberries on top before covering and placing in the freezer for 3 hours.
Remove the ice-cream from the freezer ten minutes before serving to allow it to thaw slightly.
Scoop the ice-cream into serving dishes using a hot wet ice-cream scoop.
Serve immediately.
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