Melty Strawberry Shortcake Ice Cream Bars
Enjoy these delightful strawberry bars, featuring a creamy coconut milk base swirled with jam and coated in white chocolate.
Ingredients
- 3 cups canned coconut milk or heavy cream
- 1 jar (12-16 ounce) strawberry jam
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, chopped
- 1 tablespoon coconut oil
- 2 cups freeze dried strawberries
- 1 cup brown rice crispies
Instructions
- In a bowl or blender, combine the coconut milk or heavy cream, strawberry jam, and vanilla extract. Blend until smooth.
- Evenly divide the strawberry mixture between 8 popsicle molds or small paper cups. Freeze until solid.
- To make the magic shell: Melt the white chocolate and coconut oil together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Crush the freeze-dried strawberries and brown rice crispies into fine crumbs using a blender or by placing them in a ziplock bag and crushing. Pour into a shallow bowl.
- Remove the frozen popsicles from their molds. Dip each popsicle into the slightly cooled white chocolate mixture, then immediately roll in the strawberry crumb mixture.
- Enjoy immediately for a soft-serve texture, or keep in the freezer for a firmer bar. Store any leftovers in an airtight container in the freezer.
Notes
- For a smoother magic shell, ensure the white chocolate and coconut oil mixture is not too hot when dipping.
- If you don't have popsicle molds, small paper cups lined with plastic wrap work well.
- For extra crunch, lightly toast the brown rice crispies before crushing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have popsicle molds, small paper cups lined with plastic wrap work well.
- For extra crunch, lightly toast the brown rice crispies before crushing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.