Description
A nostalgic treat with a plant-based twist—these Vegan Strawberry Shortcake Ice Cream Bites deliver all the creamy, crunchy, fruity goodness of your favorite childhood dessert, now dairy-free and delightfully bite-sized. Perfect for warm days or anytime cravings hit!
Ingredients
4 vanilla cream sandwich cookies
4 plain vanilla cookies (Lorna Doones, vanilla wafers, or just cookie halves with cream removed)
⅓ cup freeze-dried strawberries
1 tbsp vegan butter, melted
1 cup (or more) vegan vanilla ice cream
Instructions
In a food processor, pulse sandwich cookies, plain cookies, and freeze-dried strawberries until crumbly.
Add melted vegan butter and pulse again until mixture resembles coarse crumbs.
Press half of the mixture into the bottom of silicone mini muffin molds or small cups.
Add a spoonful of vegan vanilla ice cream to each mold, then top with the remaining crumb mixture.
Freeze for at least 2 hours, or until firm.
Pop out and enjoy straight from the freezer!
- Prep Time: 10 minutes
- Freeze Time: 2+ hours
Nutrition
- Calories: 120 per serving
- Sugar: 9g per serving
- Carbohydrates: 16g per serving
- Fiber: 1g per serving
- Protein: 1g per serving