I remember getting these strawberry shortcake ice cream bars from the ice cream truck every summer as a kid... they were my absolute favorite 😋 So naturally I had to recreate them... but this time with healthier ingredients!
Blend ice cream ingredients (1 can full fat coconut milk, 2 cups chopped strawberries, 1/3 cup maple syrup, 1 tbs vanilla, 1/8 tsp salt) together in a blender until smooth. Pour liquid ice cream mixture into silicone popsicle molds and freeze for 6-8 hours. Crush vanilla wafers and freeze dried strawberries into crumbs using a blender, food processor or spatula. Keep the crushed wafers and strawberries separate initially. Pour vanilla wafer crumbs onto a plate and mix with 1 tbs coconut oil, then mix this mixture into the freeze-dried strawberry crumbs. Remove ice cream bars from the freezer and let defrost for about 10 minutes until slightly "melty." This will help the cookie mixture stick to the bars. Dunk ice cream bars into the cookie mixture, coating evenly. Return bars to freezer for an additional 20 minutes or until hardened. Enjoy!
