If you are craving a sweet, creamy treat that’s entirely plant-based and bursting with fresh berry flavor, you will absolutely adore this Vegan Strawberry Ice Cream Bars Recipe. This delightful dessert offers a cool, refreshing bite of summer’s best strawberries blended with the rich creaminess of coconut milk. It’s naturally sweetened, super simple to make, and perfect for sharing with friends or savoring on a hot day. Trust me, once you try these bars, you’ll find yourself reaching for them again and again as the ultimate cool-down snack.
Ingredients You’ll Need
To whip up these dreamy Vegan Strawberry Ice Cream Bars, you’ll need just a handful of ingredients. Each one is carefully selected to provide the perfect balance between creamy texture, sweet flavor, and that vibrant pink hue that makes these bars irresistible. Plus, they’re friendly to your pantry and easy to find!
- 130 g fresh strawberries: The star ingredient delivering bright, juicy flavor and natural sweetness.
- 30 g freeze-dried strawberry pieces or powder (optional): Adds an intense strawberry punch and a bit of an extra pink pop.
- 250 g chilled canned full-fat coconut milk: Provides luscious creaminess that mimics traditional ice cream perfectly.
- 60 ml pure maple syrup (or agave): Sweetens the bars naturally without overpowering the fresh fruit taste.
- 1 teaspoon vanilla extract: Enhances the berries’ flavor and rounds out the sweetness beautifully.
- 1 tablespoon coconut oil (solid): Helps with texture, giving the bars a smooth, rich finish.
How to Make Vegan Strawberry Ice Cream Bars Recipe
Step 1: Prepare the Strawberries
Start by washing your fresh strawberries really well to remove any dirt or residue. Then, take a moment to remove the stems and cut those beauties into quarters. This helps everything blend smoothly, making sure you get that luscious berry flavor in every bite. Place your ice cream molds on a tray so they’re ready for filling and easy to transfer to the freezer.
Step 2: Blend the Mixture
Add all your ingredients—fresh strawberries, freeze-dried strawberry powder (if using), chilled coconut milk, maple syrup, vanilla, and coconut oil—into a high-speed blender or food processor. Blend everything until it reaches a smooth, creamy consistency that’s just like traditional ice cream. This step is crucial to get that delightful texture which will hold beautifully in the molds.
Step 3: Fill the Molds
Pour the luscious mixture into a piping bag for neatness and convenience, then carefully pipe it into each ice cream mold. If you don’t have a piping bag handy, a spoon works too—though it gets a bit messier, but hey, sometimes the fun is in the mess! Don’t forget to insert wooden lolly sticks into each mold so your bars are ready for enjoying later.
Step 4: Freeze the Bars
Pop your filled molds into the freezer and let them chill completely for 4 to 6 hours. This freezing time is essential to achieve the perfect firmness and creaminess that define the Vegan Strawberry Ice Cream Bars Recipe. Patience here means sweet, satisfying reward!
Step 5: Unmold and Garnish
Once frozen solid, carefully remove the ice cream bars from the silicone molds. For an extra burst of flavor and a beautiful finishing touch, sprinkle some freeze-dried strawberry pieces on top. This final step makes your bars both stunning and even more strawberry-packed.
How to Serve Vegan Strawberry Ice Cream Bars Recipe
Garnishes
Sprinkles of freeze-dried strawberry pieces aren’t your only garnish option! Crushed pistachios, shredded coconut, or even a tiny drizzle of melted dark chocolate can add texture and a hint of contrasting flavor. These simple touches help turn your ice cream bars into an unforgettable treat for guests or family.
Side Dishes
Pair these bars with fresh fruit salads or a tangy berry coulis to keep the strawberry theme going. Alternatively, a crisp green salad or light vegan yogurt can balance the sweetness and provide a refreshing complement, making your dessert experience wonderfully well-rounded.
Creative Ways to Present
Why not make these Vegan Strawberry Ice Cream Bars Recipe the centerpiece of a summer party platter? Arrange them on a decorative tray lined with strawberry leaves, or serve in individual glasses alongside sprigs of mint. For a fun twist, dip half of the bars in melted vegan chocolate and then chill again before serving.
Make Ahead and Storage
Storing Leftovers
If you have any leftover ice cream bars, keep them in an airtight container in your freezer. To avoid them sticking together, layer parchment paper between each bar. This will keep them perfectly shaped and easy to grab whenever a craving strikes.
Freezing
These bars freeze remarkably well, making them an excellent make-ahead treat. Just stick them back in the freezer right after unmolding and after you add any garnishes. They’ll last for several weeks without losing their creamy texture or vibrant flavor.
Reheating
Since these are frozen treats, reheating isn’t needed. However, if you want them a little softer for serving, simply leave them out at room temperature for 5 to 10 minutes before eating. This helps soften the texture without melting the bars entirely.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just fine. Just thaw them slightly before blending to avoid excess water diluting the mixture.
Is there a substitute for coconut milk?
Full-fat coconut milk is key for creaminess, but you could try cashew cream as a substitute, though the flavor will be a little different.
Can I make this recipe without coconut oil?
You can skip the coconut oil, but it helps give the bars a smooth finish and improves their firmness when frozen.
How sweet are the bars?
The maple syrup adds gentle sweetness that enhances the strawberries without overpowering them—perfectly balanced and natural.
Can I make these bars nut-free?
Yes, this recipe is naturally nut-free, but always check your ingredients, especially vanilla extract and coconut milk brands, to avoid cross-contamination if severe allergies are a concern.
Final Thoughts
Making the Vegan Strawberry Ice Cream Bars Recipe is one of those kitchen adventures that brings so much joy and deliciousness with very little effort. It’s a refreshing, vibrant treat that anyone can enjoy, whether you are vegan or just ice cream-curious. So grab those juicy strawberries and creamy coconut milk, and get ready to create a dessert that will brighten your day and impress everyone lucky enough to have a bite!
Print
Vegan Strawberry Ice Cream Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Strawberry Ice Cream Bars are a delicious and refreshing treat made with fresh strawberries, creamy coconut milk, and natural sweeteners. Perfect for a healthy, dairy-free dessert that’s easy to prepare and delightfully creamy, these ice cream bars are blended to smooth perfection and frozen for a satisfying frozen snack.
Ingredients
Fruit
- 130 g fresh strawberries, washed and quartered
- 30 g freeze-dried strawberry pieces or powder (optional)
Base
- 250 g chilled canned full-fat coconut milk
- 60 ml pure maple syrup (or agave syrup)
- 1 teaspoon vanilla extract
- 1 tablespoon solid coconut oil
Instructions
- Prepare Strawberries: Wash the fresh strawberries thoroughly to remove any dirt. Remove the stems from each strawberry and cut them into quarters to ensure even blending.
- Blend Ingredients: In a high-speed blender or food processor, combine the quartered strawberries, coconut milk, maple syrup, vanilla extract, coconut oil, and optional freeze-dried strawberry pieces or powder. Blend on high until the mixture is smooth and creamy.
- Fill Molds: Pour or pipe the blended mixture into prepared ice cream molds placed on a tray. Using a piping bag helps reduce mess and gives better control while filling. Insert a wooden lolly stick into the center of each mold to act as a handle.
- Freeze: Place the tray with filled molds into the freezer. Allow the ice cream bars to freeze completely for 4 to 6 hours until solid and set.
- Unmold and Garnish: Once fully frozen, carefully remove the ice cream bars from the silicone molds. Optionally, garnish with additional freeze-dried strawberry pieces on top for an added fruity crunch and visual appeal.
- Storage: Store the ice cream bars in an airtight container in the freezer to maintain freshness. To prevent them from sticking together, layer the bars with parchment paper in between before freezing.
Notes
- Ensure the canned coconut milk is well chilled to achieve a creamy texture.
- Using freeze-dried strawberry powder intensifies the strawberry flavor but is optional.
- If you don’t have a piping bag, carefully spoon the mixture into molds, though it may be messier.
- You can substitute maple syrup with agave syrup or your preferred liquid sweetener.
- For best results, allow at least 4 hours of freezing time, but 6 hours ensures firmer bars.
