Gluten Free / Vegan / Recipes

Strawberry Shortcake Ice Cream Bars

Indulge in the perfect frozen treat with these delectable Strawberry Shortcake Ice Cream Bars that are not only vegan and gluten-free but also incredibly delicious. This recipe takes the classic flavors of strawberry shortcake and transforms them into a refreshing and guilt-free dessert that everyone can enjoy. Each bite of these ice cream bars is a delightful combination of creamy, fruity, and crumbly goodness. Your search for the perfect (healthier) summer treat is over!

What You Will Need For This Recipe:

Coconut milk

Vanilla extract

Maple syrup


Freeze dried strawberries

Vegan & gluten free vanilla sandwich cookies

Other Healthy Recipes To Try:

Cookie Dough Ice Cream Sandwiches

These vegan cookie dough ice cream sandwiches are also gluten free and paleo. The perfect healthy dessert if you love ice cream and you love cookie dough. The cookie dough is made with almond flour and the ice cream is made with frozen banana. No baking involved in this recipe! If you’re also dealing with this summer heat, this is the perfect dessert.

Vegan Tortellini Pasta Salad

This vegan tortellini pasta salad meal prep is another easy and healthy lunch recipe. Or dinner. Or even a side dish! It works for so many different meals. The flavors are so summery which I love because I’m hanging onto summer for as long as possible, anyone else?

Vegan Cookie Dough Brownies

These vegan cookie dough brownies are gluten free and absolutely delicious! I love brownies and I love cookie dough so combining them into one recipe is a pretty epic dessert! The brownies are made with sweet potato, maple syrup, cashew butter, cocoa powder, and some other easy ingredients. The cookie dough layer also has minimal ingredients and it’s so good on its own if you don’t want to go through the trouble of making the whole recipe.

Strawberry Shortcake Ice Cream Bars

🍓Vegan & Gluten Free Strawberry Shortcake Ice Cream Bars! So easy and sooo delicious for summer nights. Enjoy!

Prep Time
12 Hours


Ice cream bars:

1 14 oz can full fat coconut milk

2 tsp vanilla extract

¼ cup pure maple syrup

1 cup strawberries, tops cut off 


1/2 cup freeze dried strawberries 

⅓ cup crushed vegan & gluten free vanilla sandwich cookies 


Combine all ice cream bar ingredients into a blender and blend until smooth.

Pour the ice cream mixture into popsicle molds, cover and add a popsicle stick into each mold

Then put the popsicles in the freezer for at least 6 hours- up to overnight.

When you’re ready to add the topping, remove the bars from their molds. Line a pan with parchment paper and add the popsicles to the pan. Let them thaw a little bit so the topping will stick to them.

While they thaw, add the freeze dried strawberries & cookies to a food processor and pulse for just a bit, leave the mixture not perfectly crumbled.

Once the bars are a little thawed, it’s time to coat them! 

Place the ice cream bars into the coating, pressing it lightly into the bar. Make sure to get all sides. Repeat for each bar!

You can enjoy them right after you coat them or put them back in the freezer to harden more.

You can also store these in an airtight container in the freezer! 

Makes 6 ice cream bars.