Strawberry shortcake ice cream (no churn, dairy free option, grain free )
Introduction:
This isn't just any ice cream; it's packed with the goodness of white chocolate chips, creamy coconut cream, and a vibrant strawberry flavor using freeze-dried strawberry powder, plus a grain-free toasted crumble that adds the perfect crunch.
- IGrain-Free Toasted Crumble: A delightful mix of almond flour, tapioca starch, maple syrup, and coconut oil, baked until it’s golden (the shortcake)
- Coconut Cream: Thick and creamy, this is the perfect dairy-free base for our ice cream, providing a luscious texture.
- •Freeze-Dried Strawberry Powder: Made by grinding freeze-dried strawberries into a fine powder, this will infuse our ice cream with a bright strawberry flavor and a lovely natural color.
- • White Chocolate: We’ll melt this down to blend seamlessly into our ice cream base, adding a sweet, decadent flavor. If you want to keep this ice cream dairy free, use a brand that is dairy free.
- maple syrup: helps balance out the richness and makes it a touch sweeter.
Strawberry Shortcake Ice Craam (No churn)
Ingredients
For the Ice Cream:
- 1 cans of full-fat coconut milk, chilled overnight
- 1 tablespoon vanilla extract
- 3/4 cup white chocolate chips, melted
- 1/4 cup freeze-dried strawberry powder, or you can blend freeze-dried strawberries into a fine powder
- 3-4 tbsp maple syrup (recommebded for extra sweetness)
For the Grain-Free Shortcake Crumble:
- 1 cup almond flour
- 1/4 cup tapioca starch
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
Instructions
Prepare the Ice Cream Base:
- Scoop the solid part of the chilled coconut milk into a large bowl (discard the liquid or save it for another use). Add maple syrup and vanilla extract.
- Beat the mixture with an electric mixer until creamy and smooth.
Melt the White Chocolate:
- Gently melt the white chocolate chips in a double boiler or microwave in short intervals, stirring until completely smooth. Allow it to cool slightly before using.
Combine Ice Cream Ingredients:
- Fold the melted white chocolate into the coconut cream mixture. Add the freeze-dried strawberry powder and mix thoroughly to combine. You may need to use an electric stand mixer or blender.
Prepare the Shortcake Crumble:
- In a small bowl, combine almond flour, tapioca starch, melted coconut oil, and maple syrup until the mixture is crumbly.
- Spread this mixture onto a baking sheet and bake at 350°F (175°C) for about 10-15 minutes or until golden. Let it cool completely, then break into small chunks.
Assemble the Ice Cream:
- Fold half of the shortcake crumble into the ice cream base to integrate texture throughout.
- Pour the ice cream mixture into a loaf pan or a similar container. Sprinkle the remaining crumble over the top for added crunch.
Freeze to Set:
- Cover and freeze the mixture for at least 6 hours, or until firm enough to scoop.
Serve:
- Remove the ice cream from the freezer about 10 minutes before serving to soften slightly, making it easier to scoop.
- Serve with additional shortcake crumble on top if desired.
Tried this recipe?Let us know how it was!
