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–+ servings

Strawberry Shortcake Ice Craam (No churn)

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Servings 4

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.
Author: Ali Jenkins
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