Dairy Free Strawberry Shortcake Crunch Ice Cream
This dairy-free ice cream pairs sweet strawberry flavor with a crisp shortcake-style topping. It is a refreshing homemade dessert for warm days and special occasions.
Equipment
- ice cream maker
- baking sheet
- parchment paper
- freezer-safe container
Ingredients
For The Strawberry Swirl
- 2 cups Hulled Quartered Strawberries
- 1/3 cup Cane Sugar
- 1 tbsp Fresh Lemon Juice
- 1 tsp Cornstarch
For The Shortcake Crunch
- 3/4 cup All-Purpose Flour
- 1/4 cup Cane Sugar
- 1/4 tsp Fine Sea Salt
- 1/4 cup Melted Refined Coconut Oil
- 1/2 tsp Pure Vanilla Extract
For The Ice Cream
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 1 1/4 cups Extra Creamy Oat Milk
- 2/3 cup Cane Sugar
- 2 tbsp Cornstarch
- 1 tbsp Refined Coconut Oil
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions
- Combine the strawberries, cane sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring regularly, until the berries are soft and the syrup is thick. Mash lightly, then refrigerate until cold.
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Stir together the flour, cane sugar, and sea salt, then mix in the coconut oil and vanilla until chunky crumbs form.
- Spread the crumbs on the prepared baking sheet and bake for 10 to 12 minutes, stirring once, until lightly golden. Cool completely, then freeze the shortcake crunch while preparing the ice cream.
- Whisk the coconut milk, oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat, whisking frequently, until steaming and thick enough to lightly coat a spoon.
- Pour the ice cream base into a covered container and refrigerate for at least 4 hours, or until thoroughly cold.
- Churn the cold base in an ice cream maker according to the manufacturer's directions. Add half of the shortcake crunch during the final 2 minutes.
- Layer the ice cream with spoonfuls of strawberry swirl and the remaining shortcake crunch in a freezer-safe container. Freeze for 4 to 6 hours, then let stand at room temperature for 5 to 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 49gProtein: 3gFat: 20g