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Keto Strawberry Shortcake Ice Cream Bars

Keto Strawberry Shortcake Ice Cream Bars

Just like the strawberry shortcake bars you had as a kid, but grain-free, dairy-free, and with no refined sugar.

Course Dessert
Cuisine American
Keyword crowd pleaser, ice cream, keto
Prep Time 1 day
Servings 6
Author The Edited Kitchen

Ingredients

  • 1 pint So Delicious No Sugar Added Vanilla Bean Coconutmilk Frozen Dessert You may also sub for another vanilla-flavored ice cream.

For the crumble topping

  • 1/4 cup freeze-dried strawberries, ground
  • 2 tbsp freeze-dried strawberries, crumbled
  • 1/4 cup almond flour
  • 3 tbsp unsweetened coconut butter, melted I use Evolved brand
  • 1 tbsp golden monkfruit sweetener
  • 1 tsp vanilla extract

For the glaze

  • 2 tbsp coconut butter, melted
  • 2 tbsp coconut oil, melted

Instructions

For bars

  1. Soften ice cream and spoon into popsicle molds. Leave in freezer for 3 hours to overnight (until frozen completely).

  2. Once frozen, pop out popsicles by running under warm water and place on a parchment paper-lined tray. Store in freezer until topping and glaze are done.

For crumble topping

  1. Mix together strawberries, almond flour, monkfruit sweetener, vanilla, and coconut butter until thoroughly combined (texture should resemble wet sand).

For glaze

  1. Melt together coconut oil and coconut butter.

For assembly

  1. To coat the popsicles, spoon or drizzle glaze over each popsicle (one at a time). Then, sprinkle coating on top of the glaze (glaze will harden quickly, so act fast!)

  2. Once all popsicles are coated, place back on parchment paper-lined tray and freeze until ready to eat.