STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES

These no-bake strawberry shortcake ice cream sandwiches are perfect for pool days, backyard gatherings, or when you simply want to taste a bit of that nostalgic childhood feeling!

Prep Time20

Freeze Time6

Total Time50

Course: Desserts

Cuisine: American

Keyword: Dairy-free ice cream sandwiches, Gluten-free desserts, Gluten-free ice cream sandwiches, Ice cream sandwiches, Strawberry recipes

Servings: sandwiches

Author: Olivia Adriance

Ingredients

¾ cup cashew butter (or creamy almond butter)
¾ cup soft, pitted Medjool dates (about 8-10)
¼ cup coconut sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon kosher salt
¾ cup almond flour
¾ cup oat flour
.8 ounce bag freeze-dried strawberries (about 1 cup), lightly crushed
16 ounces dairy-free vanilla ice cream

Instructions

Line a loaf pan with parchment paper, leaving a slight overhang for easy removal.
In a food processor, combine cashew butter, dates, coconut sugar, maple syrup, vanilla, and salt. Pulse until a sticky dough begins to form (like soft sand). Add almond flour and oat flour and process again until fully combined. Add freeze-dried strawberries and pulse just 2 to 3 times to incorporate and break them into smaller flecks.
Divide the dough in half. Press one half firmly and evenly into the bottom of the prepared pan. Freeze for 20 minutes. Remove and lift the layer (with parchment) from the pan and set it aside on a plate. Return to the freezer.
Press the remaining dough into the same loaf pan to form the bottom layer. Freeze again for 20 minutes.
While the second layer chills, let the ice cream sit at room temperature for 10 to 15 minutes until soft but not melted. Spread a thick, even layer (3/4 to 1 inch) over the second dough layer. Smooth with a spatula.
Place the first cookie layer on top of the ice cream, pressing lightly. Cover the pan and freeze for at least 6 hours, preferably overnight.
Remove from the freezer and let sit at room temperature for 5 to 7 minutes before slicing into bars. Use a sharp knife to cut into bars. Wipe the blade between cuts for clean edges.
Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5 to 10 minutes before serving for the perfect texture.

Notes

An optional step is to add a sprinkle of crushed freeze-dried strawberries and gluten-free graham crackers (I like Simple Mills Sweet Thins) for a topping. Totally optional, but it’s a pretty touch!

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