Strawberry Crumble Ice Cream Bar

Now that we’re nearing the summer, I thought I would get back in the kitchen and start playing around with some recipes that don’t involve chocolate or caramel. Strawberry ice cream has always been a personal favourite of mine, so these are a real dream! They’re probably even a match for the sprinkle covered ice cream sundaes of my childhood. You could also swap the strawberries for another berry or even banana with a chocolate crumble topping for the banoffee fans amongst us.

ingredients

Base

  • 10 medjool dates - 200g once pitted
  • 1 cup almonds - 140g (I like to use blanched)
  • 1/2 teaspoon vanilla powder

Ice "cream" layer

  • 2 cups cashews - (Soaked for 4-6 hours)
  • 1/2 cup maple syrup - 100ml
  • 1 teaspoon vanilla powder
  • 1/4 cup almond or coconut milk
  • 1 tablespoon coconut oil

Strawberries

  • 1 1/2 cup strawberries - 450g
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla powder

Crumble topping

  • 3 medjool dates - 60g once pitted
  • 1/2 teaspoon vanilla powder
  • 1 tablespoon desiccated coconut
  • 1/4 cup almonds - 30 (I like blanched)
  • Scant 1/4 cup oats - 20g
time
Clock
40 minutes +6 hours
prep:
40 minutes + 4-6 hours soaking & 2 hours setting
cook:
level
3
Medium
method
  • Begin by lining a brownie tin with greaseproof paper. Chop and hull the strawberries and add to a pan over a medium heat along with the maple syrup and vanilla. Leave to cook for at least 10 minutes, stirring occasionally until you have a relatively thick mix.

  • Whilst the strawberries cook, add all of the base ingredients to a food processor and blend until you have a sticky mix. Push into the lined the tray until you have a thin, flat layer covering the entire base.

  • Add the crumble topping ingredients into the empty food processor and pulse to form a crumble before setting aside.

  • Drain and rinse the cashew nuts and add to the clean food processor with all of the other cheesecake ingredients. Leave to blend for at least 3 minutes until smooth and creamy.

  • Spread the cheesecake onto the base and then top with strawberries, sprinkle the crumble mix on top and place into the freezer to set for 2 hours. Remove from the freezer, slice and enjoy!

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