Strawberry Shortcake Ice Cream
Indulge in this creamy and dreamy vegan ice cream. Bursting with the flavor of sweet strawberries and crunchy Oreo cookies, this dessert is the perfect treat for any occasion.
Indulge in this creamy and dreamy vegan ice cream. Bursting with the flavor of sweet strawberries and crunchy Oreo cookies, this dessert is the perfect treat for any occasion.
For the Ice Cream Base:
1 1/2 cups oat milk
2 tablespoons cornstarch
1 1/2 cups dairy-free heavy cream
2/3 cup organic sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
16 ounces strawberries, quartered
1/2 cup organic sugar
1/2 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 packet golden gluten-free Oreos, filling removed and crushed.
In a pot, combine strawberries, sugar, cornstarch, vanilla extract, and lemon juice.
Cook over medium-high heat, stirring occasionally, until the strawberries break down and the mixture becomes syrupy (about 5-7 minutes).
Reduce heat to low and simmer for 5 minutes.
Let cool completely.
In a small pot, whisk together oat milk and cornstarch.
Place the pot over medium-high heat and whisk until the mixture thickens.
Remove from heat and let cool.
In an ice cream maker, combine heavy cream, sugar, cooled oat milk mixture, salt, and vanilla extract.
Churn according to the manufacturer's instructions (about 20 minutes).
Fold crushed Oreos into the ice cream, reserving 1/4 cup for topping.
Transfer the ice cream to an airtight container and smooth the top.
Add spoonfuls of strawberry compote and swirl it into the ice cream.
Sprinkle the reserved crushed Oreos on top.
Cover the container and freeze overnight.
Enjoy your delicious homemade Strawberry Oreo Ice Cream!
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