Gluten-Free, Vegan, Serves 8
- 3 cups full-fat coconut milk
- 16 ounce strawberry jam (sugar-free)
- 2 tsp pure vanilla
- 6 ounce vegan white chocolate chopped
- 1 Tbsp coconut oil raw
- 2 cups freeze dried strawberries
- 1 cup brown rice crisps
- 1/2 cup frozen strawberries
Directions:
Combine milk, jam, vanilla, and frozen berries in a blender. Evenly distribute into eight popsicle molds or pour into a large freezer-friendly container. Freeze for 2-3 hours. Melt the white chocolate with coconut oil using a double boiler. If you are doing the popsicles, dip the bars into the chocolate and top them with crushed strawberries and rice crisps. For the large container, stir in the chocolate and toppings while the ice cream is still setting.