Strawberry Crunch Bar Recipe
chocolate shell, vegan ice cream, strawberry crunch & coulis, crispy tuile
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Ingredients
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Chocolate Shell
Vegan Ice Cream
Strawberry Crunch & Coulis
Crispy Tuile
Method
Chocolate Shell
Vegan Ice Cream
- 3
Blend Ingredients
In a blender, combine coconut milk, maple syrup, and vanilla extract. Blend until smooth.
- 4
Chill the Mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until creamy.
- 5
Freeze the Ice Cream
Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm.
Strawberry Crunch & Coulis
- 6
Prepare the Coulis
In a saucepan, combine fresh strawberries and brown sugar. Cook over medium heat until strawberries break down and become syrupy. Blend until smooth and strain if desired.
- 7
Make the Crunch
In a bowl, mix oats with melted coconut oil. Spread evenly on a baking sheet and bake at 180°C (350°F) for 10-12 minutes until golden.
Crispy Tuile
- 8
- 9
Bake the Tuiles
Spoon small amounts of the batter onto a baking sheet lined with parchment paper, spreading them thin. Bake at 180°C (350°F) for 5-7 minutes until edges are golden. Let cool before lifting.
