The weather is warming up and there’s no better way to celebrate it than make and enjoy summery treats like these STRAWBERRY SHORTCAKE NICE CREAM BARS.

A delicious dreamy creamy strawberry nice cream sandwiched between a sugar cookie base. Made with Native Forest Organic Coconut Cream by @danishealthyeats⁠

Get the recipe below!

Base:

• 1 cup raw cashews⁠

• 1 cup almond flour⁠

• 1/3 cup pitted dates⁠

• 2 tbsp cashew butter⁠

• 1 tsp vanilla⁠

• 1/3 cup maple syrup⁠

Ice Cream⁠:

• 2 cups soaked cashews⁠

• 1/4 cup Native Forest Organic Coconut Cream⁠

• 1 cup frozen strawberries⁠

• 1/4 cup maple syrup⁠

• 1 tbsp lemon juice⁠

• 2 tsp vanilla⁠

Coating:⁠

• 1/2 cup freeze dried strawberries

• 1 tbsp maple syrup⁠

• 2 tbsp almond flour⁠

• 1/4 cup unsweetened shredded coconut flakes⁠

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Instructions:

1. Combine all base ingredients in a food processor until dough forms.

2. Line two loaf pans with parchment paper.

3. Divide the dough amongst the two, pressing it down firmly.

4. Combine all ice cream ingredients in the food processor, mixing until completely smooth.

5. Spread over one of the bases and place in the freezer to set.

6. Once the ice creams hardened, gently place the other base over top, gently pressing it down slightly. Place back in the freezer for 25 min or so.

7. Remove, cut into bars, roll in the coating if using, & enjoy!