The easiest frozen treat you will ever make! This 3-ingredient Vegan Strawberry Pie Pop tastes like a slice of strawberry pie, without any of the work. A cool treat to enjoy this summer, it’s unique shape makes it extra fun. This is allergy-friendly and is free of: wheat, dairy, egg, soy, peanut and tree nuts. It’s also vegan and gluten-free!
This post is sponsored by Enjoy Life Foods. All opinions and thoughts are mine.
Anyone else sad about not having a lot of vegan or dairy-free ice cream flavors? Don’t get me wrong–it’s a miracle that we even have some options, but vanilla and chocolate and a few other flavors that are allergy-friendly (meaning they aren’t made out of cashew or almond milk) can get tiring.
I wanted something special this summer. I wanted something Ben & Jerry’s worthy. You know–the kind you could eat a whole pint of?
So, I set out to make an extra special ice cream treat for my allergic son instead of waiting for one to magically appear at my grocery store.
One of my favorite summer treats is strawberry pie. It has to, JUST HAS TO, have a graham cracker crust. Next, it has to have ripe summer strawberries and of course some vanilla ice cream on top. That was my inspiration. I wanted to have those same flavors all wrapped up in an ice cream flavor.
For those of you who have been following my social media, you know I just had a baby two weeks ago. So, I’ve been very busy keeping my three kids alive! Of course, I have to show them off:
So, this recipe had to be delicious, but it had to be QUICK AND SIMPLE too. A newborn and two busy boys doesn’t make for a lot of free time. This is where pre-packaged goods come in handy.
I love, Love, LOVE Enjoy Life’s Vanilla Honey Graham Crunchy Cookies. They have that same crispness graham crackers do, and that same delicious, honey flavor too. So, those would be a perfect “crust” for the ice cream.
Next was simple, I grabbed the freshest, prettiest strawberries I could find. Don’t you just love the summer abundance of sweet berries??
Then, for a base I chose a vanilla bean ice cream. There are several brands and varieties you can go with. Just make sure that it’s a type you can safely have. We’ve had So Delicious and Nada Moo and Tofutti without any problems.
I decided to go with a fun, new shape. My kids went bananas over it. Instead of our tired popsicle molds, I went with some fun Dixie cups.
To assemble it, all I did was let the ice cream be melted enough to make it stir-able. I then added my strawberries and crushed cookies. I poured a little ice cream into the cup (about half full) and then put another layer of crushed cookies, just to add some more texture…and because #cookies. Then I filled it to the top, stuck a popsicle stick in it and let it freeze. EASY!
To enjoy, all you have to do is unwrap the paper cup and enjoy this fun pop! It’s a great size–not too big, and not too small.
I have my mom staying with me for a month because she is freaking amazing, and I wanted help while adjusting to three kids, nursing, recovering…etc. She has no food allergies or limitations. She finished off my pops and said they were so good! You know that’s a good sign when someone who can have any type of ice cream has two of your gluten-free vegan versions!
With simple, fresh ingredients you know you can’t go wrong. I like all three of the ingredients separate, so I knew they’d be good together.
I love this recipe because it gives me food freedom. Freedom to step outside of the ice cream flavors offered at the store and create my own. I love not being stuck in a box (or ice cream carton for this matter!) and having the ability to use my creativity to make my own ice cream flavors. I definitely wouldn’t have gone to the time or trouble if I had to make my own cookies for this recipe. This summer with how busy we are we just wouldn’t have had time. So, I’m super grateful for a company like Enjoy Life that allows me to eat freely. I love that I don’t have to worry because I know their products are always free of the top-8 allergens, so I have total peace of mind.
Having just celebrated the 4th of July and the sweet freedom’s we enjoy in the USA, I couldn’t help reflect that because of good companies like Enjoy Life, we’re able to have so many more freedoms when it comes to eating because of the quality and safety they put in their products. While this post is sponsored, it’s sponsored because I asked them! I knew I wanted to use their cookies because they are the first cookies that come to my mind and because they’re the cookies I trust for my kids’ multiple food allergies.
I hope you too can have food freedom this summer, whether it’s making this recipe, or coming up with one of your own. With lots of yummy add-in options through Enjoy Life the possibilities and food freedom you’ll experience are endless. May you stay cool, enjoy lots of sweet treats like this and have a safe summer!
- 1 carton of dairy-free ice cream, softened (we've used So Delicious, Nada Moo & Tofutti without any problems--be sure it fits your dietary needs!)
- 1 packaged of washed and diced strawberries
- 1 package of Vanilla Honey Graham Crunchy Cookies
- Small Dixie paper cups
- Wooden popsicle sticks
- Let the ice cream soften.
- While it softens, take your cookies and crush them, as well as dice your strawberries.
- Pour the softened ice cream into a bowl and add ¾ of the crushed cookies as well as the strawberries. You may add more or less to your liking.
- Take the dixie cup, and fill it half way with the ice cream mixture. Pour more cookie crumbs in the center. Top with the rest of the ice cream until the cup is full.
- Stick a popsicle stick in the center.
- Once you've used all of the ice cream mixture, put the cups on a tray and place in your freezer. Freeze 2-3 hours, or until set.
- To eat, simply pull the paper cup off and enjoy.
- *The cookie crumbs may also be placed first in the cup, if you'd like the crumbs as a crust to the ice cream cup. There's really no wrong way to assemble!
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Looking for other allergy-friendly summer treats? Here are a few of my other favorites: