Remember those iconic strawberry shortcake ice cream bars from the ice cream truck? They were my favorite!! This homemade version captures all that nostalgic magic but with a healthy twist! Made with clean ingredients and my vanilla bone broth protein for an amazing protein boost, it's your favorite childhood summer treat made nutritious.

Trust me, one bite and you'll be transported back to those perfect summer days, but now you can feel good about every spoonful - 25g protein and only 300 calories!

Serves: 1-2 Total Time: Overnight Preparation (10 minute prep time, 24 hour freeze time)

Strawberry Ice Cream:

1 cup fresh or frozen strawberries 

¼ cup coconut yogurt

1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein

1 tbsp hemp hearts

½ tsp guar gum

1 tbsp granulated monkfruit, as desired for sweetness

¼ tsp hand-harvested sea salt

1 cup unsweetened coconut milk

Strawberry Shortcake Crumble:

½ cup freeze dried strawberries

¼ cup almond flour

¼ cup raw coconut flakes

5 large medjool dates

Filtered water, as needed to blend

Directions:

Creami:

Blend together all ingredients for the strawberry ice cream, and freeze in a Creami pint for 24 hours. 

Prep the shortcake crumble by processing together all of the ingredients until an even, crumbly mixture occurs. Set aside. 

Remove the creami from the freezer, rinse under hot water and run twice on lite ice cream. Once run, sprinkle on the strawberry shortcake crumble and top with a sliced strawberry. 

Note: You can make the ice cream and freeze into a loaf pan.