Strawberry Shortcake Ice Cream Bars

Ingredients:

Cookie Base

• 1 packages of Finn Crisp Original Thins
• ½ cup coconut sugar
• 6 tbsp Carrington Farms Organic Coconut Cooking Oil

Ice Cream Layer

• 2 ¼ cups raw cashews *soaked in hot water for 20 minutes
• 2 cups frozen or fresh strawberries, chopped
• ½ cup maple syrup 
• ⅔ cup chilled coconut cream 
• ¼ cup Carrington Farms Organic Coconut Cooking Oil
• 2 teaspoons vanilla extract
•  ½ teaspoon salt
• 1 scoop simply teras pure whey protein, bourbon vanilla

Strawberry Crumb Topping

• 1 package Finn Crisp Original Thins
• ½ cup cane sugar
• 1.2 oz bag freeze dried strawberries

Directions:

1. Prepare a 8x8 baking dish by lining it with parchment paper. You can also make this into an ice cream cake by using a springform pan.
2. Prepare crust: Add the Thins and coconut sugar to a food processor, pulsing until no large chunks remain. Then add Carrington Farms Organic Coconut Cooking Oil until a formable crust forms.
3. Add the prepared crust to the pan, spreading it out evenly with your hands or a spatula. Press the crust down tightly into the pan.
4. Prepare ice-cream filling: Add all of the ice cream ingredients to a high-powered blender or food processor.
5. Blend for a few minutes, until completely smooth. You can taste the mixture & adjust as you’d like (more strawberries, more sweetener, etc). 
6. Pour the ice cream layer over the base, spreading it out evenly.
7. Make the strawberry shortcake crumb topping: Add the Thins, sugar and freeze dried strawberries to the food processor, pulsing 30 seconds or so until it creates a crumb texture and no large chunks remain. 
8. Sprinkle the crumb topping over the ice cream layer, pressing it down into the top very slightly. Place the pan in the freezer for 3-4 hours until completely firm.
9. Remove from the pan and let thaw for 10 minutes to make cutting into bars easier. Enjoy!