Dairy-Free Strawberry Fool
Prep time
Cook time
Total time
Author: Marisa Raponi
Serves: 8
Ingredients
Crust:
- 1½ cups dairy-free crushed cookie crumbs (gluten-free, if needed)
- ⅓ cup dairy-free shortening (such as Spectrum)
Filling:
- 500ml (1 pint) So Delicious Dairy Free Cherry Amaretto Coconut Milk Ice Cream
- 1 cup water
- 1 box strawberry or raspberry gelatin (can sub vegan jel by Bakol or Simply Delish, if desired)
- 454g (16 ounces) So Delicious Dairy Free Strawberry or Blueberry Cultured Coconut Milk
- 2 cups hulled and sliced strawberries
Instructions
Crust:
- Mix together the crumbs and shortening until well distributed.
- Sprinkle into the bottom of a trifle bowl.
Filling:
- Take the Cherry Amaretto ice cream out of the fridge
- Bring the 1 cup of water to a boil in a saucepan.
- Remove from the heat and pour the gelatin into the water and stir to dissolve the sugar. Do not be tempted to add more water. Let cool.
- Pour the cooled jello into a stand mixer bowl and mix in the dairy-free yogurt.
- Fold in the strawberries followed by the softened dairy-free ice cream.
- Pour the mixture over the crumbs in your trifle dish, smoothing out the top.
- Cover with plastic wrap and refrigerate overnight. It will set-up a bit.
- Serve individual servings with extra berries macerated with a bit of sugar, if desired.
Notes
*This can be poured into a springform pan and frozen, then sliced into wedges*
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=197287