This recipe for dairy-free strawberry fool is a “video” entry in our March Recipe Madness Contest, created and submitted by Marisa Raponi of Tasty Delights. To qualify, the recipe contains 8 ingredients or less, but includes Coconut Milk Ice Cream and Cultured Coconut Milk by So Delicious Dairy Free.
The finished dairy-free strawberry fool:
Dairy-free ice cream lends sweet, cool flavor to this berry-licious dairy-free strawberry fool.
For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Dairy-Free Strawberry Fool
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, and optionally vegan and vegetarian. Just be sure to choose crunchy cookies that suit your dietary needs and opt for vegan jel if you prefer not to use gelatin.
- 1½ cups dairy-free crushed cookie crumbs (gluten-free, if needed)
- ⅓ cup dairy-free shortening (such as Spectrum)
- 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
- Mix together the crumbs and shortening until well distributed.
- Sprinkle into the bottom of a trifle bowl.
- 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.
