Desserts / Food

Strawberry Shortcake Ice Cream Sandwiches


It’s my (Sam) first summer ever in San Luis Obispo (SLO), California. College years have been fun, but SLO particularly in summer seems to possess a relaxing, care-free, enjoyable quality that she has fallen in love with! Frequent trips to the farmer’s market, Avila beach, mt favorite coffee shops and the tip-top of SLO mountains, makes me a happy girl. Last Thursday, my boy friend and I decided to go to the farmer’s market last-minute… so glad we did. As you know, I would go on and on about all the nutritious wonders we picked up (but actually we will, read more here: “A SLO Summer“!) But first we’ll getting to the sweets they whipped together using farmers market strawberries! Who can resist?


We could have just eaten them as they were as they were, in their pure and natural form, bursting red sugar drops. The simple pleasure of  just eating handfuls of strawberries, allowing the juice to drip down your arms-my absolute fave! Adding it to cereal, yogurt, or making it into a smoothie are all good options, too. BUT who doesn’t want to have fun when you have such delicious ingredients? So, these bad boys were whipped up in a jiffy to become what literally tasted like strawberry shortcake!

Warning: You may want to find a friend to share this with because it is very big! Or maybe you don’t want to…it’s your choice. We would recommend cutting it in half to make it easier to eat, whether you are sharing it or not. The waffle is perfect for this dessert because it is much less sweet than a cookie that is traditionally used in ice cream sandwiches. The ice cream is made from coconut milk which is high in lauric acid, a component required to make your metabolism run efficiently. Additionally, the ice cream is made with agave instead of refined sugar, meaning that it is considered low glycemic index and, as a result, should not spike your blood sugar as much as a product that contains refined sugar.

As always, we send you LOVE and PEACE without GREASE!

Strawberry Shortcake Ice Cream Sandwiches
Prep time
Cook time
Total time
The bursts of fresh, juicy, perfectly sweet strawberries surrounded by vanilla bean ice cream is heavenly. If you are gluten-free and have missed eating strawberry shortcake, this is a fun and creative way to enjoy an old favorite.
Recipe type: Dessert
Cuisine: Gluten-Free
Serves: 4
  • SoDelicious Vanilla Coconut Milk Ice Cream, softened
  • Van's Original Gluten-Free Waffles, toasted and cooled
  • Fresh strawberries, sliced
  1. Toast the waffles according to the directions.
  2. Allow the ice cream to sit and soften while the waffles are toasting.
  3. While the waffles are toasting and cooling (about 10 minutes total), wash and slice as many strawberries as your heart desires. (I used 5 whole strawberries)
  4. Gently spread a half-inch layer of the ice cream onto one waffle using a large spoon.
  5. Add the sliced strawberries and another half-inch layer of ice cream. Place the other toasted waffle on top.
  6. Garnish if desired with sliced strawberries and mint.
  7. *These taste best when eaten immediately because the warm, toasted waffle juxtaposed against the creamy cold ice cream is just everything you could ever wish for! However, you can put them in the freezer for a little to firm them up but I would not suggest leaving them in long enough for the strawberries to freeze.