Crumbl Strawberry Ice Cream Bar Cookies (Copy Cat Recipe)
If you're a fan of Crumbl Cookies and can't get enough of their rotating menu of indulgent treats, you're going to love this homemade version of their Strawberry Ice Cream Bar Cookie—with a vegan twist! This easy recipe delivers the nostalgic flavor of a strawberry shortcake ice cream bar, complete with a soft, buttery cookie base and a creamy frosting topped with golden Oreo and freeze-dried strawberry crumble.
This copycat Crumbl cookie recipe captures the essence of one of the most popular flavors Crumbl has ever released—sweet, fruity, creamy, and with just the right crunch. Plus, it's completely dairy-free and vegan-friendly, making it perfect for anyone looking for a delicious plant-based treat.
Why You’ll Love These Vegan Strawberry Ice Cream Bar Cookies
Tastes just like the Crumbl original
Packed with real freeze-dried strawberries for bold, natural flavor
Crushed Golden Oreos give that perfect nostalgic crunch
Completely vegan with no dairy or eggs
Easy to make with simple ingredients
These vegan copycat Crumbl Strawberry Ice Cream Bar Cookies are a must-try if you’re craving a bakery-style cookie at home. The combination of creamy frosting, fruity crumble, and soft-baked cookie is out of this world. Plus, with plant-based ingredients, you can enjoy all the flavor with none of the dairy!
Looking for more vegan Crumbl cookie recipes? Be sure to check back for new cookie recreations every week!
1. Vegan Butter (3 tbsp)
Description: Provides moisture, richness, and a tender texture to the cookies.
Substitution: Use refined coconut oil or margarine. If using coconut oil, make sure it’s solid, not melted.
2. Non-Dairy Milk (2 tbsp)
Description: Adds moisture and helps bind ingredients together.
Substitution: Almond milk, oat milk, soy milk, or any unsweetened plant-based milk.
3. Vanilla Paste (1 tsp)
Description: Adds a rich, deep vanilla flavor. Vanilla paste includes specks of real vanilla bean for an elevated taste.
Substitution: Use an equal amount of vanilla extract, or scrape the seeds from 1/2 a vanilla bean pod.
4. Granulated Sugar (1/3 cup)
Description: Sweetens the cookies and helps with texture and spread.
Substitution: Cane sugar, coconut sugar (will darken color), or a granulated monk fruit blend for a lower-sugar option.
5. Baking Powder (1 tsp)
Description: Leavens the cookies, giving them a soft rise.
Substitution: Use 1/4 tsp baking soda + 1/2 tsp lemon juice or vinegar as a DIY leavening alternative.
6. All-Purpose Flour (2/3 cup + 2 tbsp)
Description: Provides structure to the cookies.
Substitution: Use a 1:1 gluten-free baking flour if needed, or substitute half with almond flour for a softer texture (may slightly change structure).
7. Freeze-Dried Strawberries (1/3 cup, crushed)
Description: Adds intense, natural strawberry flavor and color without moisture.
Substitution: Dried strawberries (chopped finely) or strawberry powder. Avoid fresh strawberries—they introduce too much moisture.
8. Golden Oreos (1/3 cup, crushed)
Description: Adds crunch and vanilla cookie flavor that mimics the coating on strawberry shortcake ice cream bars.
Substitution: Use any vanilla sandwich cookies or gluten-free sandwich cookies. For a homemade touch, try crushed graham crackers with a bit of vanilla.
Ingredients:
Vegan butter
Nondairy milk
Vanilla paste
Sugar
Baking powder
All purpose flour
Freeze dried strawberries
Golden Oreos
Recipe:
Makes 8-10 cookies
3 tablespoons vegan butter
2 tablespoons nondairy milk
1 teaspoon vanilla paste
1/3 cup sugar
1 teaspoon baking powder
2/3 cup + 2 tablespoons all purpose flour
1/3 cup freeze dried strawberries
1/3 cup crushed golden Oreos
Frosting:
1/4 cup softened vegan butter
1 cup powdered sugar
1/2 - 3/4 teaspoon vanilla extract
1 -2 teaspoon nondairy milk (only use if your frosting looks super thick)
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, combine the melted vegan butter, non-dairy milk, vanilla paste, and sugar. Mix until smooth.
Stir in the baking powder and flour until a soft dough forms.
Fold in the crushed freeze-dried strawberries and Golden Oreos.
Scoop the dough onto the baking sheet (about 2 tablespoons per cookie) and flatten slightly.
Bake for 7-9 minutes, or until the edges are just golden.
Allow the cookies to cool completely before frosting.
Frosting Instructions
Beat the softened vegan butter and vanilla until creamy.
Gradually mix in powdered sugar until smooth.
Add a splash of non-dairy milk if the frosting is too thick.
Spread the frosting on cooled cookies and top with more crushed strawberries and Golden Oreos for that iconic strawberry shortcake bar texture.
To keep your vegan copycat Crumbl Strawberry Ice Cream Bar Cookies fresh, store them in an airtight container in the refrigerator for up to 5 days. The frosting stays firm and the cookies retain their soft texture when chilled. For longer storage, you can freeze the cookies—frosted or unfrosted—for up to 2 months. Just let them thaw in the fridge or at room temperature before enjoying.
