Desserts

Blueberry Crunch Ice Cream Bars

These vegan Blueberry Crunch Ice Cream Bars are made with simple and healthy ingredients. They come together in just a few minutes and are topped with freeze-dried blueberries and crushed graham crackers for the perfect crunch.

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a plate that is filled with blueberry crunch ice cream bars

Why You’ll Love This Recipe

  • Blueberry Crunch Ice Cream Bars are made with simple and wholesome ingredients.
  • As written, this recipe is vegan, dairy free, plant-based and gluten free.
  • The ice cream is made with coconut cream and cookie butter making it completely nut free.
  • The outer layer is sweet and crunchy giving it the perfect texture.
  • A great sweet treat to have stored in your freezer that is actually healthy.
  • These ice cream bars taste incredibly indulgent but are secretly healthy for you.
  • If you loved this recipe, be sure to check out my fudge bars!

Ingredients And Substitutions

These are the main ingredients and substitutions for Blueberry Crunch Ice Cream Bars. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of these ice cream bars are made with coconut cream which is different than coconut milk. Coconut cream has a thicker consistency which gives these bars a creamy texture.

To keep this recipe nut free, I used a cookie butter which is similar to oat butter. Otherwise, you can use almond butter, peanut butter or any other nut or seed butter that you’d like.

Maple syrup is a unrefined sweetener that I love using in my recipes. You can also sub for honey, agave, cane sugar or coconut sugar.

Vanilla extract adds flavors to any sweet recipe.

Once frozen, these bars are dipped in freeze-dried blueberries and crushed graham crackers.

all the ingredients that you need to make these ice cream bars in individual containers.

How To Make

ONE: In a food processor or blender, add in the coconut cream, cookie butter, maple syrup and vanilla extract. Blend until smooth and creamy.

TWO: Pour ingredients into a popsicle mold and freeze until frozen.

THREE: When ready, crush the freeze-dried blueberries and graham crackers. Either in a blender or in a bag with a rolling pin.

FOUR: Brush the outside of each ice cream stick with a touch of maple syrup and then dip each one in the blueberry mixture.

one of the ice creams in the crunchy topping mixture.

Tips And Tricks

Use a blender to combine all the ingredients for the ice cream. You want to ensure all the ingredients are well incorporated, smooth and creamy.

A silicon ice cream mold is going to work the best for these ice cream recipes, making them really easy to remove.

Brush each frozen ice cream bar with maple syrup or another sticking sweetener so that the blueberry mixture sticks without falling.

How To Serve And Store

Serve Blueberry Crunch Ice Cream Bars with the crunchy blueberry outer topping.

Store in an airtight container in the freezer and enjoy up to 30 days.

a hand holding one of the blueberry ice cream bars

Taste And Texture

These Blueberry Crunch Ice Cream Bars are sweet, a little tart and a touch of saltiness.

The texture is smooth, chewy and creamy on the inside, but crunchy on the outside.

a hand holding one of the Blueberry Crunch Ice Cream Bars with a bite taken out of it

Frequently Asked Questions

Can I use coconut milk from a carton?

No, unforteunly that won’t work the same. It needs to be coconut cream from a can.

Can I add blueberries into the ice cream?

Yes totally! Blend a few fresh blueberries into the ice cream before adding to the silicon molds.

Can I use freeze-dried strawberries instead?

Absolutely!

Other Recipes You May Like

If you make these Blueberry Crunch Ice Cream Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Blueberry Crunch Ice Cream Bars

These vegan Blueberry Crunch Ice Cream Bars are made with simple and healthy ingredients. They come together in just a few minutes and are topped with freeze-dried blueberries and crushed graham crackers for the perfect crunch.
4 based on 2 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
3 hours
TOTAL TIME:
3 hours, 30 minutes
Author - Hannah

Ingredients

  • 1 13.5 oz can of coconut cream, not coconut milk
  • 1/2 cup cookie butter, can sub any other nut or seed butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup crushed graham crackers
  • 1/2 cup freeze-dried blueberries

SCALE:

1X

YIELDS:

5 ice cream bars

Directions

  1. In a food processor or blender, add in the coconut cream, cookie butter, maple syrup and vanilla extract. Blend until smooth and creamy.
  2. Pour ingredients into a popsicle mold and freeze until frozen.
  3. When ready, crush the freeze-dried blueberries and graham crackers. Either in a blender or in a bag with a rolling pin.
  4. Brush the outside of each ice cream stick with a touch of maple syrup and then dip each one in the blueberry mixture and enjoy!

Notes

  • Use a blender to combine all the ingredients for the ice cream. You want to ensure all the ingredients are well incorporated, smooth and creamy.
  • A silicon ice cream mold is going to work the best for these ice cream recipes, making them really easy to remove.
  • Brush each frozen ice cream bar with maple syrup or another sticking sweetener so that the blueberry mixture sticks without falling.

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Leave A Comment And Rate This Recipe!

Rating:

Hi there, unfortunately no. That is the main ingredient for this recipe and it’s what provides that “ice cream” texture.