Blueberry Crunch Ice Cream Bars
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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.
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.
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.
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.
Frequently Asked Questions
No, unforteunly that won’t work the same. It needs to be coconut cream from a can.
Yes totally! Blend a few fresh blueberries into the ice cream before adding to the silicon molds.
Other Recipes You May Like
- Fudge Pops
- Dairy Free Klondike Bars
- Dairy Free Fudge Popsicles
- Yogurt Blueberry Clusters
- Healthy Blueberry Crumb Bars
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 Instagram, Tiktok or Pinterest!