Introducing Vegan Blueberry Crunch Ice Cream Bars, crafted with simple and wholesome ingredients. These bars are a breeze to make and boast a delightful topping of freeze-dried blueberries and crushed graham crackers for that perfect crunch.
Why You’ll Love This Recipe:
- These ice cream bars are crafted with simple, wholesome ingredients.
- This recipe is vegan, dairy-free, plant-based, and gluten-free, catering to various dietary preferences.
- The creamy ice cream is made with coconut cream and cookie butter, ensuring a nut-free delight.
- With a sweet and crunchy outer layer, these bars offer a delightful texture.
- A guilt-free indulgence stored in your freezer, offering both flavor and nutrition.
- Despite tasting indulgent, these bars are secretly healthy, offering the best of both worlds.
Tips And Tricks:
- Use a blender to ensure all ice cream ingredients are well incorporated, resulting in a smooth and creamy texture.
- Opt for a silicone ice cream mold for easy removal of the bars.
- Brushing each frozen bar with maple syrup helps the blueberry mixture adhere without falling off.
Frequently Asked Questions:
- Can I use coconut milk from a carton? Unfortunately, no. It’s essential to use coconut cream from a can for the desired consistency.
- Can I add blueberries into the ice cream? Absolutely! Blend a few fresh blueberries into the ice cream mixture before pouring it into the molds.
- Can I use freeze-dried strawberries instead? Yes, you can swap freeze-dried strawberries for a delightful twist!
Blueberry Crunch Ice Cream Bars
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 5 ICE CREAM BARS 1x
- Category: Dessert
Ingredients
Scale
- 1 can (13.5 oz of coconut cream)
- 1/2 cup cookie butter (or 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
Instructions
- In a blender or food processor, combine coconut cream, cookie butter, maple syrup, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into popsicle molds and freeze until solid.
- Once frozen, crush the freeze-dried blueberries and graham crackers either in a blender or by placing them in a bag and crushing with a rolling pin.
- Brush each frozen bar with a touch of maple syrup, then dip them into the crushed blueberry mixture.
- Enjoy your delightful Blueberry Crunch Ice Cream Bars!
Notes
- A blender ensures a smooth ice cream texture.
- Silicone molds make it easy to remove the bars.
- Brushing with maple syrup helps the toppings adhere well.
