Blueberry Crunch Ice Cream Bars

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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
Course Dessert


  • 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


  • 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!


  • 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.

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