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!