When it comes to summer, easy no bake treats are a must! Bonus points if they’re of the frosty variety, for cooling off on a hot day! We’ve had lots of hot days these past few weeks and if it’s warm where you are, you’ll love today’s seasonal ice cream recipe! It has actually become a blog tradition to make new ice cream bars each summer, but this one just might be a new favorite! 3 layers of frosty deliciousness, inspired by blueberry crisp. When layered and sliced into bars, you’ll enjoy the best of two desserts summer favorites in one!
BLUEBERRY CRISP ICE CREAM BARS
These bars are made with an oat almond and date crust, cinnamon blueberry sauce, oat milk ice cream and fresh blueberries. Vegan & gluten free.
The blueberry crisp ice cream bars are a healthier alternative, made with vegan oat milk ice cream and a gf crust. The crust is a satisfying combination of almond flour, gf oats, cinnamon, dates & coconut oil, with yummy crisp/oat flavor in every bite. The second layer is a combination of store bought oat milk ice cream and a homemade blueberry cinnamon sauce. The bars are topped off with fresh blueberries and together taste just like a bowl full of blueberry crisp! Sweet, summery fruity and frosty with a bit of crunch and spice.
Because it’s summer, and it’s scorching outside, you’ll appreciate how easy this no bake ice cream dessert is to make!
HOW TO MAKE BLUEBERRY CRISP ICE CREAM BARS
No baking necessary! Start by heating 1 cup fresh blueberries, with cinnamon, gf vanilla and water over the stove on medium. Allow the mixture to combine and the blueberries to break down and thicken, about 5 minutes. Remove from heat and pour in a dish to cool. While cooling, pull ice cream from freezer to soften, then soak the dates in hot water for 5 minutes. Remove the pits of the dates, then place in a food processor with almond flour, gf oats, salt, cinnamon and coconut oil. Process the mix until blended and fully combined. The mix should be a thick slightly sticky crust like texture. Press into a 9×5″ parchment lined loaf pan then transfer to the freezer cool. Once blueberry mix has cooled, pull the pan from the freezer and spread a thick layer of softened oat milk ice cream onto the crust. Pour blueberry sauce on top of the ice cream and then top with a second layer of ice cream. Transfer back to the freezer to freeze, for 15 minutes, then top with halved blueberry slices.
Transfer back to the freezer to freeze for at least 2 hours.
Once solid, slice into bars and serve immediately, or return to the freezer in a air tight container for up to 4 weeks.
Then enjoy for a quick cool down and to satisfy dessert cravings. Healthier and also suitable for anyone with allergies!
Blueberry Crisp Ice Cream Bars
- Prep Time: 30
- Cook Time: 5
- Total Time: 35 minutes
- Yield: 12 1x
- Category: No bake
- Method: Ice Cream
- Cuisine: Dessert
- Diet: Vegan
Description
Oat almond and date crust, cinnamon blueberry sauce, oat milk ice cream with fresh blueberries on top. Vegan & gluten free.
Ingredients
FOR THE OAT ALMOND CRUST:
- 5 dates pitted and soaked in hot water for 5 minutes
- 1 1/4 cup almond flour
- 1/3 cup gf oats
- 3 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp salt
FOR THE BLUEBERRY SAUCE:
- 1 cup fresh rinsed blueberries
- 2 tbsp water
- 1 tsp vanilla
- 1 tsp cinnamon
FOR THE ICE CREAM:
- 2 pints vegan ice cream of choice, softened. We used oat milk ice cream
BLUEBERRY TOPPING:
- 1 cup fresh blueberries, rinsed and halved.
Instructions
FOR THE ICE CREAM BARS:
Start by heating 1 cup fresh blueberries, with cinnamon, gf vanilla with water over the stove on medium.
Allow the mixture to combine and the blueberries to break down and thicken, about 5 minutes.
Remove from heat and pour in a dish to cool.
While cooling, pull ice cream from freezer to soften.
FOR THE CRUST
Soak the dates in hot water for 5 minutes.
Remove the pits of the dates, then place in a food processor with almond flour, gf oats, salt, cinnamon and coconut oil.
Process the mix until blended and fully combined.
The mixture should be a thick slightly sticky crust like texture.
Press crust into a 9×5″ parchment lined loaf pan then transfer to set (about 15 minutes.)
ASSEMBLING THE LAYERS:
Once blueberry sauce has cooled, pull the loaf pan (crust) from the freezer and spread a thick layer of softened oat milk ice cream onto the crust.
Pour blueberry sauce on top of the ice cream and then top blueberries with a second layer of ice cream.
Transfer back to the freezer to freeze, for 20 minutes, then top with halved blueberry slices.
Transfer back to the freezer to freeze for at least 2 hours.
Once solid, remove from the loaf pan and slice into squares and serve immediately, or return to the freezer in a air tight container for up to 4 weeks.
Enjoy!
Notes
Use any ice cream of choice in this recipe.
Keywords: vegan ice cream, recipes, blueberry, crisp, no bake, gluten free, almond flour, blueberries, easy recipes, summer dessert, ice cream bars
With blueberry season upon us, now’s a perfect time to make a batch of these ice cream bars!
They are an excellent treat to serve at summer parties as they can be made so much in advance and require very little extra work.
Pre-slice these frosty blueberry crisp ice cream bars to grab from the freezer and enjoy anytime throughout the day! If you love blueberry crisp as much as I do, be sure to bookmark and pin the recipe to give it a try! You can also check out my strawberry rhubarb bars here.
This post titled Blueberry Crisp Ice Cream Bars was seen first on Posh Little Designs. All Rights Reserved. 2020.
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