Oat almond and date crust, cinnamon blueberry sauce, oat milk ice cream with fresh blueberries on top. Vegan & gluten free.
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
- 1 cup fresh blueberries, rinsed and halved.
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.
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