Blueberry Ice Cream Bars are the perfect cool treat on a hot summer day. Made with delicious layers of vanilla ice cream & blueberry frozen yogurt, a crumbled shortbread topping & no-bake cookie crust. Includes low carb / keto option plus recipe plus recipe video!
It’s been a hot summer and I can’t think of a better way to cool down with than a cool frozen treat.
These Blueberry Ice Cream Bars are our latest favorite. They are a spinoff of these Good Humor Strawberry Shortcake Ice Cream Bars which I was obsessed with when I was growing up.
They were seriously the best! I could never resist that bright strawberry center surrounded by vanilla ice cream and a strawberry crumb coating.
Since these Strawberry Shortcake Ice Cream Bars have been such a hit, I couldn’t wait to make a blueberry version.
They turned out SO good and I seriously can’t decide which one I love more.
How to make Blueberry Ice Cream Bars
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- Start with a no-bake shortbread (or any other vanilla sandwich – they even have these gluten-free ones if needed) cookie crust and press it firmly into a square pan. For a low carb / keto version, use Nui Snickerdoodle cookies or my keto sugar cookie recipe and press it into 8×8 square baking pan.
- Spread a layer of your favorite vanilla ice cream (homemade or from the store). You can use my homemade, Halo Top , Wink or Keto Pint for a low carb version.
- Top with a layer of blueberry sorbet or ice cream (homemade or from the store). If you can’t find blueberry sorbet, grab some vanilla ice cream (use my homemade, Halo Top , Wink or Keto Pint for a low carb version) and blend it together with some frozen blueberries.
- Another layer of vanilla ice cream
- Finally, sprinkle the blueberry crumbled topping (made with crushed shortbread cookies and powdered freeze-dried blueberries or blueberry flavored gelatin powder)
- Pop the pan into the freezer so they set up and then cut them into little squares.
These cool and creamy Blueberry Ice Cream Bars would also make a fun project to make with the kids. Or prep them ahead for your next summer party, potluck or barbecue.
More frozen treats:
Strawberry Shortcake Ice Cream Bars
Lemon Cream Pie Ice Cream Bars
- 4-1/2 - 5 cups your favorite vanilla ice cream homemade or store-bought (use Halo Top Vanilla Bean, Keto Pint or Wink Vanilla for a low carb version)
- 2 1/2 cups blueberry sorbet homemade or store-bought (for a low carb version blend 1 cup low carb vanilla ice cream with 1 cup frozen blueberries)
- 6-8 shortbread cookies crushed, OR
you can use any Vanilla Creme Sandwich Cookies - they even have Gluten
Free ones or Use Nui Snickerdoodles for a low carb / keto version) - 1 Tablespoon unsalted butter , softened
- 3 Tablespoons freeze-dried blueberries pulsed into powder* OR blueberry gelatin (jello) powder
- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust - In a food processor, add the cookies and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of the lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping - In a small bowl, zip-top bag or food processor, add cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried blueberry powder (or blueberry jello powders). Set aside.
Assemble - Remove vanilla ice cream and blueberry frozen yogurt from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
- Place pan in freezer to harden slightly (about 10 - 20 minutes).
- Next, spread the blueberry frozen yogurt over the vanilla layer evenly. Again, place pan in the freezer for 10 minutes if needed. Add the final layer of vanilla frozen yogurt spreading evenly.
- Sprinkle the blueberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.
- Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.
Recipe Video
To make the blueberry powder, pulverize the freeze dried blueberries using a food processor, mortar and pestle, or plastic bag and rolling pin. We want the powder to be fine. Around 1 ounce of freeze dried blueberries will yield 3 tablespoons of powder.
***To ensure even layers of the ice cream, place the pan back in the freezer for about 10 minutes after adding each layer.
