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Blueberry Frozen Yogurt Bars + VIDEO
Blueberry Frozen Yogurt Bars are made with layers of vanilla and blueberry frozen yogurt, a crumbled shortbread topping & no-bake cookie crust. A fun twist on the classic Strawberry Shortcake Good Humor Ice Cream Popsicles.
Prep Time 30 minutes
Freezing Time 3 hours
Total Time 30 minutes
Servings 12 bars
Calories 146 kcal
Ingredients
- 19 shortbread cookies crushed (about 1 1/2 cups) (OR can also use gluten free or any Vanilla Creme Sandwich Cookies)
- 4-5 Tablespoons melted butter
- 4-1/2 - 5 cups of your favorite Vanilla Frozen Yogurt homemade or store-bought(Vanilla ice cream would work as well if you prefer)
- 2 1/2 cups of Blueberry Frozen Yogurt or Sorbet homemade or store-bought***
Crumble Topping:
- 6-8 Shortbread cookies crushed (OR can use gluten free ones)
- 1 Tablespoon unsalted butter softened
- 3 Tablespoons freeze-dried blueberries pulsed into powder* OR blueberry gelatin (jello) powder
Instructions
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Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
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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 a lined baking dish. Place in freezer for about 20 minutes to set.
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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.
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Assemble - Remove vanilla frozen yogurt and blueberry frozen yogurt from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla frozen yogurt over the cookie crust and spread evenly using an offset spatula.
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Place pan in freezer to harden slightly (about 10 - 20 minutes).
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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.
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Sprinkle the blueberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.
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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
Recipe Notes
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.
Nutrition Facts
Blueberry Frozen Yogurt Bars + VIDEO
Amount Per Serving (1 serving)
Calories 146
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 16mg5%
Sodium 142mg6%
Potassium 20mg1%
Carbohydrates 13g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 165IU3%
Calcium 8mg1%
Iron 0.6mg3%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.