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Blueberry Ice Cream Bars + Recipe VIDEO
Blueberry Ice Cream Bars are made with layers of vanilla ice cream, 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
Chill Time 3 hours
Total Time 30 minutes
Servings 12 bars
Calories 196 kcal
Ingredients
- 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)
Crumbled Topping:
-
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
Instructions
-
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 the 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 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.
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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 Ice Cream Bars + Recipe VIDEO
Amount Per Serving (1 serving)
Calories 196
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 25mg8%
Sodium 92mg4%
Potassium 194mg6%
Carbohydrates 25g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 305IU6%
Vitamin C 0.6mg1%
Calcium 110mg11%
Iron 0.3mg2%
* 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.