←
🍰
Betty's
Cookbook
▾
🏠
✏️
⚙️
🗑️
❤️
🏠
✏️
⚙️
🗑️
Edit recipe
🌐 Vertaal naar NL
🌐 Translate to EN
Dish photo
📎 Choose photo
Name
*
Description
These homemade blueberry ice cream bars are incredibly creamy on the inside and covered with a crispy dark chocolate shell. Made with real blueberries, cashews, coconut cream, maple syrup and blue spirulina, they taste like a luxurious berry ice cream bar from a high-end dessert shop. Creamy, fruity, chocolatey and refreshing. Perfect for lovers of blueberry desserts, homemade Magnum bars and easy no-bake recipes.
Dish type
*
Ice cream
▾
Country / cuisine
🌍
Internationaal
▾
Prep time (minutes)
Servings
Tags
Season
All year / not set
Spring
Summer
Autumn
Winter
All year
Rating
★
★
★
★
★
Notes
✨ Betty's tip
Ingredients
*
✕
✕
✕
✕
✕
✕
✕
+ Add ingredient
Preparation steps
*
1.
Blend blueberries, cashews, coconut cream, maple syrup, blue spirulina and a pinch of fleur de sel until completely smooth.
✕
2.
Pour the mixture into popsicle molds or a small baking pan.
✕
3.
Place sticks in the molds and put in the freezer for at least 4 hours or until completely frozen.
✕
4.
Melt the dark chocolate in a double boiler or in the microwave.
✕
5.
Remove the frozen blueberry bars from the molds.
✕
6.
Dip each bar in the melted chocolate so they are completely covered with a crunchy chocolate shell.
✕
7.
Let the chocolate harden briefly and serve immediately, or store in the freezer.
✕
+ Add step
Save changes
Cancel