Blueberry Ripple Frozen Yogurt Ice Cream Bars
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The ease of no churn vanilla frozen yogurt with the sweet blueberry ripple will leave you making these every weekend!
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Recipe Card
For the Blueberry RIpple
ingredients
- 2 cups blueberries
- 1/3 cup brown sugar
- 2 tablespoons fresh lemon juice
- pinch salt
For the Puffed Quinoa Granola Crust
ingredients
- 1/2 cup almonds
- 1/2 cup dates, packed
- 1 cup rolled oats
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 1/2 lemon, juiced
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup puffed quinoa
For the No Churn Vanilla Frozen Yogurt
ingredients
- 2 cups Greek yogurt
- 1 1/2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1 lemon, zested (need 2 teaspoons)
- 1/2 cup powdered sugar
- 1/4 cup honey
To Make the Blueberry Ripple
Method
Step 1
Add the blueberries, lemon juice and brown sugar to a medium saucepan. Bring to a boil, reduce heat to medium high and cook until blueberries are broken down and have begun to thicken into a sauce - about 8 to 10 minutes. Remove from heat and allow to cool completely to room temperature. Set in the fridge until ready to use.
To Make the Puffed Quinoa Granola Crust
Step 1
Preheat oven to 350ºF and line a 9x9 inch square baking pan with parchment paper.
Step 2
In a food processor, pulse almonds until crumbly. Add in dates, coconut oil, almond butter, lemon juice, vanilla and salt. Pulse until smooth. Add in rolled oats and pulse until a crumbly mixture forms. Add in puffed quinoa and pulse to just combine.
Step 3
Press into prepared pan, spreading to the corners to form about a ¼ inch thick even layer on the bottom of the pan. Bake for 12 minutes; remove from oven and allow to cool completely to room temperature.
To Make the No Churn Vanilla Frozen Yogurt
Step 1
Once your crust & blueberry ripple have cooled completely, prepare your frozen yogurt.
Step 2
In a large mixing bowl, whisk together yogurt, vanilla, lemon zest, powdered sugar and honey.
Step 3
In a separate bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipping cream into yogurt mixture until combined.
Step 4
Spread a thin layer of the frozen yogurt (about 1 cup) on top of the crust. Spread to the outer corners of the pan. Top with about ¼ cup of the prepared blueberry compote, and use the back of a spoon or an offset spatula to spread the compote over the frozen yogurt layer.
Step 5
Next add ½ of the remaining frozen yogurt to the pan, spreading again to the outer edges. Top with another ¼ cup of the compote and spread over frozen yogurt. Top with remaining ½ of frozen yogurt mixture and spread to the outer edges of the pan. Drizzle a few more tablespoons of the blueberry ripple on top, and use a knife to swirl the ripple into the top of the frozen yogurt.
Step 6
Sprinkle with a few more fresh blueberries and set in the freezer to chill for at least 6 hours. Once frozen, slice your bars to your desired shape and enjoy!