Description
An easy dairy-free frozen dessert with layers of coconut ice cream, crunchy cereal crumble, and a sweet blueberry swirl!
Ingredients
Scale
Crunch
- 3 cups (165g) flake cereal*
- 1 cup (200g) Natural Delights® Medjool Dates, pitted
- Optional: pinch of salt
Ice Cream
- 1 cup (200g) coconut cream
- 1 15oz can (380g) full-fat coconut milk
- 1/2 cup (100g) Natural Delights® Medjool Dates, pitted
- 1 tsp vanilla extract
- Optional: pinch of salt
Blueberry Swirl
- 1 cup (140g) blueberries**
Instructions
- Line a loaf pan with parchment paper or plastic wrap.
- In a food processor, process the cereal until broken down into a sandy consistency.
- Add the Medjool dates, and process until combined and sticky but still crumbly.
- Blend all the ice cream ingredients until creamy and smooth.
- Blend the blueberries (separately) into a puree.
- Layer into the pan: crunch (pressing in lightly) > ice cream > blueberry swirl > repeat ending with a layer of crunch on top.
- Freeze overnight.
- Remove from the freezer and allow to soften for 10 minutes or so.
- Slice and eat. Keep leftovers in the freezer.
Notes
*I used this flake cereal, but another flake cereal or even crispy rice cereal would work too!
**Or you can use blueberry jam.
Nutrition
- Serving Size: 1 slice
- Calories: 437
- Sugar: 40g
- Fat: 10g
- Saturated Fat: 9g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 5g
Keywords: easy, ice cream, dairy free, sugar free, healthy, cereal, no bake, summer, dessert, sandwich, coconut, frozen