I have to confess that I’ve always been a firm believer that ice cream should be — ice cream. The richness of the cream that melts in your mouth, the sweet flavor, I never thought anything could mask everyones favorite dessert. So, I challenged myself to find a way to cut the added sugar, cut the dairy, and still have creamy delicious ‘ice cream.’ Cue these non dairy blueberry ice cream bites. Even for your most skeptical friend (yesterday, it would have been me!), I bet you can turn them with this recipe.
I keep bags and bags of frozen blueberries in my freezer at all times as they’re great to have on hand to sweeten up a smoothie, add them to your pancakes, and now ice cream. I also had some left over dates from making my bacon wrapped goat cheese stuffed dates so I knew exactly how to finish those off. Dates are naturally so sweet, so only a few go along way.
How to make the crust
First, we start with the crust which is just two simple ingredients: oats and dates. Mix together your dates and dried oatmeal until the two ingredients bunch together. I recommend doing this in either a food processor or blender. I tried in my beloved magic bullet and it didn’t work as well.
Once the crust comes together, prep your muffin tins with a strip of parchment paper. DO NOT SKIP THIS STEP. It will be very difficult to get out the finished product once it’s frozen. Then, take just enough of the crust to fill the bottom of each tin.
How to make the filling
I was actually shocked how easy it was to make the filling. Once you have all your ingredients prepped, toss them all in a blender and blend until smooth. Fill your muffin tin with the filling and pop into the freezer for 4 hours or overnight.
When you make this recipe, don’t forget to tag me on Instagram @KrispXKristin to let me know how it turned out!
Make the Crust
- 5-6 medjool dates
- 1 cup of dried oats
- 1/4 cup of walnuts (optional)
Make the filling
- 3 medjool dates
- 3/4 cup of almond milk
- 1 tbsp of honey
- 1/2 tbsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup of cashew butter
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup of blueberries (frozen or fresh)
- Tear strips of parchment paper and place in each individual muffin tin. Set aside.
- Make your crust: In a food processor or blender, mix together the dates and oats. Blend until ingredients are incorporated into one another (clumpy). If it's not sticking together, add 1/8 tsp of water.
- Take about 1.5 tbsp of crust mixture and pat down in each muffin tin. You might need to add a little more if you want a thicker crust.
- Make your 'ice cream': Combine all ingredients in blender and blend until smooth.
- Pour the filling in each muffin tin and freeze for 4 hours or over night.