Description
Creamy tropical ice cream bars bursting with fresh blueberries—these homemade blueberry coconut ice cream bars taste like summer vacation in every bite and beat any store-bought version.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 4 hours 15 minutes (including freeze time) | Servings: 8 bars
Ingredients
Scale
- 14 oz can full-fat coconut milk
- 1/2 cup coconut cream (or thick cream from top of chilled coconut milk can)
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries (washed and dried)
- 1/2 cup shredded coconut (sweetened or unsweetened)
Instructions
- In a blender, combine coconut milk, coconut cream, maple syrup, and vanilla extract. Blend until completely smooth, about 30 seconds.
- Gently stir in fresh blueberries and shredded coconut into the coconut mixture—don’t blend these or you’ll get purple mush.
- Pour the mixture into popsicle molds or an 8×8-inch baking dish lined with parchment paper. Tap gently to release air bubbles.
- Freeze for at least 4 hours or until completely set (overnight is even better).
- Once frozen solid, remove from molds by running warm water over the outside for 10-15 seconds, or cut into bars if using a baking dish.
- Serve immediately and watch these tropical treats disappear faster than you can say “seconds please!”
Nutrition Information (Per Serving):
- Calories: 185
- Carbohydrates: 18g
- Protein: 2g
- Fat: 13g
- Fiber: 2g
- Sodium: 8mg
- Vitamin C: 6mg (10% DV)
- Manganese: 0.8mg (35% DV)
Rich in healthy coconut fats and antioxidant-packed blueberries
Notes:
- Seriously, use full-fat coconut milk—light versions create icy bars instead of creamy ones
- Fresh blueberries work best, but if using frozen, don’t thaw them first
- Every freezer runs differently, so trust your instincts on timing
- Dip your knife in warm water between cuts for clean bar slices
Storage Tips:
- Wrap individual bars in parchment paper for easy grab-and-go treats
- Store in airtight container for up to 1 month in freezer
- Don’t microwave these—just let them soften for 2-3 minutes at room temperature
Serving Suggestions:
- Pool party perfection: Serve on a hot summer day with fresh mint garnish
- Dessert upgrade: Drizzle with melted dark chocolate before serving
- Brunch treat: Pair with fresh fruit salad and coconut yogurt
- Kids’ favorite: Perfect healthy alternative to store-bought ice cream bars
Mix It Up (Recipe Variations):
- Purple Power Bars: Blend half the blueberries into the mixture for gorgeous purple color
- Holiday Berry Bars: Replace half the blueberries with fresh cranberries and add pinch of cinnamon
- Chocolate-Dipped Coconut Bars: Dip frozen bars in melted dark chocolate and roll in toasted coconut
- Tropical Mix: Substitute blueberries with diced mango and pineapple chunks
What Makes This Recipe Special:
The secret is using both coconut milk and coconut cream to create that perfectly creamy texture that won’t turn rock-hard in your freezer. Keeping the blueberries whole creates delightful flavor bursts throughout each bite, while the natural fats in coconut eliminate the need for any artificial stabilizers or complicated ice cream making techniques.