White Chocolate Dipped Blueberry Ice Cream Bars

Yield: makes 7

Author Maryanne Cabrera


Maple Blueberry Syrup:

  • 1 1/2 cups blueberries, fresh or frozen
  • 1 1/2 Tablespoons water
  • 3 Tablespoons maple syrup

No-Churn Vanilla Ice Cream:

  • 1 cup heavy cream, very cold
  • 7 oz sweetened condensed milk
  • 1/2 teaspoon vanilla extract

While Chocolate Shell:

  • 4 oz white chocolate chips, or chopped white chocolate
  • 2 Tablespoons coconut oil
  • roughly chopped roasted pistachios, as needed


Maple Blueberry Syrup:

  1. In a small sauce pot, combine blueberries, water, and maple syrup.  Bring to a boil until liquid is syrupy and thick.  Remove from heat. No need to mash the blueberries, some will burst and some will remain whole. Transfer to a bowl and allow to cool to room temperature before whipping ice cream.

No-Churn Vanilla Ice Cream:

  1. Whip chilled whipped cream to soft peaks. Add condensed milk and vanilla. Continue to whip to stiff peaks.

  2. Alternate adding vanilla ice cream and cooled maple blueberry into molds. Insert wooden sticks and freeze for at least 6 hours, overnight is best.

White Chocolate Shell and Assembly:

  1. In a medium bowl, combine white chocolate chips and coconut oil. Place bowl over a pot filled with 2-inches barely simmering water. Make sure bowl does not touch water. Melt gently and stir often to ensure even heating. Remove from heat, making sure to wipe off any moisture from bottom of bowl. Pour melted chocolate into a glass for easy dunking.

  2. Unmold frozen ice cream bars. Dip in melted chocolate and immediately top with chopped pistachios. Due to the amount of coconut oil in mixture, the chocolate will set very quickly. Enjoy immediately or keep frozen until ready to eat. Cover tightly in plastic wrap or keep in an airtight container in the freezer for up to two weeks.

Recipe Notes

All images and text ©The Little Epicurean