Lemon Blueberry Ice Cream Bars

So there’s a funny story behind the pictures that go along with this recipe…

You see those lovely little blueberries in the pictures? Those barely made it to the shot. I had a handful of blueberries remaining after making the bars, and it happened to be lunch time for my dog. Her lunch usually consists of a cooked starch, lentils, vegetables, and fruit (yes, she is spoiled). To make some space in the fridge and get my puppy some antioxidants, I threw in the last handful of blueberries.

While she started munching, I started setting up to take pictures. That’s when it hit me: I just gave away the last of the blueberries, and I needed some for these pictures. So, I barged in on her munching, pushed her out of her bowl, picked all the blueberries back out, and washed them off. She was a little thrown, but the blueberries were perfectly usable. Moral of the story: anything goes to get the perfect shot.

Lemon Blueberry Ice Cream Bars

Makes 4

Lemon Cookie

3 cups raw rolled oats

1/2 cup agave nectar

2 tbsps lemon juice

1 tsp lemon zest

1/4 tsp salt

Blueberry Ice Cream

2 frozen bananas

3/4 cup frozen blueberries

1/2 cup fresh blueberries

  1. Grind the oats in a food processor.
  2. Add the agave nectar, lemon juice, lemon zest, and salt.
  3. Process until the dough forms a ball. If it is too dry, add a little water.
  4. Press half of the dough into a loaf pan lined with plastic wrap. Flip that cookie layer out onto a plate, and press the other half of the dough into the lined loaf pan.
  5. To make the ice cream, blend the bananas and frozen blueberries together until creamy.
  6. In a bowl, stir in the fresh blueberries.
  7. Spread the ice cream into the pan on top of one cookie layer. Lay the other cookie layer on top.
  8. Freeze for at least 4 hours before cutting into 4 bars.


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