White Chocolate Blueberry Ice Cream Bars with Chopped Pistachio

These blueberry ice cream bars are made by swirling together no-churn vanilla ice cream with maple sweetened blueberry syrup.

Growing up, summertime happiness was… lounging in the pool until your fingertips were wrinkled like raisins, staying up as late as you want because no school means no bedtime, and running after the ice cream truck every afternoon as soon you hear that familiar tune playing in the distance.

Would I still chase the ice cream truck if one made rounds in my neighborhood? Nope, I definitely would not because I have become my own ice cream truck! These vanilla blueberry ice cream bars are the kind of frozen treats I’d sell!

The combination of tangy blueberries paired with sweet vanilla and creamy white chocolate creates a delicious contrast of flavors.

The beautiful swirling of vibrant blueberry syrup against the stark white vanilla ice cream is absolutely striking. After trying the blueberry version, feel free to swap in your choice of fruit. This recipe works wonderfully with raspberries, strawberries, blackberries, or mango!

These ice cream bars feature vanilla ice cream marbled with blueberry syrup. The frozen treats are dipped in creamy white chocolate and garnished with crunchy salted pistachios. There are three components to these frozen bars:

• Blueberry Syrup (or blueberry sauce)
• No-Churn Vanilla Ice Cream
• White Chocolate Magic Shell

Blueberry Syrup

Blueberry syrup is a simple mixture of blueberries (fresh or frozen) heated with water and maple syrup. You may swap in your choice of sweetener. Plain granulated sugar, brown sugar, agave, and honey are all good alternatives.

Heat the syrup until it is thick. No need to mash the blueberries. Some berries will eventually burst during cooking, while some will remain in inactive. The combination will result in a nice chunky texture.

No Churn Vanilla Ice Cream

No churn ice cream is super easy to make. You need a mixing bowl, an electric hand mixer, and three ingredients: heavy cream, sweetened condensed milk, and vanilla extract.

1. Beat chilled heavy cream to soft peaks.
2. Add sweetened condensed milk and vanilla. Continue to beat to almost stiff peaks.
3. Transfer to silicone molds.

That’s it! So simple! The same shortcut ice cream making technique is used to make espresso dulce de leche ice cream, ube ice cream, as well as these s’mores ice cream bars (made with no-churn chocolate ice cream).

White Chocolate Magic Shell

Chocolate magic shell instantly hardens when it comes in contact with anything cold. Coconut oil is the secret ingredient.

Coconut oil has a rather low melting point, turning into a liquid around 75 degrees F. On the opposite end, it turns solid at a relatively high temperature, a little cooler than room temp.

Melted chocolate mixed with coconut oil creates a luscious chocolate sauce. Easily adjust the consistency to your preference. More coconut oil creates a thinner shell. Reduce the coconut oil for a thicker shell.

When the frozen ice cream bar is introduced to the magic shell mixture, the coconut oil solidifies and hardens, thus creating that “magic shell” layer!

Silicone Molds For Frozen Desserts

I used the same silicon molds from these funfetti ice cream bars. They come two molds to a pack. I suggest purchasing two sets so you can make up to 8 bars at a time.

I like these molds because they resemble the shape of the ice cream bars I’d normally purchase at the market. Best of all, these silicone molds make unmolding the ice cream bars very easy.

No need to splurge on another kitchen gadget if you don’t make frozen treats often. Any popsicle mold will do. I’ve used these more traditional popsicle molds to make ice cream bars as well. (See: coconut peanut butter popsicles and blueberry coconut ice pops)

More Frozen Dessert Bars

• Ruby Chocolate Strawberry Swirl Ice Cream Bars
• White Chocolate Corn Ice Cream Bars
• Cookie Ice Cream Sandwiches