Blueberry Medjool Date Crunch Icebox Cake! An easy dairy-free frozen dessert with layers of coconut ice cream, crunchy cereal crumble, and a sweet blueberry swirl!
THIS POST IS SPONSORED BY NATURAL DELIGHTS®
What’s going on here is really a hybrid of many things.
The topping is sweet and messy like streusel, but crunchier like granola. And the creamy middle is made with Medjool dates and vanilla and a pinch of salt like salted caramel ice cream, but sliced instead of scooped like cake. And the blueberry swirl is fruity like jam, but blended like a smoothie instead of cooked with sugar. And the whole thing has a low key ice cream sandwich vibe when you eat it, but nothing creamy is specifically being squished between cookies.
It’s kind of like an icebox cake, but kind of not because there are no store-bought cookies or heavy whipping cream or processed sugar on the ingredient list. So it’s healthier and vegan and made with Medjool dates, but just as sweet and end-of-summer perfect!
And if all that made no sense, it’s okay. You don’t need to understand it to love it.
This recipe is simple, made with just 7 ingredients. But we’re going to break it down layer by layer…
Crunch. Not crumble, not soggy streusel, CRUNCH. Without having to bake or toast anything thanks to a sneaky little trick named cereal! I used an organic corn flake cereal, which paired deliciously with the blueberries. But a crispy rice cereal would work, or any plain unsweetened cereal you love. (I don’t recommend puffed cereals, that will turn out soggy and sad.)
Blend cereal with a handful of Natural Delights Medjool Dates and you have yourself the most delicious sweet, salty, slightly sticky, crunch stuff. I was eating up every little crumb that fell during the photoshoot, it’s GOOD.
And even layered and frozen next to ice cream it keeps it miraculously crunch.
Ice Cream. Sticking with the SIMPLE theme, the ice cream layer is made with just 5 ingredients:
- Coconut milk
- Coconut cream
- Medjool dates
We’re blending both coconut milk and cream to make sure the ice cream is rich and luscious without churning, and the Medjool dates help with texture too. The Medjool dates also add a more complex caramel-y sweetness than sugar ever could, and keep this whole treat refined sugar free. I used organic Medjool dates in this recipe, but any variety Natural Delights makes is perfect.
Blueberry swirl. You could use blueberry jam here, but blueberries are already so perfect by their berry selves – why?
Instead just puree fresh or frozen/defrosted berries and swirl that purple stuff right into the creamy ice cream layer underneath. Easy, pretty, and if you want to throw some whole berries in there too I certainly won’t stop you.
Once you’ve got all the components blended by themselves, it’s time to layer: crunch > ice cream > blueberry swirl > crunch > ice cream > blueberry swirl > crunch. Phew.
Just make sure you start and end with crunch, that’s what counts and keeps it the least messy/melty to eat.
Happy berry swirled, fruit sweetened, summers-almost-over-so-cram-in-all-the-ice-cream snacking to you!
Blueberry Medjool Date Crunch Icebox Cake
- Prep Time: 30 minutes
- Cook Time: 8 hours (chilling time)
- Total Time: 8 hours 30 minutes
- Yield: 8 slices 1x
- Category: ice cream
- Method: frozen
- Cuisine: american
An easy dairy-free frozen dessert with layers of coconut ice cream, crunchy cereal crumble, and a sweet blueberry swirl!
- 3 cups (165g) flake cereal*
- 1 cup (200g) Natural Delights® Medjool Dates, pitted
- Optional: pinch of salt
- 1 cup (200g) coconut cream
- 1 15oz can (380g) full-fat coconut milk
- 1/2 cup (100g) Natural Delights® Medjool Dates, pitted
- 1 tsp vanilla extract
- Optional: pinch of salt
- 1 cup (140g) blueberries**
- Line a loaf pan with parchment paper or plastic wrap.
- In a food processor, process the cereal until broken down into a sandy consistency.
- Add the Medjool dates, and process until combined and sticky but still crumbly.
- Blend all the ice cream ingredients until creamy and smooth.
- Blend the blueberries (separately) into a puree.
- Layer into the pan: crunch (pressing in lightly) > ice cream > blueberry swirl > repeat ending with a layer of crunch on top.
- Freeze overnight.
- Remove from the freezer and allow to soften for 10 minutes or so.
- Slice and eat. Keep leftovers in the freezer.
*I used this flake cereal, but another flake cereal or even crispy rice cereal would work too!
**Or you can use blueberry jam.
- Serving Size: 1 slice
- Calories: 437
- Sugar: 40g
- Fat: 10g
- Saturated Fat: 9g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 5g
Keywords: easy, ice cream, dairy free, sugar free, healthy, cereal, no bake, summer, dessert, sandwich, coconut, frozen
Cassie Thuvan Tran says
Ooh, look at those beautiful icebox cake slices! I’ve never had an icebox cake but hey, it looks like such a stunning and delectable dessert. Dates, coconut cream, and blueberries create a fabulous combination. Time to make this now!
It’s kind of an obscure (or maybe outdated, idk) dessert, but delicious nonetheless! Like ice cream cake but easier because you don’t have to bake anything🤗 Hope you do!
THIS looks delicious!
So so yummy, definitely worth making before summer is over😋
Regina Catach says
Olá sou do Brasil e adorei a receita! Gostaria de saber sobre o creme de coco, temos aqui o leite de coco mais espesso além do leite de coco vegetal! Poderia ser creme de leite no lugar do creme de coco? Fiquei em dúvida! Obrigada!