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Blueberry Medjool Date Crunch Icebox Cake

  • Author: Natalie
  • 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!




Ice Cream

Blueberry Swirl

  • 1 cup (140g) blueberries**


  1. Line a loaf pan with parchment paper or plastic wrap.
  2. In a food processor, process the cereal until broken down into a sandy consistency.
  3. Add the Medjool dates, and process until combined and sticky but still crumbly.
  4. Blend all the ice cream ingredients until creamy and smooth. 
  5. Blend the blueberries (separately) into a puree.
  6. Layer into the pan: crunch (pressing in lightly) > ice cream > blueberry swirl > repeat ending with a layer of crunch on top.
  7. Freeze overnight. 
  8. Remove from the freezer and allow to soften for 10 minutes or so.
  9. 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