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Blueberry Ice Cream Tarts
I scream, you scream, we all scream for ice cream! These tarts are perfect for all the blueberry and snack lovers put there.
Servings:
8
tarts
Author:
Tanith Schmelzeisen
Ingredients
For the crust
100
g
dates
50
g
dried figs
4
tbs
water
45
g
almond flour
20
g
shredded coconut
For the blueberry layer
4
frozen bananas
50
ml
plantbased milk
e.g. rice, oat,...
30
g
frozen blueberries
juice of 1/2 lemon
2
tsp
blueberry powder
or more frozen blueberries
Instructions
In your blender combine dates, figs and water and blend until sticky and smooth. If you own a good immersion blender you could also puree everything.
In a different bowl mix almond flour with shredded coconut and add date-fig-paste. Stir with a spoon until well combined.
Take your muffin tin and press some of the crust dough in each of the muffin molds. Set aside.
Now make the top layer by simply blending all ingredients until well combined.
With a spoon fill up your muffin molds with the blueberry ice cream and top with some more frozen or fresh blueberries.
Put in the freezer and let it sit for at least 5 hours. Take out of the freezer 15 minutes before serving and enjoy!