Blueberry Frozen Yogurt Bars are the perfect cool treat on a hot summer day. Made with delicious layers of vanilla & blueberry frozen yogurt, a crumbled shortbread topping & no-bake cookie crust. Plus recipe video!
I can’t think of anything better than a cool frozen treat on a hot summer day.
These Good Humor Strawberry Shortcake Ice Cream Bars were a favorite growing up. Anyone else remember them?
They were seriously the best! I could never resist that bright strawberry center surrounded by vanilla ice cream and a strawberry crumb coating.
Since these Strawberry Shortcake Ice Cream Bars have been such a hit, I couldn’t wait to play around with different flavors: Lemon Cream Pie, S’mores. OMG so good!
These Blueberry Frozen Yogurt Bars are our latest favorite.
Instead of ice cream, I wanted to switch it up a bit by making them with frozen yogurt…and oh. my. gosh, you guys! I think I love them even more!
How to Assemble these Blueberry Frozen Yogurt Bars
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- Start with a no-bake shortbread (or any other vanilla sandwich – they even have these gluten-free ones if needed) cookie crust and press it firmly into a square pan.
- Spread a layer of your favorite vanilla frozen yogurt (homemade or from the store) (or Vanilla ice cream would work too if you like)
- Top with a layer of blueberry frozen yogurt (or blueberry sorbet – homemade or from the store)
- Another layer of vanilla froze yogurt goes on top (or Vanilla ice cream)
- Finally, sprinkle the blueberry crumbled topping (made with crushed shortbread cookies and powdered freeze-dried blueberries or blueberry flavored gelatin powder)
- Pop the pan into the freezer so they set up and then cut them into little squares.
These cool and creamy Blueberry Frozen Yogurt Bars would also make a fun project to make with the kids. Or prep them ahead for your next summer party, potluck or barbecue.
Yields 12 bars
Blueberry Frozen Yogurt Bars are made with layers of vanilla and blueberry frozen yogurt, a crumbled shortbread topping & no-bake cookie crust. A fun twist on the classic Strawberry Shortcake Good Humor Ice Cream Popsicles.
Save Recipe5 based on 2 review(s)
Ingredients
19 shortbread cookies,crushed (about 1 1/2 cups) (OR can also use gluten free or any Vanilla Creme Sandwich Cookies)
4-5 tablespoons melted butter
4 1/2 - 5 cups of your favorite Vanilla Frozen Yogurt( homemade or store-bought)(Vanilla ice cream would work as well if you prefer)
2 1/2 cups of Blueberry Frozen Yogurt or Sorbet (homemade or store-bought)***
Crumbled Topping
6-8 Shortbread cookies, crushed (OR can use gluten free ones)
1 tablespoon unsalted butter, softened
3 tablespoons freeze-dried blueberries (pulsed into powder*) OR blueberry gelatin (jello) powder
Instructions
- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust - In a food processor, add the cookies and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping - In a small bowl, zip-top bag or food processor, add cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried blueberry powder (or blueberry jello powders). Set aside.
- Assemble - Remove vanilla frozen yogurt and blueberry frozen yogurt from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla frozen yogurt over the cookie crust and spread evenly using an offset spatula.
- Place pan in freezer to harden slightly (about 10 - 20 minutes).
- Next, spread the blueberry frozen yogurt over the vanilla layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla frozen yogurt spreading evenly.
- Sprinkle the blueberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.
- Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.
Notes
To make the blueberry powder, pulverize the freeze dried blueberries using a food processor, mortar and pestle, or plastic bag and rolling pin. We want the powder to be fine. Around 1 ounce of freeze dried blueberries will yield 3 tablespoons of powder.
***To ensure even layers of the ice cream, place the pan back in the freezer for about 10 minutes after adding each layer.
More frozen treats:
Strawberry Shortcake Ice Cream Bars
Lemon Cream Pie Ice Cream Bars
