Earl Grey Infused Coconut Ice Cream Bars with Blueberries and Cucumber
Creamy and rich, grown up ice cream bars. I bit of nostalgia with a lot of flavor.
Servings Prep Time
4pops 10minutes
Passive Time
5hours
Servings Prep Time
4pops 10minutes
Passive Time
5hours
Ingredients
Instructions
  1. In a small bowl, add water and sprinkle gelatin over the top. Let bloom for five minutes.
  2. Heat a small sauce to medium high heat. Add the blueberries and coconut milk. Bring to a boil, reduce heat and simmer until the blueberries begin to fall apart and the milk turns purple, about five minutes.
  3. Add tea bags to pot, making sure the coconut milk covers them. Turn off heat, cover pot, and steep for three minutes or whatever the package instructions for the tea. Taste the mixture and, if you want a stronger tea flavor, leave longer. Remove tea bags.
  4. Turn the heat back on and add gelatin, whisking in until incorporated entirely.
  5. In a blender, add in the heated blueberry mixture with the cucumber, salt and Stevia drops (if using) and blend until smooth.
  6. Put mixture into popsicle pop containers, or cups, whatever you have to use and insert handle. Put in freezer and freeze for five hours or over night.
  7. Remove from molds and enjoy on a hot summer day. It is often easier to pull them out by running a little hot water over the container.
Recipe Notes

Nutritional Information:  Please note that I use generic nutritional data to calculate the nutritional label.  Depending on the brands you use, the nutritional info and Net Carbs may adjust. Please reach out if you have any questions.