Blueberries-Coconut-White Chocolate Ice Cream Bars

Blueberry, coconut and white chocolate vegan ice cream bars | Lilie bakery
Blueberry, coconut and white chocolate vegan ice cream bars | Lilie bakery
Blueberry, coconut and white chocolate vegan ice cream bars | Lilie bakery

A last minute recipe that I publish before I go on vacation… And it is rather welcome that departure! I, who have been part of the freelance team since this year, have to admit that when you are on your own, it's hard to get a job. Tell me do you understand me ?! Today I offer you these blueberry, coconut ice cream sticks and their light white chocolate coating. And we can say that it is a recipe for circumstance! What could be more summery than popsicles?

Inside I put fruits (blueberries, which I love) mixed with coconut milk and a touch of agave syrup for the sweet tooth that I am. A perfectly flavored and vegan blend for those who are interested. To add a little extra touch of gluttony I created stripes of white chocolate with a little coconut oil, and as if by magic they freeze on ice almost instantly from the cold. In short, you will understand, this is a really simple, fruity and fun recipe to make this summer.

The popsicles can be declined with other summer fruits in place of blueberries, so treat yourself!

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For you to note!

Blueberries-Coconut-White Chocolate Ice Cream Bars

Light & fruity ice cream sticks for summer
Prep time10 minutes
Cook time1 minute
Total11 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6 people


  • 300 ml canned coconut milk
  • 200 g blueberries
  • 3 cs agave syrup
  • 80 g white chocolate pastry
  • 2 tbsp of coconut oil


  • Mix the blueberries and coconut milk in the blender.
  • Add the agave syrup and mix again.
  • Pour the preparation into an eskimo mold and put in the freezer for at least 5 hours.
  • Melt the white chocolate and coconut oil in the microwave (not too long, by 10-15 seconds, otherwise you will "cook" the chocolate) mix well with a fork to smooth.
  • Once the sticks are removed from the mold, using a tablespoon, streak the melted chocolate on top of the sticks.
  • Enjoy immediately or put back quickly in the freezer in an airtight box.
About Lilie bakery
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[shopr_shopthepost collection=”esquimaux” title=”// MATERIAL USED //”]

July 7, 2017
August 14, 2017



  1. Reply


    July 20, 2017

    These sticks must have been successful.

  2. Reply


    July 21, 2017

    Oh how tempting these mussels are… Like the recipe :-) Have a nice holiday


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