Cooking With CURE: Blueberry Coconut 'Nice Cream' Bars Recipe

August 6, 2020

This healthy faux-ice cream recipe from the oncology dietitians at the John Theurer Cancer Center will be sure to provide our readers with some much-needed relief from the summer heat.

Now that August is here, there’s no better way to beat the mid-summer heat than with an ice-cold snack — at least that’s what the oncology dietitians at the John Theurer Cancer Center had in mind when they created this week’s Cooking with CURE recipe for blueberry coconut ‘nice cream’ bars!

This healthy faux-ice cream treat is made with just five simple ingredients and only requires a blender and a freezer. Don’t have ice pop molds? Simply freeze the mixture in bowls and eat like regular ice cream! It’s also vegan and can help soothe mouth sores in patients who are experiencing them as a result of treatment.

Give them a try today and be sure to share your creation on social media with #CookingWithCURE!

Blueberry Coconut ‘Nice Cream’ Bars Recipe

Serves 6

Ingredients:

  • 1 can full fat coconut milk
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla
  • 1 cup blueberries
  • Pinch of salt

Instructions:

  1. Add all ingredients, except for the blueberries, into a blender. Blend until combined.
  2. Remove half of the mixture and set aside.
  3. Add in the blueberries and blend again.
  4. Poor into ice pop molds, alternating between the original and blueberry mixture.
  5. Freeze for 1-2 hours and enjoy!


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