Dairy Free Blueberry Crumble Popsicles

This recipe is adapted from the Taste of Home recipe called Blueberry Cheesecake Ice Cream.  

It has a few steps, but it is worth it.

Ingredients:

Blueberry mixture

1/4 cup sugar

1-1/2 tsp arrowroot or cornstarch

1/4 cup water

3/4 cup blueberries

1-1/2 tsp lemon juice

Graham Cracker Mixture

1 cup Kinnikinnick, Smoreable Graham Cracker crumbs

1 Tbsp sugar

1/4 tsp ground cinnamon

3 Tbsp Spectrum Shortening Vegetable

Ice Cream

3/4 cup sugar

2 cans coconut milk ( not light), chilled

1 tsp vanilla extract

Directions:

In a small saucepan, combine sugar and arrowroot or cornstarch.  Gradually stir in the blueberries and lemon juice.  Bring to a boil.  Reduce heat to low and let simmer for 5 minutes.  It should thicken.       Stir occasionally.   Remove from heat and set aside.  Chill in refrigerator before adding to ice cream mixture.

In a large bowl combine gf graham cracker crumbs, sugar, cinnamon, and shortening.  Pat onto a cookie sheet.  This does not have to fill the whole pan.  Mine was just spread out in the center.  Bake at 350 degrees for 8-10 minutes.  Remove and let cool completely.  This will break apart easily and crumble, but should be chunky enough to add to the ice cream.

In a blender (Vita Mix), add coconut milk, sugar, and vanilla extract.  Blend on high speed for 1 minute. Pour ice cream into a large bowl and fold in the blueberry mixture and the graham cracker pieces.  Pour into a popsicle mold and freeze until frozen solid.

Graham crackers baked and ready to crumble