Vegan & Gluten Free Blueberry Earl Grey Ice Cream Sandwiches - Iron Berry

Vegan & Gluten Free Blueberry Earl Grey Ice Cream Sandwiches

You Will Need:


  • 1/4 cup almond milk 
  • 3 Earl Grey tea bags
  • 1 15-ounce can of full-fat coconut milk
  • 1 tablespoon cornstarch
  • 20-30 drops (a dropper) of liquid stevia (or another sweetener of choice)
  • 3 teaspoons IronBerry Wild Blueberry Powder


  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup gluten-free oat flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons applesauce
  • 1 tablespoon maple syrup



  1.  The night before, put the bowl of your ice cream maker in the freezer.
  2. Boil almond milk in the microwave or on the stovetop. Remove from heat and place the tea bags in it and let steep for 5-10 minutes. Make sure to squeeze all the excess liquid from the tea bags when removing.
  3. Pour the coconut milk into a small pot and warm over medium heat, stirring occasionally.
  4. Whisk the cornstarch into the almond milk tea until dissolved. Pour into the coconut milk on the stove. Stir in the stevia.
  5. Continue to heat the coconut milk until it has thickened slightly, 6-8 minutes. Do not let it come to a boil!
  6. Remove from heat and pour into a shallow container. Place a piece of parchment paper or plastic wrap touching the top. Refrigerate for at least 4 hours, but ideally overnight.
  7. Blend blueberry powder into a sauce.
  8. Once the base has cooled, you can start churning! Pour into ice cream maker and churn until it has reached a soft-serve consistency.
  9. Slowly pour in the blueberry sauce and let it churn for another 30 seconds or until the blueberry sauce is distributed throughout.
  10. Transfer to a freezer container with a piece of parchment or plastic touching the surface and freeze for a few hours to allow it to harden.


  1. Preheat oven to 375°F.
  2. Mix all the ingredients in a small bowl. It will be a little crumbly, but you should be able to form it into discs, if not add a touch of almond milk.
  3. Line a baking tray with parchment paper. Form 8 flat cookies (or 6 if you’d like them bigger). Bake for 10-12 minutes, or until the edges are golden.
  4. Remove from oven and allow to cool.


  1. Scoop as much ice cream as you’d like onto a cookie, spread to the shape, top with another cookie, and serve.
  2. Sandwiches and leftover ice cream are best fresh but can be kept in the freezer for 2-3 weeks.

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Vegan & Gluten Free Blueberry Earl Grey Ice Cream Sandwiches