Roasted Blueberry&Thyme Vanilla Velvet Ice Cream Bars

Roasted blueberries and thyme infused vanilla ice cream bars with an Oreo crust.

Beat the vanilla velvet until light and fluffy using an electric beater. Place in the freezer overnight to make your vanilla ice cream.
Place the blueberries, maple syrup and chopped thyme in an ovenproof dish and roast in a preheated oven (180°C) for 20 minutes. Cool completely.
Mix together the Oreos, dates and melted butter to make the crust. Press into the bottom of a loose-bottomed rectangular cake tin (12 cm x 28 cm).
Soften half of the ice cream and mix with the roasted blueberries. Spoon into the crust and place in the freezer for 30 minutes.
Soften the rest of the ice cream and spoon on top of the blueberry ice cream. Top with the rest of the blueberries and freeze until hard.
Cut into bars and serve as a delicious dessert or snack.