Vegan Blueberry Crumble Ice Cream

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A simple blueberry compote and cinnamon toasted oat crumble are what makes this vegan blueberry crumble ice cream such a fantastic cold treat.

Vegan Blueberry Crumble Ice Cream

My ice cream consumption skyrockets in the summer. Hands down, itโ€™s my dessert of choice.

Thereโ€™s an ice cream shop in our neighborhood thatโ€™s had a steady line outside the door for the last month or so.

I like to alternate the indulgent, classic frozen treat with one thatโ€™s homemade and healthier like this vegan blueberry crumble ice cream.

With berries at their peak, I ditched my usual chocolate dessert to do something different.

Vegan Blueberry Crumble Ice Cream

I started by making a simple blueberry compote followed by a cinnamon-spiked toasty oat crumble sweetened with a little coconut sugar.

Next I pureed frozen banana chunks with almond milk in the food processor until the mixture was smooth and creamy.

Instead of just stirring everything together, I layered the banana base, compote and crumble in layers and dragged a knife through a few times to create a subtle swirl.

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Vegan Blueberry Crumble Ice Cream

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Prep: 10 minutes
Cook: 12 minutes
Freezing Time: 8 hours
Total: 8 hours 22 minutes
Servings: 4
A simple blueberry compote and cinnamon toasted oat crumble are what makes this vegan blueberry crumble ice cream such a fantastic cold treat.

Ingredients 

  • 4 large bananas
  • 1 cup blueberries
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1/2 cup old-fashioned oats
  • 1/4 cup almond meal
  • 2 tablespoons coconut sugar
  • Pinch of salt
  • 1/4 cup melted coconut oil
  • 1/4 cup almond milk

Instructions 

  • Cut the bananas into chunks and freeze until firm.
  • Combine the blueberries, water and maple syrup in a small saucepan over medium heat. Simmer, stirring frequently, until the berries release their juices and the mixture thickens, about 10 minutes. Cool completely.
  • Preheat the oven 350 degrees F. Line a sheet pan with parchment. In a medium bowl, stir together the oats, almond meal, coconut sugar, salt and coconut oil. Pat the mixture into a thin layer on the prepared sheet pan. Bake for 10-12 minutes until golden and fragrant. Cool before crumbling.
  • Place the bananas and almond milk in a food processor and puree until smooth and creamy. Layer the banana base, blueberry compote and about half the crumble in a freezer-proof container. Gently drag a knife through the layers to swirl. Freeze until firm. Serve topped with the remaining crumble.

Notes

Recipe makes about 1 pint ice cream.

Nutrition

Calories: 354kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 499mg | Fiber: 6g | Sugar: 26g | Vitamin A: 96IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Ice Cream
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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