A simple blueberry compote and cinnamon toasted oat crumble are what makes this vegan blueberry crumble ice cream such a fantastic cold treat.
My ice cream consumption skyrockets in the summer. Hands down, it’s my dessert of choice.
There’s an ice cream shop in our neighborhood that’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 that’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.
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.
PrintA simple blueberry compote and cinnamon toasted oat crumble are what makes this vegan blueberry crumble ice cream such a fantastic cold treat.
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