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, 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.

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.


  • 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


  • 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.


Recipe makes about 1 pint ice cream.


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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