Vegan Blueberry Crumble Ice Cream

Vegan Blueberry Crumble Ice Cream

  • Author: Paige Adams
  • Prep Time: 10 minutes + freezing
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes + freezing
  • Yield: 1 pint 1x

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 coconut oil, melted

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.