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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


  1. Cut the bananas into chunks and freeze until firm.
  2. 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.
  3. 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.
  4. 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.