This dairy free blueberry muffin crumble ice cream has a creamy base, a bright blueberry swirl, and little pieces of sweet oat crumble throughout.

I like making it when I want a homemade frozen dessert that feels a little more special than a plain scoop of ice cream.

The dairy free base uses coconut milk and oat milk, so it is a good option for anyone who avoids dairy or simply wants a dairy free dessert.

The blueberry swirl adds fresh fruit flavor and a touch of lemon, while the crumble gives each scoop a muffin-like texture.

It takes some chilling time, but each step is simple and easy to prepare ahead of time.

Why This Recipe Is a Keeper

Bakery-Style Texture – Creamy vanilla ice cream, jammy blueberries, and crisp oat crumble create a truly special scoop.

Bright Blueberry Flavor – Sweet blueberries and fresh lemon make every spoonful taste vibrant, fruity, and refreshing.

Made for Muffin Lovers – The cinnamon oat crumble brings the cozy flavor of a blueberry muffin to homemade ice cream.

Extra Creamy Without Dairy – Full-fat coconut milk and creamy oat milk give this dairy-free ice cream a smooth, rich texture.

Here’s What You’ll Need

For The Blueberry Swirl

2 cups Fresh Or Frozen Blueberries
1/3 cup Cane Sugar
1 tbsp Fresh Lemon Juice
1 tsp Cornstarch

For The Muffin Crumble

1/2 cup All-Purpose Flour
1/3 cup Old-Fashioned Oats
1/3 cup Light Brown Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Fine Sea Salt
5 tbsp Melted Dairy-Free Butter

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
2/3 cup Cane Sugar
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
2 tsp Pure Vanilla Extract
1 tsp Finely Grated Lemon Zest
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Cook the blueberries, cane sugar, lemon juice, and cornstarch over medium heat for 8 to 10 minutes. Stir regularly and crush some of the berries until the mixture is thick and jammy, then refrigerate until cold.

Step 2

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, oats, brown sugar, cinnamon, sea salt, and dairy-free butter until chunky crumbs form.

Step 3

Bake the muffin crumble for 12 to 14 minutes, stirring once, until golden and crisp. Cool completely, then freeze the crumble.

Step 4

Whisk the coconut milk, oat milk, cane sugar, cornstarch, coconut oil, vanilla, lemon zest, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened, then refrigerate for at least 4 hours.

Step 5

Churn the cold ice cream base according to the ice cream maker’s directions. Add two-thirds of the frozen muffin crumble during the final 2 minutes.

Step 6

Layer the ice cream with the blueberry swirl and remaining crumble in a freezer-safe container. Freeze for 4 to 6 hours, then soften briefly at room temperature before scooping.

Recipe Tips

Chill the Ice Cream Base Well

For the smoothest texture, chill the cooked ice cream base for at least 4 hours, but overnight is even better. It should feel completely cold all the way through before it goes into the ice cream maker.

Make sure your ice cream maker bowl is fully frozen too. Most freezer bowls need at least 18 to 24 hours in the freezer, or the ice cream may stay soft instead of churning into a thick, creamy texture.

Cook the Blueberry Swirl Until Jammy

Keep cooking the blueberry mixture until it looks glossy and thick enough to leave a clear path when you drag a spoon across the pan. Crushing some of the berries gives the swirl a better texture and helps it spread through the ice cream.

Let the swirl cool completely in the refrigerator before layering it in. A warm or even slightly warm swirl will soften the freshly churned ice cream and can make the finished container icy.

Whisk the Cornstarch Before Heating

Whisk the cornstarch very thoroughly into the coconut milk, oat milk, and sugar while everything is still cool. This helps the cornstarch dissolve evenly, so the base thickens smoothly without little starchy bits.

Stir the base often as it heats, especially around the bottom and edges of the saucepan. Once it is steaming and lightly coats a spoon, take it off the heat instead of cooking it much longer.

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