Dairy Free Blueberry Muffin Crumble Ice Cream
This dairy-free blueberry muffin crumble ice cream is creamy, bright, and delightfully textured. It brings bakery-inspired charm to a refreshing frozen treat.
Equipment
- ice cream maker
- baking sheet
- parchment paper
- freezer-safe container
Ingredients
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 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
Instructions
- 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.
- 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.
- Bake the muffin crumble for 12 to 14 minutes, stirring once, until golden and crisp. Cool completely, then freeze the crumble.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 54gProtein: 3gFat: 17g