Vegan Raspberry Ice Cream with Oatmeal Crumble
This sweet-yet-tart vegan raspberry ice cream is deliciously creamy and speckled with a crunchy almond-oat topping, and made with coconut milk.
Servings 10 Servings (1 quart)
Calories 277kcal
Ingredients
Ice Cream Base
- 1 pint Fresh or frozen raspberries
- 2 cups All-natural canned coconut milk
- 3 tbsp Organic unrefined cane sugar
- ¼ cup Agave
- Pinch of sea salt
- ¾ cup Oatmeal Crumble cooled to room temperature, or neutral granola
Oatmeal Crumble
- 1 cup Whole Rolled Oats
- ⅔ cup Oat flour (or oats ground into flour)
- Pinch Sea Salt
- 1 tbsp. Ground flaxseed
- ⅓ cup. Light brown sugar
- 1 tbsp. Melted coconut oil
- ¼ cup Organic agave
- 1 tsp. Pure vanilla extract
Instructions
Ice Cream Base
- Start by making the raspberry purée. In a high-speed blender or food processor, purée the fresh or frozen red raspberries until they’re smooth. Set aside ½ cup (120 mof the purée. Use a high-speed or immersion blender to thoroughly mix the remaining purée, coconut milk, sugar, agave, and salt. Chill the mixture for at least 1 hour, or overnight.
- Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and it should look like soft serve when it’s finished. Transfer the churned ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Gently fold the crumbled oats into the base until they’re evenly distributed. You want to be sure to maintain the air that was churned into the base for the best texture. Smooth the top, cover the container, and freeze the ice cream for at least 5 to 6 hours, or until it is set. Don’t skimp on time—this ensures the best quality and shelf life of the ice cream.
- For an ideal texture, set the ice cream out for 5 to 10 minutes before serving it. It will keep well in the freezer for a couple of weeks in an airtight container.
Oatmeal Crumble
- Preheat your oven to 350°F. Grease a parchment-lined baking sheet tray and set it aside. Combine the whole oats, oat flour, salt, flax, and brown sugar in a large bowl. Mix the ingredients with a wooden spoon or spatula until everything is evenly distributed. Add the coconut oil, agave, and vanilla to the bowl and mix until all the ingredients are well combined.
- Pour the crumble onto the baking sheet tray. Bake it for approximately 15 minutes, or until it is golden brown. Stir the crumble while it's baking at 5 and 10 minutes to help break it into small chunks.
- Allow the crumble to cool completely before storing it in an airtight container. It will keep for 1 week at room temperature but can be frozen for up to 1 month.
Notes
- Full-fat coconut milk is the best plant-milk to use for this recipe.
- Use fresh raspberries for the best flavor.
- You can use your favorite store-bought granola to save time.
- After freezing, set the ice cream out for 5 - 10 minutes to soften before serving.
- It will keep well in the freezer for a couple of weeks in an airtight container.
Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 252mg | Fiber: 5g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg