Vegan Blackberry Streusel Ice Cream
Creamy vegan coconut milk ice cream with swirls of blackberry compote.
Servings: 10 servings
Equipment
- ice cream maker
Ingredients
Ice Cream Base
- 13.5 oz coconut cream canned
- 13.5 oz full fat coconut milk canned
- 2 tsp vanilla extract
- 1 cup non-dairy vanilla yogurt
- ⅓ cup maple syrup
Blackberry Compote
- ½ cup blackberries fresh or frozen
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp water
- 3 gluten free graham crackers crushed
Instructions
- TIP: 24 hours prior to making the ice cream, place the churning bowl from your ice cream maker into the freezer.
Blackberry Compote
- Place all the ingredients for the compote (except the crackers) into a small pot over medium heat. Once the mixure starts to bubble, reduce the heat and simmer for 5 minutes. Remove from heat and let cool.
Ice Cream
- In a large mixing bowl, place all the ice cream ingredients into a mixing bowl and whisk until smooth and then transfer to the ice cream maker and churn for 15 minutes or until thick and creamy like soft serve.
- Transfer the ice cream to a freezer safe container while laying in the compote and graham cracker peices. Use a knife to swirl everything together. Freeze for at least 3 hours or overnight.
Notes
If the ice cream is completely frozen, let it sit at room temperature for 15 minutes before serving.