How To Make Dairy-Free Keto Coconut Blueberry Crumble Ice Cream

19Jun 2021 by tobeboundless

So far this is my favorite ice cream. It’s fast and easy. Just the way I like it. The original recipe can be found at Blueberry Crumble Ice Cream – Sallys Baking Addiction (wpengine.com) My healthy keto version is what you’ll find below. You’ll need an ice cream maker for this swirling bowl of deliciousness.

  • blueberry crumble ice cream

Ingredients

Blueberry Sauce

  • 1/2 teaspoon grass-fed beef gelatin
  • 2 teaspoons filtered water
  • 1 cup organic fresh or frozen blueberries (do not thaw)
  • 1/16 tsp stevia extract 

Crumble

  • 1/4 cup toasted blanched almond*
  • 1/16 tsp stevia powder
  • 1/4 teaspoon ground cinnamon
  • 2 tbsp avocado oil

Ice Cream

  • 2 cans coconut milk
  • 1 tbsp gelatin
  • 1 teaspoon pure vanilla extract
  • Coconut Blueberry Crumble Ice Cream

DIRECTIONS

  • Make the blueberry sauce: Mix the gelatin and water together in a very small bowl, making a gelatin slurry. Set aside. Combine blueberries and stevia together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the slurry. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools.
  • Make the crumble: Using a fork mix the crumble. Mix the flour, stevia, and cinnamon together. Add the oil and mix until crumble paste forms. Set aside.
  • Make the ice cream: on med/high heat, In a medium sauce pan, pour in your coconut milk and gelatine. Bring to a slight boil. Stir constantly until gelatin is completely dissolved. Remove from heat set aside to cool. Add in vanilla. * I put my coconut mixture in the fridge to cool faster and completely, before I put it in my ice cream maker. In the fridge it can take up to 2 to 3 hours to cool completely.
  • Once your mixture is completely cooled, pour it in your ice cream maker and mix according to maufactuers instructions.
  • One your ice cream’s ready, using a large spoon, fold in the crumbles. Lastly, gently fold in 1/4 cup – 1/3 cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top!)
  • Scoop, serve, and enjoy!
  • If you have left-overs ( I doubt it) place in a freezer tight container and store up to 2 weeks.

Make it Easier Tips: The blueberry sauce and crumble can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in the last stage of the recipe.