A Blueberry Ice Cream – Blueberry Crisp Mash Up

by Pamela

vegan ice cream, ice cream recipes, blueberry ice cream, blueberry crisp, dessert recipe

The fresh fruits are coming in fast and furious now, so tis the season of crumbles, cobblers, grunts, crisps and slumps. And what makes these juicy, sloppy baked treats taste even better? Duh, ice cream. But what about a mash up of crisp and ice cream? Sure, you could soften up some vanilla ice cream and mush in some crisp, but why not just make a crisp ice cream? This recipe takes blueberry ice cream to all new heights.

By now you know how much I like to make ice cream and sometimes some interesting ice cream recipes. But this blueberry crisp ice cream is one of the best one’s I’ve made in a while. I, of course, say this with all modesty and sincerity. ๐Ÿ˜‰ This ice cream really does make you feel like you’re eating a big piece of juicy blueberry crisp minus the chasing the ice cream around the plate part.

Sure, you could make blueberry ice cream with all of the fresh blueberries around right now, but sometimes an all fruit ice cream can be a bit overwhelming on the taste buds. They crave a little variety. And there are plenty of ice cream recipes out there that combine different flavors and textures into a single bite of ice cream to give you that variety. This blueberry crisp ice cream is one of those recipes. You’ve got the creamy ice cream, pockets of the smooth and luscious blueberry fruit, and crunchy crispy bits throughout.

Blueberry Cobbler Ice Cream Recipe

Oh, did I mention that this is another one of my infamous (at least in my own mind) vegan ice cream recipes? Cuz it is. I hope that you don’t read that and immediately click away to find some other food pr0n to satiate the dirty minds of your taste buds. This blueberry ice cream (sorry, blueberry crisp ice cream) really is as good as it looks and sounds. Craig dove head first into the container of it and never looked back. When I told him it was vegan ice cream, he didn’t believe me until I showed him the coconut and almond milk cartons I used to make it. Okay, I didn’t make it with the cartons…but that’s what was left after I used their contents for the ice cream (maybe I’ve had too much coffee today).

I promise you, that my vegan ice cream recipes are as rich and creamy as their dairy laden counterparts. The secret to making them creamy is using coconut milk. The real deal, full fat coconut milk. You know, the stuff that has the layer of coconut fat at the top when you open the can or carton? Yeah, that stuff. You don’t use the coconut stuff that you use when making piรฑa colada’s. And if you use the coconut milk that is available now as a dairy milk substitute you won’t get the creaminess because it’s missing the fat which gives ice cream that smooth and creamy texture. You’ll get something a bit icier.

Oh, and for those of you that keep asking me why I make so many vegan ice cream recipes…here’s your answer. Dairy and my body have a love hate relationship. Some dairy items aren’t a problem, but some are. So lest you think I’m pandering to a demographic to get eyeballs on my site, I’m not, this is the stuff I really eat.

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Recipe: Blueberry Crumble Ice Cream

Summary: Makes 1 Pint


For Ice Cream

  • 1 1/4 Cup Unsweetened Almond Milk
  • 1/3 Cup Toasted Rolled Oats (not instant)
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla Extract
  • Grated Nutmeg (just a couple of gratings)
  • 1/3 Cup Sugar
  • 2 Tablespoons Light Brown Sugar
  • 1 1/4 Cup Coconut Milk (full fat regular coconut milk)
  • 2 Teaspoons Dark Rum

For Blueberry Swirl

  • 1 Cup Blueberries (fresh or frozen)
  • 1/4 Cup Sugar
  • 1 Tablespoon Vodka
  • 1/4 – 1/2 Cup Blueberry Granola


For Ice Cream

  1. Pour almond milk into a medium saucepan. Heat over medium high heat and bring to a simmer, then add the next 4 ingredients.
  2. Continue to simmer and stir for 10 minutes or until the oatmeal is thick and creamy (there will still be excess liquid in the pan).
  3. Stir in the next 2 ingredients and continue to stir until the sugars are dissolved.
  4. Once dissolved, stir in the coconut milk and rum.
  5. Remove from heat and let cool.
  6. Once the mixture is at room temperature, place into the refrigerator until thoroughly chilled (at least 4 hours).

For Blueberry Swirl

  1. Place the blueberries, sugar and vodka into a small bowl and thoroughly mash and stir to combine.
  2. Put the blueberry mixture into the refrigerator to thoroughly chill.
  3. Once the ice cream base is chilled remove from the refrigerator and give it a good stir to mix everything up again (it will be really thick).
  4. Pour the base mixture into your ice cream maker and process according to the instruction on your machine.
  5. Spoon and spread one third of the ice cream mixture into a container.
  6. Then spoon and spread half of the blueberry mixture on top of the ice cream.
  7. Sprinkle with some of the blueberry granola.
  8. Spoon another third of the ice cream over top of the granola and repeat topping it with blueberry and granola.
  9. Top everything off with the rest of the ice cream and smooth the top.
  10. Place in the freezer for at least 4 hours to let everything mix and harden together.
  11. Spoon and serve.

Quick notes

To toast the rolled oats spread them out on to a baking sheet and bake at 350 degrees Farenheit for 15 minutes or until they begin to turn a light golden brown.

If using frozen blueberries, thaw them first before mashing with the sugar and vokda.


I used a blueberry granola that was vegan and gluten free, but you could use your favorite plain or blueberry granola for the crunch.

The rum adds a bit of flavor to the ice cream and, like the vodka, helps to keep the ice cream from getting rock hard in the freezer. You could eliminate these ingredients if you don’t want the alcohol in the dessert. You’ll just need to let the ice cream thaw a bit more before dishing it out.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Number of servings (yield): 1

Culinary tradition: USA (General)


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Omer February 9, 2017 at 6:36 pm

Hi Pamela,

Recipe looks great! However, I don’t have an ice cream maker. Any way you recommend to make this without one?


Pamela February 10, 2017 at 9:05 am

Hi Omer, sorry…this one really needs an ice cream maker. I do have this recipe for Mocha ice cream that doesn’t require a maker. http://mymansbelly.com/2014/02/11/easy-homemade-ice-cream-machine-needed-mocha-ice-cream/ I think you’ll really like it.

Jasmin Swift June 28, 2016 at 6:47 pm

Oh no! I added two tablespoons of brandy, instead of 2 teaspoons (0f Dark Rum)…

Pamela June 29, 2016 at 7:41 am

Hi Jasmin, well that should give it a different flavor. ๐Ÿ™‚ It should still freeze up fine, it will just taste a little different.

Jasmin Swift June 28, 2016 at 3:22 pm

I’m not sure about the blueberry granola? We don’t really do granola in NZ. Can you suggest a substitute? Cheers!

Pamela June 28, 2016 at 3:29 pm

Hi Jasmin, you may need to make your own granola if you can’t find any at the stores. The granola is a big part of this recipe. There are lots of recipes online for granola and it’s really easy to make.

Celeste May 19, 2014 at 10:41 am

Do you have any substitutions for the coconut milk/sugar/oil?

Pamela May 19, 2014 at 6:07 pm

Hi Celeste, you could use full fat regular milk (it’ll then be vegetarian, but not vegan). If it’s the fat you’re afraid of, you could use all almond milk, but it so ‘t have the creaminess of traditional ice cream. As for the sugar, you need the sweetness for this recipe. You could use agave nectar or date syrup, but you’d need to use less. I haven’t done that in this recipe, but i’d start with 1/2 the amount listed and add more if needed. And there isn’t any oil in this recipe.

I hope you enjoy the ice cream.

Lori April 13, 2014 at 9:27 am

Hi, can you suggest substitutes for the liquors in the recipe? Thanks; have a wonderful day…..Lori

Pamela April 13, 2014 at 12:32 pm

Hi Lori,

You can leave the alcohol out of both of the recipes. While the rum will give the ice cream a bit of flavor,it…and the vodka in the blueberry swirl, are in there to help keep the ice cream from getting really hard in the freezer. Just before serving, let the ice cream sit on the counter for 5-10 minutes (depending on how hot it is that day) and let it soften a bit. This will make scooping it much easier. ENJOY!!!

Tricia November 6, 2013 at 3:53 pm

Whoa whoa whoa!! Dark Rum… Vodka!! I have just died and gone to blog heaven!

Lindsay June 18, 2013 at 4:09 pm

This ice cream looks amazing and I can’t wait to try it. I wanted to make it in advance…do you have any advice on how long it will keep in the freezer?

Pamela June 18, 2013 at 8:01 pm

Thanks Lindsay,

It should be good for 2 weeks in the freezer. ENJOY!

Anita June 12, 2013 at 9:09 am

Is the coconut milk the creamy kind in a can, or in a box with the rice, soy or almond milk?

This looks really good!


Pamela June 12, 2013 at 9:18 am

Hi Anita,

It’s the creamy canned coconut milk. It is really good. ๐Ÿ˜‰ ENJOY!!!

Fran July 29, 2012 at 10:31 am

I’m opposed to using any sugars. I do use stevia and when needed will add a little agave and on rare occasions, some real maple syrup, but that’s about it. I hate anything processed. When I can I use raw stevia (actual ground up leaf). Have you tried making the recipe without the sugars? How did it come out?


Pamela July 29, 2012 at 1:19 pm

Hi Fran,

I haven not made this recipe without sugar and I don’t use stevia (I’m not a fan of the flavor). You could play around with the recipe to see what works best for you. Maple syrup and agave nectar would work just fine in this recipe, just make sure you follow the proper ratio’s when doing the swapping. Enjoy!

SCM (SocialCafe Magazine) July 15, 2012 at 11:56 am

Just wanted to let you know that we have featured this recipe in our Around the Web ice cream post. Hope you don’t mind ๐Ÿ™‚ we left the link in the website section if you want to check it out! Great recipe BTW ๐Ÿ™‚

It's Carmen July 6, 2012 at 5:05 pm

Scrum-diddly-umptious. I can’t wait to test this out. Blueberries are magnificent!

Pamela July 7, 2012 at 6:03 am

Carmen, this is a great way to indulge in blueberries. Especially with as hot as it’s been. Who wants to turn on an oven in this heat for traditional blueberry crisp.

Farren July 6, 2012 at 10:21 am

Can the almond milk be substituted for something else? Like soy or coconut milk??

Pamela July 9, 2012 at 6:27 pm

Hi Farren,

Yes, you could use soy or coconut milk in the recipe instead of almond milk, or even rice milk. I were you, I’d use one of the milks that is not coconut, just so it’s not so coconutty tasting. enjoy!

Riley June 28, 2012 at 10:08 am

This sounds and looks delicious! The pictures are great too!

Pamela June 28, 2012 at 3:15 pm

Thanks Riley, It’s as delicious as it looks.

Valerie June 28, 2012 at 8:06 am

This sounds delicious and your pictures are drool-worthy. We’re not vegan at our house – can I use regular milk in place of the coconut milk? And is the rum required? We don’t keep a lot of booze around and I’d hate to buy a bottle just for this. But it sure sounds good! Thanks for sharing. ๐Ÿ™‚

Pamela June 28, 2012 at 8:15 am

Hi Valerie,

Thanks for the picture compliments (I struggle with the photography). You could use a regular ice cream base (of whole milk/cream/eggs) in place of the coconut and almond milk. If you just swap out the coconut milk with whole milk you won’t get quite the same result. You can use this basic ice cream recipe instead of the coconut/almond milk combo (just leave out the olive oil) http://mymansbelly.com/2011/07/20/what-to-do-with-all-this-basil-2-basil-olive-oil-ice-cream/ And it’s not a problem to leave out the alcohol in this recipe. Just remember, it will freeze super hard so you’ll need to let it sit out a bit longer before scooping it out (the alcohol adds a bit of flavor but helps to keep the ice cream from freezing glacially hard).

Belinda @zomppa June 27, 2012 at 8:44 pm

I am so wanting this gorgeous ice cream, especially in this heat!

Julia June 27, 2012 at 3:47 pm

YUM! Vegan means no dairy which means my stomach won’t revolt against me. Which makes the world a better place, for everyone. TMI? Probably.

Pamela June 27, 2012 at 7:39 pm

You are not alone Julia. That’s why so many of my ice cream recipes are vegan. The dog and Craig are very grateful for that. ๐Ÿ˜‰

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