This healthy blueberry crisp ice cream is ultra creamy and full of fresh blueberry flavor while remaining dairy- and refined-sugar-free. The recipe yields a luscious, scoopable ice cream with a crunchy crumble throughout. It can easily be made paleo, vegan, and gluten-free depending on your ingredient choices.
healthy blueberry ice cream
I love recreating indulgent treats at home using whole-food ingredients, and this blueberry crisp ice cream is a perfect example. It uses simple, nutrient-dense components—like blueberries and full-fat coconut milk—to produce a creamy texture and vibrant flavor without additives or refined sugar. Below is an overview of the main ingredients and helpful substitutions.
how to make blueberry crisp ice cream
Ingredients & Substitutions
- Blueberries: Fresh or frozen both work. If using fresh, add a little water when making the sauce to help it cook down. You can swap in raspberries or blackberries if you prefer.
- Coconut milk: Use full-fat canned coconut milk for the creamiest texture—the higher fat content helps the base thicken and stay scoopable. Lighter plant milks won’t produce the same result.
- Cashew butter: Provides a neutral, creamy base. Almond butter or sunflower seed butter can be used as substitutes, though they will alter the flavor slightly.
- Sweetener: A combination of coconut sugar and monk fruit was used here, but honey or maple syrup work well too.
- Oats: Rolled oats make the crumble. For a grain-free or paleo version, replace oats with chopped nuts or shredded coconut.
How to make blueberry crisp ice cream
- Blend the ice cream ingredients (full-fat coconut milk, cashew butter, sweetener, vanilla, and a pinch of sea salt) until smooth. Pour the mixture into a lidded glass container and place it in the freezer for 1–2 hours to firm slightly.
- Prepare the blueberry sauce by combining blueberries, maple syrup, and (if using fresh berries) a little water in a small saucepan. Bring to a simmer, mash some of the berries with a fork for texture, and cook 4–5 minutes until slightly thickened. Remove from heat and let cool.
- Mix the crumble ingredients in a small bowl—rolled oats, almond flour (or coconut/oat flour), shredded coconut or chopped nuts, coconut sugar, maple syrup, and cinnamon.
- Once the ice cream has cooled and started to firm, remove it from the freezer. Gently fold in the blueberry sauce and crumble—reserve extra sauce if you like to swirl on top when serving. Return the container to the freezer for at least 4–6 hours until fully set.
Can I make this in an ice cream maker?
While this recipe was developed for a no-churn method, it should work in an ice cream maker if you want a churned texture. I haven’t tested it with a machine, but a standard home ice cream maker should handle the blended base fine once chilled.
Expert tips
- Chill the blended ice cream base in the freezer for 1–2 hours before folding in the blueberry sauce and crumble. This helps create pretty swirls and prevents the entire base from turning uniformly purple.
- Allow the finished ice cream to sit at room temperature for 30–60 minutes before scooping to reach a soft, scoopable consistency.
- Always use full-fat canned coconut milk for the best creamy texture; lighter milks won’t thicken the same way.
more healthy frozen treat recipes to try
- Strawberry protein frozen S’mores
- Peanut butter cup frozen yogurt bars
- Healthy Dilly Bars
- 2-ingredient orange sorbet
- Healthy peanut butter cookie dough blizzard
- Peanut butter cup nice cream (low carb, no banana)
- Vegan frozen yogurt
- Strawberry yogurt bites
- Strawberry cheesecake yogurt parfait
Healthy blueberry crisp ice cream (vegan, paleo)
This dairy-free blueberry crisp ice cream is creamy, naturally sweetened, and studded with a crunchy crumble. It’s flexible for multiple dietary needs and makes a refreshing dessert or snack.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Freezer time 4 hours
Course Dessert, Snack
Cuisine American
Servings 5
Calories 1 kcal
Ingredients
Blueberry sauce
- 1 cup fresh or frozen blueberries
- 1 tbsp maple syrup
- 1/2 tsp tapioca or arrowroot starch/flour
- 1 tsp lemon juice
- 2 tbsp water *Only if using fresh berries
Ice Cream
- 1 can full-fat coconut milk
- 1/2 cup cashew butter
- 1/4 cup sweetener of choice (coconut sugar, monk fruit, maple syrup)
- 1 large vanilla bean, scraped *or 1 1/2-2 tsp vanilla
- pinch sea salt
Crumble topping
- 1/2 cup organic old-fashioned oats
- 1 1/2 tbsp almond flour *can sub coconut or oat flour or protein powder
- 3 tbsp shredded coconut *or chopped nuts
- 1 1/2 tbsp coconut sugar
- 1 1/2 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
Ice cream
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Place all ice cream ingredients in a high-powered blender and blend until smooth. Taste and adjust sweetener if desired. Pour into a lidded glass container.
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Freeze for 1–2 hours until the mixture is slightly firm but still foldable.
Blueberry sauce
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While the ice cream chills, combine the sauce ingredients in a small saucepan and heat over medium.
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Bring to a simmer, mash some berries for texture, and cook about 5 minutes until slightly thickened. Remove from heat and allow to cool.
Crumble
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Combine crumble ingredients in a small bowl and set aside until ready to fold into the ice cream.
Putting it all together
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When the ice cream is slightly firm, fold in cooled blueberry sauce and the crumble. Reserve extra sauce for topping if desired.
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Return the container to the freezer for 4–6 hours or until completely firm.
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Before serving, let the ice cream sit at room temperature 30–60 minutes so it softens for easy scooping. Serve and enjoy.
Keyword crumble, healthy desserts, healthy ice cream, nice cream, Paleo, vegan desserts