Vegan Strawberry Rhubarb Crumble Ice Cream – DrNewMed Healthy Recipes for Healthy Eating

Fresh strawberry rhubarb swirls and handcrafted brown sugar crumble bits adorn the creamy vanilla ice cream. This frozen vegan delight combines strawberry rhubarb crumble and handmade ice cream, two of my favourite summertime sweets!

Ingredients

For the Ice Cream Base

2 cups full-fat coconut milk (canned)
1 cup strawberries, hulled and chopped
1 cup rhubarb, chopped
1/2 cup coconut sugar or maple syrup
1 teaspoon vanilla extract

For the Crumble Topping

1/2 cup rolled oats
1/4 cup almond flour
2 tablespoons coconut oil, melted
2 tablespoons coconut sugar
1/2 teaspoon ground cinnamon
Pinch of salt

Instructions

For the Ice Cream Base

In a saucepan, combine the strawberries, rhubarb, and coconut sugar (or maple syrup). Cook over medium heat until the fruits soften and release their juices, about 10 minutes.
Remove from heat and let it cool for a few minutes.
Using a blender or food processor, blend the cooked fruit mixture until smooth.
In a mixing bowl, combine the blended fruit mixture, coconut milk, and vanilla extract. Stir until well combined.
Chill the mixture in the refrigerator for a few hours or until cold.

For the Crumble Topping

Preheat the oven to 350°F (175°C).
In a bowl, combine the rolled oats, almond flour, melted coconut oil, coconut sugar, ground cinnamon, and a pinch of salt. Mix until the mixture resembles coarse crumbs.
Spread the crumble mixture on a baking sheet and bake for about 10-15 minutes, or until golden brown. Keep an eye on it to prevent burning.
Remove from the oven and let it cool completely.

Assemble the Ice Cream

Pour the chilled ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
During the last few minutes of churning, gradually add the cooled crumble topping to the ice cream, allowing it to mix in.
Transfer the ice cream to a lidded container, layering it with more crumble if desired.
Freeze the ice cream for a few hours or until firm.