[This post is sponsored by my pals at Bob’s Red Mill! We’re using their awesome Gluten Free Oat Flour for this Vegan Blackberry Bourbon Crumble Ice Cream.]
It’s ICE CREAM WEEK!
Why? Because I say so. :) And because this is one of two ice cream recipes coming at you this week!
Good news? They’re both vegan!
Better news? They’re both miiiiighty tasty.
It’s weird to me that we’re starting with a berry-flavored ice cream.
As a kid, if given the choice between a chocolate, peanut butter, or mint ice cream and a fruit-flavored ice cream, I’d be team chocolate / pb / mint all the way.
How could I not though? Berries aren’t a dessert. Chocolate is. Peanut butter can be. Mint, of course.
My brother, on the other hand? Always berry. Always always always.
In fact, when we’d go out for ice cream, he’d get raspberry ice cream with…butterfingers mixed in. What the what.
Apparently it was good. I never had the courage to try it. Because I was over to the side in a chocolate and sugar-induced coma.
But my opinion on fruit-flavored sweets turned completely on its head last summer when Mark took me to one of his favorite ice cream shops for a scoop of their famous black raspberry ice cream.
It was amazing. Super creamy, very berry-y, and way too easy to eat.
And that got me thinking: can I make a berry ice cream at home? And jazz it up a bit because why not?
So let’s jump into it! This recipe is made up of three delicious parts:
1. The Crumble!!
Love love love crumble more than anything. It’s a necessary ingredient to one of my favorite foods (coffee cake), and it’s oh-so necessary here.
Crumble is simple. Butter, flour, sugar, and seasoning. This crumble is no different! And we’re keeping it GF and whole grain thanks to our friends at Bob’s Red Mill! I love their Gluten Free Oat Flour so much. It’s fabulous in a crumble because it adds a delightful nuttiness to the final product. Plus! It gives me an excuse to eat even more oats because, hello I’m obsessed.
Then add some brown sugar, vegan butter, and cinnamon! Mix into a crumble and stick in the fridge over night. Done and done.
You’ll add most of it to your ice cream mixture, and save a few for crumble sprinkles.
YES. Crumble sprinkles!!!
2. The Jam!!
Homemade blackberry jam! Kind of. It’s not a jam that you can jar and store forever. It’s a fresh jam that’s designed to be eaten soon.
And that is v simple because…ice cream.
You just need some blackberries, water, lemon juice, and maple syrup. Boil until watery, reduce just a tad, then store in the fridge over night. You’ll strain the jam the next day; the liquid goes directly in the ice cream mixture, and the solid, seedy jammy part gets a splash of bourbon and then swirled into the final ice cream. Fun, right?!
3. The Mixture!!
Yay! The actual ice cream part. Coconut milk, cashews, vanilla extract, bourbon, and a wee bit of salt. That’s. It.
Can you believe it?! You just blend them all until super smooth, then pop it into your ice cream maker.
Oh yeah. This recipe uses an ice cream maker. I am very excited about it
I know that’s a bit of an inconvenience if you don’t have an ice cream maker, but I was excited to use mine! I got it years ago for my birthday, and I’ve only used it a handful of times since. I can’t even find the model I have online (that’s how old it is), but it’s very similar to this one (affiliate link). A simple on/off switch is all ya need!
And look at you! You did it! Homemade vegan ice cream in a flash. Way to go, you.
How you enjoy your ice cream is up to you. I kind of hate hard ice cream, so I think eating it at its “soft-serve stage” right out of the ice cream machine is pretty clutch.
That said, you very much enjoy it however you wish! Given a few hours in the freezer, your ice cream will be hard but scoopable. Given a few more hours, it’ll be rock-solid. Just leave it out for a few minutes before scooping.
Regardless, you’ll love the taste. It’s not super bourbony, but the blackberry jam and crumble flavors really shine through.
It’s just so good you guys. Enjoy!
PrintVegan Blackberry Bourbon Crumble Ice Cream
A tasty, simple homemade vegan ice cream with swirls of homemade blackberry jam and cinnamon crumbles! A few ingredients like coconut milk, cashews, blackberries, and oat flour make this a perfect sweet treat for summer.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: ice cream
- Cuisine: American
Ingredients
CRUMBLE:
- 1/2 cup + 2 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
- 1/3 cup cold vegan butter
- 1/3 cup brown sugar
- 1 tsp. cinnamon
BLACKBERRY JAM:
- 8 oz. blackberries
- 3 Tbsp. water
- 1 Tbsp. maple syrup
- Squeeze lemon juice
- 1 Tbsp. bourbon, reserved
ICE CREAM:
- 1 14-0z. can full-fat coconut milk
- 1 cup raw cashews, soaked in hot water for 10 minutes, then drained and patted dry
- 1/4 cup maple syrup
- pinch salt
- 1 tsp. vanilla extract
- 2 Tbsp. bourbon
Instructions
The day before: Make your crumble. Combine all of the crumble ingredients in a medium bowl, and crumble with your hands. You want the crumbles to be on the smaller side, so just keep working it until the crumbles are small. Cover, and place in the fridge overnight.
Make your blackberry jam. Add your blackberries, water, maple syrup, and lemon juice to a pot over medium heat. Cook until the blackberries are broken down and the liquid has been reduced slightly. Remove from the heat and pour your jam into a glass jar. The jam will thicken as it cools. Place, covered, in the fridge after a few minutes.
Stick the insulated freezer bowl of your ice cream maker in the freezer. It’s best if this is in the freezer 24 hours before you make your ice cream.
Ice cream day! Remove your jam from the fridge and strain with a fine-mesh strainer. Take 5 Tbsp. of the liquid and place it in a high-powered blender. Place the jam in a small bowl and add the 1 Tbsp. reserved bourbon. Mix to combine and set aside.
Add your ice cream ingredients to your blender, and blend until completely smooth. Pour into your ice cream maker according to the instructions, and churn until it’s the consistency of soft-serve. Add your crumbles in the last few seconds of churning.
Pour into a freezer-safe container, and swirl in your bourbon-y jam. Eat as is or freeze for 3-4 hours until it firms up. It will get rock hard if you keep it in the fridge any longer, so just set it out on your counter for a few minutes before you dive in. Once it’s scoopable, I like scooping it into a bowl and the popping it into the fridge to get nice and creamy again. Yay homemade ice cream!
Notes
Recipe adapted from Chocolate Every Day (affiliate link).
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
Alexa this looks so good I have to try it right away and now I have an excuse to buy an ice cream maker!
Yes! Do it :) It’s a somewhat cheap investment, but you’ll have homemade ice cream for years!
I did it! It’s wonderful! I’m hooked on homemade ice cream and this recipe is awesome! The only thing I changed is that I doubled the amount of bourbon because this girl from Kentucky knows that everything is better with a little more bourbon.
Oh Alexa this sounds delish BUT make a vegan chocolate sauce and drizzle over top..yum!!!! ; ) I’m like you…gotta get my chocolate in there!
Oh of course! Chocolate all the days!