Blueberry Crisp Ice Cream

Blueberry Crisp Ice Cream
4.5 from 2 ratings
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"A blueberry crisp, topped with vanilla ice cream, is one of my all-time favorite desserts. So I thought, why not put everything I love about the dessert into an ice cream? Voilà, Blueberry Crisp Ice Cream was born. The crisp part comes from a layer of Paleo granola that stays crunchy even in the frozen ice cream. Now you can get all the flavors from a baked dessert straight out of your freezer."- Pamela BraunRecipe excerpted with permission from Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More by Pamela Braun. To purchase your own copy, click here. 
Servings
4
servings
Ingredients
  • 1 cup raw walnuts
  • 1 cup raw cashews
  • 1 cup raw pumpkin seeds
  • 1/2 cup raw unsweetened coconut flakes
  • 1 large egg white
  • 1 tablespoon water
  • 1/3 cup raw honey
  • 3 tablespoon walnut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/4 cup cashew milk
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/3 cup coconut palm sugar
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon sea salt
  • 1 cup blueberries (fresh or frozen, thawed)
  • 1/4 cup coconut palm sugar
  • 1/4 -1/2 cup granola (from earlier in recipe)
Directions
  1. Preheat oven to 300 degrees Fahrenheit
  2. Add the walnuts, cashews, pumpkin seeds, and coconut to a blender and pulse just enough to break everything up into small pieces. You don’t want to turn this into a paste—it should be chunky.
  3. In a large mixing bowl, whisk the egg white and water until they are nice and frothy. Now whisk in the honey, oil, vanilla, and salt.
  4. Pour the nut mixture into the bowl and mix until everything is well coated with the honey mixture.
  5. Spread the mixture onto a parchment paper-lined baking sheet. Try to keep the thickness even (the thinner the better—it will cook faster).
  6. Bake for 20 to 30 minutes or until golden brown and getting crispy. You’ll need to stir the mixture around about every 10 minutes to keep things cooking evenly.
  7. Remove the mixture from the oven and let it cool for 10 to 15 minutes.
  8. Use a spatula to release the granola and store it in an airtight container. (You’ll have way more granola than you’ll need for this ice cream recipe.)
  9. Pour the milks, sugar, nutmeg, and salt into a 4-quart pan and heat over medium-high heat. Bring to a simmer.
  10. Whisk while the mixture is cooking and continue to cook until the sugar is dissolved, then remove from the heat.
  11. Let the mixture cool for 30 minutes and then pour it into a refrigerator-safe container with a lid. Cover the container and chill in the refrigerator for at least 6 hours. Chilling overnight is best.
  12. Drop the blueberries and sugar into a bowl and mash them together.Pop the mixture into the refrigerator to chill.
  13. Pour the ice cream base mixture into the ice cream maker and churn according to the manufacturer’s instructions.Spoon and spread ⅓ of the ice cream into your freezer container. Spoon and spread some of the blueberry mixture on top of the ice cream. Then sprinkle with some of the granola.
  14. Repeat steps until the container is nealy full, and finish by spreading a layer of ice cream on top. Place the ice cream into the freezer for at least 4 hours before serving.
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