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Roasted Strawberry Crumble Ice Cream Recipe (Dairy-Free)

Try this homemade dairy-free Roasted Strawberry Crumble Ice Cream, made with coconut milk, roasted strawberries, and a buttery crumble!
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Prep Time 15 minutes
Freezing Time 6 hours
Course Dessert
Cuisine American
Servings 2 servings

Equipment

  • Whisk
  • Skillet

Ingredients
  

For the Ice Cream

  • 1 cup full-fat, canned coconut milk
  • 2 tbsp agave nectar
  • ½ tsp vanilla extract
  • ¼ cup cashew butter
  • ¼ cup tahini
  • ½ tsp pink salt

For the Crumble

  • 1 tbsp vegan butter
  • 2 tbsp vegan graham cracker crumbs
  • 1 tbsp coconut sugar

For the Roasted Strawberries

  • 1 tsp hot water
  • ½ cup frozen strawberries
  • ¼ tsp cornstarch
  • ½ tbsp xylitol

Instructions
 

  • Whisk together all the ingredients for the ice cream in a bowl. If the cashew butter or tahini have clumps, melt them before using.
  • Once a smooth mixture has formed, pour the mixture into a shallow, airtight container.
  • Place in the freezer, with the lid on. Stir it every hour, until it reaches the desired texture. This will take around 5-6 hours.
  • In the meantime, use a fork to mix together the crumble ingredients. Set it aside at room temperature, covered, until ready to use.
  • For the roasted strawberries, whisk together the xylitol, hot water and cornstarch in a small bowl. Add this, along with the strawberries, into a skillet over medium-low heat.
  • Use a fork to lightly mash the strawberries as they heat up, until they are softened and mixed with the other ingredients. Continue stirring until the mixture has thickened, which will take a couple minutes. Then remove from the heat and set aside, partially covered, to cool down at room temperature.
  • Once the ice cream has achieved the desired texture, remove from the freezer.
  • Gently fold in the strawberry crumble. Serve right away, or place in the freezer and thaw to the desired consistency before serving.

Notes