Healthy blueberry crisp ice cream is oh-so creamy, delicious as heck, while being dairy and refined sugar free! This recipe is bursting with blueberry flavor and full of crisp topping. It can be made paleo, vegan, and gluten-free so most can enjoy!

A bowl of blueberry crisp ice cream.

Is this blueberry crisp ice cream healthy?

I am all for treating yourself to the real deal from time to time, but I love creating my favorite treats at home without any of the preservatives, additives, and sugar that most store-bought treats come along with. This ice cream is made with only a few whole-food ingredients that actually boast some health benefits! Let’s take a peak at the ingredients you’ll need.

Ingredients & Substitutions

Blueberries: You can use fresh or frozen, but be sure to check the notes in the recipe card! Any berries will work as well if you feel like switching it up for raspberries or blackberries!

Coconut milk: Full-fat canned coconut milk yields the best results. Because of its higher fat content, it’s able to thicken up into an ultra creamy result. Other milks won’t do this, so unfortunately i’m not sure there’s a 1:1 sub here.

Cashew butter: This helps create the base of the blueberry ice cream. You could sub almond butter or sunflower seed butter for nut-free, but keep in mind these don’t taste as neutral as cashew butter and will change the flavor a bit. It will still be delish!

Sweetener: I used a mixture of coconut sugar and monk fruit, but you can use honey or maple syrup as well.

Oats: I use oats for the crumble, but if you’re grain free or paleo you can swap in nuts or coconut shreds!

How to make blueberry crisp ice cream

  1. Blend all of the ice cream ingredients together. Pour into a glass container. Place in the freezer for one hour.
  2. Start making the blueberry sauce by combining blueberries, maple, and water in a sauce pan. Bring to a bubble, allowing the blueberries to pop (i use a fork to help mash them a bit) and cook 5 minutes. Let cool.
  3. Mix togoether the crisp ingredients.
  4. After an hour, remove the ice cream. Fold in the blueberry sauce and crisp. Return to the freezer for at least 4-6 hours.

Can I make this in an ice cream maker?

I haven’t tried this, so I can’t promise results! However, I don’t see why it wouldn’t work! Here is an inexpensive one!

Tips on making the best ice cream

  1. Once the ice cream is blended and poured into your container, place it in the fridge for at least an hour before folding in the blueberry sauce and crumble. This will allow it to be swirled rather than just turning fully blue from the blueberries. However, it all tastes the same!
  2. Let the ice cream thaw for at least 30-60 minutes before scooping. This allows it time to thaw enough to be able to scoop into creamy ice cream!
  3. Be sure to use full-fat coconut milk as other milks will not yield the same results.

Other ice cream recipes you’ll love!

Healthy peanut butter cookie dough blizzard

Peanut butter cup nice cream (low carb, no banana)

Nutter butter nice cream jars

Dairy queen pumpkin pie blizzard

Healthy blueberry crisp ice cream (vegan, paleo)

Healthy blueberry crisp ice cream is oh-so creamy, delicious as heck, while being dairy and refined sugar free! This recipe is bursting with blueberry flavor and full of crisp topping. It can be made paleo, vegan, and gluten-free so most can enjoy!
Prep Time 10 minutes
Cook Time 5 minutes
Freezer time 4 hours
Course Dessert, Snack
Cuisine American
Servings 5
Calories 1 kcal


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


Ice cream

  • Place all ingredients in a high powered blender, blending until smooth. Taste and adjust as you'd like .Pour into a glass container with a lid.
  • Place in the freezer for an hour or two until it has firmed up a little.

Blueberry sauce

  • While the ice creams in the freezer, make the sauce. Add the ingredients to a small saucepan and heat on the stove over medium heat.
  • Let the mixture bubble, using a fork to mash some of the berries (some whole are okay! Adds texture!). Let cook 5 minutes until it has thickened up a bit. Set aside to cool.


  • Mix all of the ingredients together in a small bowl. Set aside.

Putting it all together

  • After the ice cream has been in the freezer for an hour or two, remove it from the freezer. Stir in the blueberry sauce and crumble. You don't have to use all of the blueberry sauce if you don't want it. I like to keep some extra to top it with when it's done!
  • Place the ice cream back in the freezer for 4-6 hours until fully firm.
  • When ready to eat, leave the ice cream out on the counter for 30-60 minutes. This allows it to thaw into ice cream-like texture. Scoop and enjoy!
Keyword crumble, healhty desserts, healthy ice cream, nice cream, Paleo, vegan desserts

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