Healthy Blackberry Ice Cream with Cardamom Crumble
Ingredients
- 360 ml almond milk (or other plant milk)
- 120g cashew butter *
- tiny pinch of salt
- 1/2 tsp vanilla bean paste
- 120 ml blackberry syrup
- 50g sweetener of choice (i used agave)
- use coconut butter or coconut cream for nut allergy
- for the blackberry syrup
- 120g blackberries, fresh or frozen
- 1 tbsp lemon juice
- 50g sweetener of choice
- for the cardamom crumble
- 40g g unrefined turbinado/ coconut sugar
- 90 g all purpose flour
- pinch of salt
- 30g rolled oats
- 1 tsp freshly ground cardamom
- 50g soft coconut oil
- handful pecan nuts, chopped (optional)
Preparation
Make the blackberry syrup
Combine all the ingredients into a small saucepan and heat over medium high until the berries are soft (5-7 minutes). Remove from the heat and set aside to cool slightly. Strain the mixture through a fine-mesh strainer into a bowl, using the back of a spoon to push out as much of the liquid as possible. Reserve the liquid. Discard the remaining solids. Let cool down completely before using
To make the ice cream
Combine all the ingredients into a blender and blend until completely smooth
Pour the mixture into the ice cream maker and churn for 40 minutes. You can add the crumble to the ice cream 5 minutes before the end or serve it on top of the ice cream
If you don't have an ice cream maker, you can use a high speed blender: pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, with the help of the tamper
Freeze for one hour for a firmer texture
To make the crumble
Preheat oven to 175°C (350°F)
Place oats, sugar, flour, salt and ground cardamom in a medium bowl. Add the softened coconut oil and using a fork