Strawberry Ice Cream with Maple Almond Oat Crunch

Strawberries are in season with towering flavor and are ready to be churned into this delicious ice cream. You don’t even have to tell your friends it’s vegan, because they’ll otherwise never know.

Creamy vanilla is swirled with fresh strawberry ice cream and jam. Spiraled within the sweet mix is a maple-almond-oat crunch that, when mixed in and tasted, is pretty much guaranteed to make you smile.

The maple oat crunch couldn’t be easier to make and can also be used as a breakfast crumble over yogurt or pancakes. I used about 2 tablespoons per quantity of the recipe, so you may double, or quintuple, or duodecuple your ice cream supply as high as you wish.

Strawberry Ice Cream with Maple Almond Oat Crunch

Preheat the oven to 300˚

Make the toasted maple oats – Mix the oats and maple syrup.

Bake for 30 minutes until golden brown. Let cool.

Make the Vanilla Ice Cream base – In a small saucepan, melt theadd the coconut oil and cacao butter. Add to the high speed blender along with the remaining ingredients. Purée until smooth. Chill overnight. 

Make the Strawberry Ice Cream base – In a small saucepan, melt theadd the coconut oil and cacao butter. Add to the high speed blender along with the remaining ingredients. Purée until smooth. Strain to remove the seeds. Chill overnight.

Freeze the ice cream – Transfer each flavor to an ice cream maker and process according to the manufacturers instructions until thick. 

Assemble the ice cream – In a quart container, spoon some vanilla ice cream, then some strawberry ice crea, and some jam. Strinkle with oats. Repeat until full. Freeze overnight. 

makes about one quart

VANILLA ICE CREAM

  • 2 tbsp cup refined coconut oil
  • 2 tbsp cacao butter
  • ¼ cup raw cashews
  • ⅓ cup water
  • ½ cup organic sugar
  • 1 tbsp vodka
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • half a can – 13.66 oz can coconut milk

STRAWBERRY ICE CREAM

  • ¼ cup raw cashews
  • 4 oz strawberries, washed and hulled
  • ½ cup organic sugar
  • 2 tbsp cup refined coconut oil
  • 2 tbsp cacao butter
  • 1 tbsp vodka
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • half a can – 13.66 oz can coconut milk

MAPLE OATS

  • 1 cup oats
  • 2 tbsp maple syrup

ADDITIONAL INGREDIENTS

  • 3 tbsp strawberry jam