Apple-Blueberry Crumble with Vanilla Cardamom Ice Cream – gluten-free, vegan, and decadent!

Apple Blueberry Crumble with vegan Vanilla Cardamom Ice Cream

The other day, I picked up a huge container of Honeycrisp apples, and another huge container of blueberries. I brought them home and browsed through cookbooks, looking for something good to do with apples and blueberries. In Moosewood Restaurant Cooking For Health I found a recipe for an apple-blueberry crumble. It had oats in it, so I converted it to be oat-free. Then I made a frozen-banana vegan ice cream recipe to serve on top of it, with a trace of cardamom. The result was gorgeous and delicious!

The perfect bananas for this recipe are very ripe but not overripe. They should have brown freckles but the skin should not yet be solidly brown. Peel them, break into chunks, and freeze.

Apple-Blueberry Crumble with Cardamom Ice Cream
 
Prep time
Cook time
Total time
 
This gluten-free vegan apple-blueberry crumble with banana ice cream is healthy, beautiful, and delicious!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4-6 servings
Ingredients
Fruit Filling:
  • 3 cups sliced apples
  • 3 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 teaspoons potato starch or 1 tablespoon cornstarch
  • 1/3 cup applesauce
Crumble Topping:
  • 2 tablespoons quinoa flour (or other gluten-free flour)
  • 2 tablespoons teff flour (or other gluten-free flour)
  • 1/2 cup cornmeal
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup canola oil
Ice Cream:
  • 3 ripe bananas, peeled, broken into chunks, and frozen
  • 2 teaspoons vanilla extract
  • pinch of cardamom (about 1/32 teaspoon)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the fruit filling ingredients into an ungreased 8 or 9 inch square pan.
  3. Bake for 30 minutes.
  4. While the fruit bakes, combine the crumble topping ingredients in a bowl.
  5. When the fruit has baked for 30 minutes, remove from oven. Stir it well.
  6. Break the crumble topping into small crumbs, about the size of grains of rice, and sprinkle them all over the fruit.
  7. Return the crumble to the oven and bake for 15 minutes.
  8. While the crumble bakes, put all of the ice cream ingredients into a food processor. Blend until smooth.
  9. Serve scoops of cold ice cream on top of the hot crumble. Delicious!

 

 


virtual vegan linky potluckI submitted this recipe to the Virtual Vegan Linky Potluck.

In last week’s potluck, my recipe for Chocolate Nanaimo Pumpkin Pie was an editor’s pick – neat!!

Banana Claw – Decadent Vegan Ice Cream

Banana Claw ice cream

Back before we had kids, their dad and I used to like to go to the ice cream store and get a type of ice cream called Bear Claw. Bear Claw ice cream is a very rich chocolatey ice cream, with ribbons of caramel, and chocolate covered cashews.

I’ve been making vegan ice cream from bananas. I can’t eat Bear Claw ice cream anymore, so this is my healthy vegan adaptation of it. My daughter Kendra says we should call it Banana Claw.

This whole recipe is easy achocolate and cashewsnd quick. Once your bananas are frozen, the entire recipe takes about 15 minutes to make.

To freeze bananas: Choose bananas that are ripe, with freckles, but not totally brown. Bananas that are overripe and would work great in banana bread will make this recipe taste too banana-y. So pick bananas that are freckled, so that they are sweet enough, but not overripe. To freeze, break the bananas into chunks and put them in a container in the freezer.

cashews going into the bagMaking chocolate covered cashews is easy: Melt chocolate chips, stir together with cashews, and put them in the freezer for a few minutes. Ziplock bags are very non-stick, so they work great for freezing the cashews. The chocolate ends up on the cashews, not on the bag. Tip: To make it easier to spoon the mixture into the ziplock bag, you can put the bag into a glass or mug and fold its sides down over the rim. Then the glass will hold the bag open for you.

bananas avocado food processorThe caramel layer is my version of the caramel in Vegan Richa’s Salted Date Caramel Chocolate Pie with Almond Coconut Crust — a very decadent and wonderful vegan recipe.

just the ice creamI don’t normally use much salt, but it tastes really good in this caramel, and it’s only a small amount. If you happen to have fancy salt available, such as Himalayan Sea Salt, this is a good recipe to use it in.

cashews after freezingBanana ice cream is very easy to make: Blend three frozen bananas with whatever flavoring you like: fruit, or cocoa powder. An optional avocado adds extra richness.

And voila! Healthy fruit and nuts are magically turned into a rich and delicious ice cream.


Edited to add: I’ve had a request for a nut-free version. For nut-free, omit the cashews or replace them with pumpkin seeds (without shells). And leave out the almond butter.

more banana claw

Banana Claw - Vegan Ice Cream
 
Prep time
Total time
 
A rich vegan ice cream, made from bananas, full of caramel, laced with chocolate covered cashews.
Author:
Recipe type: dessert
Serves: 1 pint
Ingredients
Chocolate Covered Cashews:
Caramel:
  • 5-6 dates (with no pits)
  • 2 1/4 teaspoons almond butter
  • 2 teaspoons canola oil
  • 3 tablespoons water
  • 3/8 teaspoon salt
Ice Cream:
  • 3 frozen bananas, broken into chunks
  • 3 tablespoons cocoa powder
  • 1 perfectly ripe avocado (optional)
  • 1 teaspoon vanilla extract
Instructions
Chocolate Covered Cashews:
  1. Melt the chocolate chips in a small bowl in the microwave, by heating for 30 seconds and then stirring. Repeat until the chips are melted.
  2. Stir in the cashews.
  3. Pour into a quart-sized Ziplock bag.
  4. Squeeze out the air, then zip the bag.
  5. Use your fingers to spread out and separate the cashews throughout the bag.
  6. Place the bag in the freezer.
Caramel:
  1. Blend all caramel ingredients in a blender or food processor, until completely smooth.
Ice Cream:
  1. Blend all of the ice cream ingredients in a food processor.
  2. Remove the bag of cashews from the freezer.
  3. While the bag is still closed, use your fingers to break apart the cashews, so that they are separate and not stuck together.
  4. Pour the cashews into the ice cream, and gently stir them in.
  5. Put half of the ice cream into a freezer-safe container. Smooth it out. Spread the caramel evenly on top. Add the rest of the ice cream on top.
  6. You can eat the ice cream now, though it will still be soft, or leave it in the freezer to firm up.