Blueberry Ice Cream with Coconut Cobbler Crumble

This recipe comes from the July 2011 Clean Eating Magazine. I made several modifications to the recipe which are below. Seriously, super easy, it sounds harder than it is and it's amazingly delish! A perfect summer treat!!

Blueberry Ice Cream with Coconut Cobbler Crumble:

Ice Cream:
2 c fresh blueberries
1 & 1/2 c nonfat plan Greek yogurt (I used full fat kind)
1/4 c raw honey
1/4 c 100% orange juice
seeds 1 vanilla bean, pod discarded (I was out of vanilla bean so I used 1 t vanilla)

Crumble:
1/3 c almond flour
1/3 c rolled oats
1/2 c unsweetened shredded coconut
3 T sucanat (I didn't have this or know what it is .. so I used a little bit of honey)
1/2 t baking powder
1/4 t baking soda
1/4 t salt
2 T coconut butter or buttery olive oil spread, chilled (there is a difference between coconut butter and oil, I used coconut butter)
3 T low fat buttermilk (I used 3T coconut milk)
1/2 t vanilla or almond extract (I used vanilla)
1 1/2 c fresh blueberries, optional

Instructions:
Prepare ice cream: in a food processor, , add all ice cream ingredients. Puree until just combined, about 2 minutes, stopping processor every 30 seconds to scrape down sides of bowl with a rubber spatula.

with spatula, spoon ice cream mixture into a shallow 9x9 non-reactive freezer-safe container. place container in freezer for 30 min or until mixure begins to freeze slightly around edges. remove from freezer, scrape edges with spatula and mix thoroughly with a whisk, blending in ice crystals until creamy again, about 2-3 minutes. return to freezer for an additional 30 minutes. repeat this process 2 more times. after the third mixing, return to freezer until hardened and ready to eat, 2-3 hours.

prepare crumble: preheat oven to 375. in a large bowl, whisk together flour, oats, coconut, sucanat, baking bowder, baking soda and salt. add butter and use your fingertips to rub butter into flour until it resembles course crumbs. stir into buttermilk and almond extract until just combined and mixture forms a loose dough, being careful not to over-mix.

scatter dough into a 8x8 baking dish pressing lightly into bottom of dish. bake for 20-25 min, until golden brown. let ool completely, then crumble into small pieces.

to serve, allow ice cream to soften at room temperature for 5 min. scoop 1/2 c ice cream into each bown and top with 3 T crubmle and if desired, 1/4 c blueberries. for a clean sugary topping, drizzle with 1 & 1/2 T blueberry syrup

Modification:
If you are using a commercial ice cream maker, skip step 2. freeze mixture after completing step 1.

and here's the link for the blueberry drizzle!!

Blueberry Drizzle Recipe:

3/4 c fresh blueberries

2 T raw honey

1 T fresh lemon juice (I used organic bottled LJ)

2 t arrowroot powder

In a small saucepan, bring blueberries, honey, lemon juice and 1 T water to a boil on high heat.

Reduce heat to medium-low and simmer 2-3 minutes.

Meanwhile, in a small dish, combine arrowroot powder with 1 T water to form a slurry (a thickening agent). Whisk or stir arrowroot mixture into blueberry mixture until incorporated. Simmer for 1 min or until just thickened, carefully mashing blueberries with a fork to extract juice. Remove from heat and let cool completely before pouring over your favorite ice cream..