Ice Cream

Gluten Free Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

Gluten Free Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

photo by recipe author

 

Servings: 10
Preparation Time: 3 hours

Blueberry Peach Filling:

• 8 peaches, peeled and thinly sliced
• 2 cups blueberries
• 1 teaspoon ground ginger
• 1/4 cup raw honey

Crisp:

• 2 teaspoons ground cinnamon
• 1 1/2 cups almond flour*
• 1/4 cup arrowroot starch
• 3 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 cup raw honey
• 1/3 cup palm shortening, or coconut oil, melted

Vanilla Ice Cream:

• 2 cups coconut milk**
• 1 cup almond milk, unsweetened
• 1 teaspoon vanilla extract
• 1/2 cup whole cane sugar
• fresh vanilla bean, if desired

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.

Coconut ice cream:

Whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!