The berry crumble is from 101 Cookbooks. Her recipe has a doubled crumb topping. Hell yes. Also berry season. I just used sesame seeds instead of poppy seeds. The tahini ice cream uses an ice cream base from Minimalist Baker. It has been my preferred vegan ice cream since the cashews mellow out the coconut flavor. Basically the coconut is not as prevalent. The tahini ice cream is everything.
Also since we were at family dinner, I didn't get a great shot of the ice cream.
1 can full fat coconut milk
1 cup cashews, soaked overnight
2 tbsp coconut oil
1/2 cup tahini
1/2 cup maple syrup
2 tbsp brown sugar (optional)
1 tbsp vanilla extract
1 pinch sea salt
Blend everything until smooth. Chill for 4 hours. Churn in ice cream maker. Pour ice cream into frozen glass container and chill. Let thaw for 15 minutes before serving over berry crumble!