Vegan Blueberry Crumble Ice Cream

Makes 1 Pint

Ingredients
For Ice Cream

1 1/4 Cup Unsweetened Almond Milk
1/3 Cup Toasted Rolled Oats (not instant)
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
Grated Nutmeg (just a couple of gratings)
1/3 Cup Sugar
2 Tablespoons Light Brown Sugar
1 1/4 Cup Coconut Milk (full fat regular coconut milk)
2 Teaspoons Dark Rum
For Blueberry Swirl

1 Cup Blueberries (fresh or frozen)
1/4 Cup Sugar
1 Tablespoon Vodka
For Crunch
1/4 – 1/2 Cup Blueberry Granola
Instructions
For Ice Cream

Pour almond milk into a medium saucepan. Heat over medium high heat and bring to a simmer, then add the next 4 ingredients.
Continue to simmer and stir for 10 minutes or until the oatmeal is thick and creamy (there will still be excess liquid in the pan).
Stir in the next 2 ingredients and continue to stir until the sugars are dissolved.
Once dissolved, stir in the coconut milk and rum.
Remove from heat and let cool.
Once the mixture is at room temperature, place into the refrigerator until thoroughly chilled (at least 4 hours).
For Blueberry Swirl

Place the blueberries, sugar and vodka into a small bowl and thoroughly mash and stir to combine.
Put the blueberry mixture into the refrigerator to thoroughly chill.
Once the ice cream base is chilled remove from the refrigerator and give it a good stir to mix everything up again (it will be really thick).
Pour the base mixture into your ice cream maker and process according to the instruction on your machine.
Spoon and spread one third of the ice cream mixture into a container.
Then spoon and spread half of the blueberry mixture on top of the ice cream.
Sprinkle with some of the blueberry granola.
Spoon another third of the ice cream over top of the granola and repeat topping it with blueberry and granola.
Top everything off with the rest of the ice cream and smooth the top.
Place in the freezer for at least 4 hours to let everything mix and harden