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  • Summer Berry Salad & Vegan Ice Cream…
Summer Berry Salad with Vegan Ice Cream

Summer Berry Salad & Vegan Ice Cream with Chocolate Almond Crumb

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

The 100% cacao keeps this recipe vegan and its unique texture helps to form the crumb.
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  • 200g raspberries
  • 150g blueberries
  • 200g strawberries
  • 60g agave syrup, for the chocolate crumble, plus 1tbsp for the berries
  • 150g blackberries
  • 200g blanched almonds, for the chocolate crumb
  • 40g 100% cacao, roughly chopped , for the chocolate crumble
  • 30g coconut oil, for the chocolate crumble
  • 1½ tsp vanilla extract, for the chocolate crumble
  • 2 tbsp fresh mint, finely chopped
  • 400ml vegan ice cream, to serve


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Place the almonds on a non-stick baking tray and roast in the oven for 5 mins.

Step 2

Meanwhile put the cacao, coconut oil, 60g agave syrup, vanilla extract and a pinch of salt into a blender.

Step 3

Once the almonds are roasted, tip them into the blender while they’re still hot. Blitz together for about 5 mins (you should end up with a fine crumb), then tip into a serving bowl.

Step 4

Put the berries into a large mixing bowl, keeping back around 100g raspberries. Add the mint and 1tbsp agave syrup, mixing well so the fruit starts to macerate. In a bowl, smash the raspberries you kept back with a fork to form a little sauce.

Step 5

Serve the berries with a scoop of ice cream, scatter over the chocolate crumb and drizzle a touch of the raspberry sauce on top.

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