Blueberry Crumble Ice Cream

4.90 (37)
⏱ 385 mins 🍽 1.5 quarts 🌶 american 🏷 Ice Cream

This delightful no-churn ice cream combines a rich, vanilla-scented base with a sweet blueberry swirl and a cinnamon-spiced crumble topping. The method involves preparing a quick blueberry sauce and a simple butter crumble before folding them into whipped cream and condensed milk. After assembly, it requires freezing to set. The result is a creamy, fruity ice cream with wonderful texture contrasts, perfect for a homemade treat. It yields about 1 to 1.5 quarts.

Blueberry Crumble Ice Cream

Ingredients

  • 1/2 teaspoon cornstarch
  • 2 teaspoons water
  • 1 cup (140g) fresh or frozen blueberries (do not thaw)
  • 1 Tablespoon granulated sugar
  • 1/4 cup (31g) all-purpose flour*
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons (28g) unsalted butter, melted
  • 2 cups (480ml) heavy cream
  • 14-ounce (396g) can full-fat sweetened condensed milk
  • 1 teaspoon pure vanilla extract

Method

  1. In a very small bowl, combine the cornstarch with 2 teaspoons water and set it aside. Place the blueberries and 1 Tablespoon granulated sugar in a small saucepan. Over medium-low heat, stir constantly, mashing the berries against the pan. Once liquid appears, add the cornstarch mixture. Increase the heat to medium and cook while stirring for 3 minutes. Take off the heat and let it cool fully. it will thicken. Refrigerate to speed up cooling.
  2. If you prefer a smooth sauce, you can optionally pass the blueberry mixture through a fine-mesh strainer, either before or after it has cooled.
  3. To make the crumble, use a fork to mix together 1/4 cup (31g) flour, 2 Tablespoons (25g) brown sugar, and 1/4 teaspoon cinnamon. Pour in 2 Tablespoons (28g) melted butter and mix until a crumbly texture forms. Set this aside.
  4. In a large bowl, use a hand mixer or stand mixer with a whisk to beat 2 cups (480ml) heavy cream until stiff peaks form, which takes about 4 minutes. Add the can of sweetened condensed milk and 1 teaspoon vanilla extract, then beat on low just to combine. With a large spoon or spatula, fold in the prepared crumble. Finally, gently fold in 1/4 cup to 1/3 cup of the blueberry sauce to create swirls. Any extra sauce can be used as a topping.
  5. Transfer the ice cream mixture into a deep, freezer-safe container like a 9x5-inch loaf pan. Seal the container tightly and place it in the freezer for at least 6 hours, where it can be kept for up to 2 weeks.
  6. When ready, scoop the ice cream from the container and serve.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryIce Cream
Cuisineamerican
AuthorSally