This homemade no-churn Blueberry Crumble Ice Cream recipe is a popular method because it doesn’t require an ice cream maker. Combine a few simple ingredients together, then fold in blueberry sauce and a deliciously buttery brown sugar crumble. It’s ready to eat after 8 hours of freezing.
Meet your new summer love: no-churn Blueberry Crumble Ice Cream.
Here’s Why You’ll Love No Churn Ice Cream
- Literally the creamiest ice cream ever.
- Base is made from only 2 ingredients.
- No ice cream maker required!!!
- Ready to eat after a few hours in the freezer.
I adore homemade churned ice cream and we actually made vanilla ice cream last summer with a hand-crank ice cream maker! But for anyone who doesn’t have a retro or modern ice cream maker—or simply doesn’t want to break it out—try this popular no-churn method. Add your homemade touch on this basic no-churn ice cream by folding in vanilla extract, a swirl of blueberry, and crumble topping. Think crumb cake meets ice cream!
How to Make No-Churn Blueberry Crumble Ice Cream
This ice cream begins with the very popular no-churn method originating from Martha Stewart. If you haven’t tried this simple homemade ice cream, now’s your chance. The base is 1 can of sweetened condensed milk and 1 pint of heavy cream.
Whip 2 cups (1 pint) of heavy cream into stiff peaks, a little stiffer than when we make homemade whipped cream. Using the mixer or by hand, fold in 1 can of full fat sweetened condensed milk. The sweetened condensed milk adds a silky creamy texture as well as sweetness. Add any flavors or add-ins (I almost ALWAYS add vanilla extract), then spread into a container. Cover and freeze for at least 6 hours, but I find the ice cream has the BEST texture when frozen for about 8 hours or even overnight.
That’s it. Homemade ice cream has never been easier!
3 Parts to Blueberry Crumble Ice Cream
For the blueberry crumble ice cream flavor, we’ll combine the ice cream base with buttery cinnamon brown sugar crumbles and fresh blueberry sauce.
- Blueberry Swirl
- Crumble
- Ice Cream Base
Blueberry Swirl:
Prepare the blueberry sauce first. You can use a blueberry jam, blueberry preserves, or even homemade blueberry sauce topping instead. Or simply cook a simple blueberry sauce on the stovetop with fresh/frozen blueberries, cornstarch, water, and 1 Tablespoon of sugar. The homemade blueberry sauce will thicken on the stove. When it’s done, cool it down in the refrigerator. You can prepare the blueberry sauce up to 1 week in advance and store in the refrigerator until ready to use.
I strained the blueberry sauce before swirling into the ice cream. This is totally optional! If you want blueberry chunks in your ice cream, don’t strain. I’ll leave that up to you!
Crumble:
While you’re waiting for the blueberry sauce to cool, prepare the crumble. You need flour, cinnamon, brown sugar, and melted butter. If you’re concerned about consuming raw flour, sprinkle it on a lined baking sheet and bake for 3-5 minutes. This heat-treated flour is now safe to consume. Combine the flour with cinnamon and brown sugar, then gently mix in melted butter. The crumble topping stays relatively soft after the ice cream is frozen and, as you can imagine, taste unbelievable with the blueberry swirls!
Ice Cream:
Now put everything together! Fold in vanilla extract, the crumble, then very gently swirl in the blueberry sauce. The ice cream will turn purple/blue if the blueberry sauce is over-mixed. Just a couple folds with a large spoon or silicone spatula is all you need.
Spoon the thick ice cream mixture into a loaf pan, ice cream container or other deep bowl/pan. Super casual recipe here; use whatever deep pan you have. I find a loaf pan works great. No need to grease it!
More Recipe Suggestions:
Chocolate Peanut Butter Swirl Muffins
Blueberry Crumble Ice Cream
Equipment
Ingredients
Blueberry Sauce:
- 1/2 teaspoon cornstarch
- 2 teaspoons water
- 1 cup 140g fresh or frozen blueberries (do not thaw)
- 1 Tablespoon granulated sugar
Crumble:
- 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
Ice Cream:
- 2 cups 480ml heavy cream
- 14- ounce 396g can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
Make the blueberry sauce:
- Mix the cornstarch and water together in a very small bowl. Set aside. Combine blueberries and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools. I place it in the refrigerator to cool down quicker.
Optional:
- Before or after cooling, strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.
Make the crumble:
- I find a fork works best for mixing the crumble. Mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.
Make the ice cream:
- In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk and vanilla extract, then beat on low speed until just combined. Using a large spoon or rubber spatula, fold in the crumbles. Lastly, gently fold in 1/4 cup – 1/3 cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top!)
- Spoon/pour the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.
- Scoop, serve, and enjoy!
Notes:
- Make Ahead Instructions: Prepare and freeze the ice cream for up to 2 weeks. The blueberry sauce and crumble can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 3.
- Flour: If you’re concerned about consuming raw flour, sprinkle it on a lined baking sheet and bake for 3-5 minutes at 350°F (177°C) before using in step 3.
- Adapted from Martha Stewart’s very popular no-churn method!
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