Blueberry Crumble Ice Cream
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.
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!
Tried this recipe?Let us know how it was!