June is the month of ice cream and if you haven’t had your fix yet with the June Baking Challenge (brownie baked Alaska!!), break out your mixer again and try this blueberry crumble ice cream.
The 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. That’s it.
Here’s why you’ll love it:
- literally the creamiest ice cream ever
- base is 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!!!! Well, my husband and brother-in-law made it as I watched because I was 7 months pregnant and 100% not doing that. But for anyone who doesn’t have a retro or modern ice cream maker— or simply doesn’t want to break their’s 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 blueberry crisp! Hellooooo summer.
Prepare the blueberry sauce first. You can use a blueberry jam or blueberry preserves instead, but if you can’t get your hands on either— cook the blueberry sauce on the stovetop with fresh/frozen blueberries, cornstarch, water, and 1 Tablespoon of sugar. It’ll thicken on the stove. When it’s done, let it cool down in the refrigerator. You can prepare the blueberry sauce up to 1 week in advance, just store in the refrigerator.
I strained the blueberry sauce before swirling into the ice cream. This is totally optional and if you want blueberry chunks in your ice cream— don’t strain. I’ll leave that up to you!
While you’re waiting for the blueberry sauce to cool, prepare the crumble. If you’re concerned about consuming raw flour, sprinkle it on a lined baking sheet and bake for 3-5 minutes. 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!
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 rubber spatula is all you need.
Spoon the thick ice cream mixture into a loaf pan or other deep bowl/pan. Super casual recipe here; use whatever deep-ish pan you have. Cover and freeze for at least 6 hours, but I find the ice cream has the BEST texture when frozen for about 8 hours.
Scoop, spoon, lick, melt. This is summer in an ice cream cone.
More frozen treats:
- Brownie baked Alaska
- Easy 5 layer ice cream cake
- 3 ingredient blueberry yogurt popsicles
- Blueberry lemon icebox cake
- Rainbow cookie ice cream sandwiches
Swirled with blueberry and crumb cake topping pieces, this homemade blueberry crumble ice cream will be your new favorite flavor!
- 1/2 teaspoon cornstarch
- 2 teaspoons water
- 1 cup (190g) 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 (30g) unsalted butter, melted
- 2 cups (480ml) heavy cream
- 14 ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 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!
Make ahead tip: 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.
- 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.
- Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Glass Mixing Bowls | Loaf Pan | Ice Cream Scoop
- 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!