Blueberry Crumble Ice Cream

This homemade no churn 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.

No churn blueberry crumble ice cream in ice cream cone

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 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 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!

scoop of no churn blueberry crumble ice cream

no churn blueberry crumble ice cream

How to Make No-Churn 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!

sweetened condensed milk and heavy cream

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.

  1. Blueberry Swirl
  2. Crumble
  3. Ice Cream Base

homemade blueberry sauce topping

Blueberry Swirl

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. 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!

graham cracker crumbles and blueberry sauce

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!

no churn blueberry ice cream in loaf pan

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 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 pan you have. I find a loaf pan works great. No need to grease it!

no churn blueberry crumble ice cream in loaf pan

Scoop, spoon, lick, melt. This is summer in a scoop.

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No churn blueberry crumble ice cream in ice cream cone

Blueberry Crumble Ice Cream

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 6 hours, 25 minutes
  • Yield: 1.5 quarts
  • Category: Ice Cream
  • Method: No Bake
  • Cuisine: American

Description

Swirled with blueberry and crumb cake topping pieces, this homemade blueberry crumble ice cream will be your new favorite flavor!


Ingredients

Blueberry Sauce

  • 1/2 teaspoon cornstarch
  • 2 teaspoons water
  • 1 cup (190g) 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 (30g) 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

  1. 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.
  2. Optional: Before or after cooling, strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.
  3. 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.
  4. 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!)
  5. 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.
  6. 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.


Notes

  1. 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.
  2. Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Glass Mixing Bowls | Loaf Pan | Ice Cream Scoop
  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!

Extra creamy no churn vanilla ice cream with blueberry swirls and crumb cake topping pieces. Quick homemade ice cream recipe on sallysbakingaddiction.com

100 Comments

  1. This looks so good and easy. Not a big fan of blueberries. Can I swap with strawberries? Thanks so much for all your wonderful recipes.

    1. Any berry would be great! Chop up the strawberries into bite-sized pieces first.

    2. Coincidentally, I passed a Culver’s Custard yesterday and they had Blackberry Crumble. That sounded so delicious, and today Sally posts this!

  2. I wish I had a huge scoop of this beautiful ice cream just about now! Looks so delicious!

    1. It’s SO good!! Thanks so much, Natalie 🙂

  3. Fruit flavored ice creams are THE BEST. I can’t wait to make this!!!! Thanks, Sally!

    1. Hope you love it!! Let me know what you think!

  4. Isn’t it “wary” of using uncooked flour (meaning one is not comfortable with the idea), as opposed to “weary” (meaning one is physically tired) ? Just sayin’ …
    Love the recipes though.

    1. It sure is! Thanks for catching that Gale.

  5. I purchased an ice cream maker last year and I’ve used it twice. We are stuck on making your ice cream that doesn’t require one. Thank you so very much for this recipe Sally. Heading to the grocery store today for blueberries!!!

    1. Happy ice cream making 🙂 Hope you love it!

  6. Brittany Audra @ Audra's Appetite says:

    I’m currently obsessed with no-churn ice cream recipes!!!! YUM cannot wait to try this! 🙂

    1. Me too! They’re perfect for summer!!

  7. Danielle Eeg says:

    I have actually made almost exactly this recipe a number of times; the only thing I have done different is I spread out the crumble on parchment paper over a cookie sheet and bake it until it’s a little crispy, like the top of a blueberry muffin. I would then allow it to cool before folding it into the ice cream base. This gives a slight crunch and the pleasant, caramelized baked flavor of a crumble-topped muffin.

    1. I need to try that next time!

    2. You read my mind! I was thinking this would add great texture to the ice cream. I showed this recipe to Grandma and she is already requesting to make both blueberry and strawberry flavors. Better get to work.

  8. Samantha C. says:

    Hi Sally,

    The ice cream looks sooo tasty! I really like the combination of lemon and blueberry together and I was wondering how much lemon juice/zest should I add into the ice cream?

    Thanks!

    1. Yum! I’d add 1-2 Tbsp of lemon juice and the zest from 1 lemon.

  9. This recipe looks amazing and I can’t wait to try it! Quick question – in order to lower the fat content, can you use half and half instead of heavy cream, or even Greek yogurt? Do you think it would still work with those substitutions?

    1. Hi Amy! Whipped heavy cream is the base of the ice cream and you really can’t get that same consistency with Greek yogurt. However, feel free to give it a try and let me know how it goes!

  10. Hayley Morrin says:

    This ice cream looks amazing – definitely like summer in a cone! I do have & use my ice cream maker often, but sometimes I’m too lazy to remember to freeze it for 24 hours ahead of time. I might give this method a shot soon 🙂

    1. It’s perfect for those situations, Hayley!

  11. This looks amazing and so simple, I’m going to give it a try later 🙂

    1. Seriously amazing and incredibly simple! I hope you love it!

  12. Linda Murri says:

    Would there be any benefit to actually putting it into an ice cream maker or not? If so, would you still whip the cream or let the ice cream maker do the work? I wondered if you tried it both ways.

    1. Hi Linda! You can make this homemade ice cream in an ice cream maker. You should still whip the cream, yes.

  13. I love the fact that there are no eggs in this recipe, I hate having eggs in desserts which haven’t been cooked properly. And this is so simple! I’m sure it would be great with chocolate chips instead of blueberries as well… 🙂

    1. Chocolate chips would be absolutely delicious!!

  14. Paige Flamm says:

    This looks amazing! I totally need to make this asap since we have all the ingredients on hand!

    Paige
    http://thehappyflammily.com

    1. It’s meant to be! Enjoy 🙂

  15. Going into the freezer right now. I did bake the crumbles and added them to the ice cream. I appreciated the advice to not over mix the blueberry sauce. I also topped additional topping over the top and its swirlicious. The family is eager to eat this up! Thanks Sally!

    1. Wow! You are so speedy 🙂 Thanks for the positive feedback, Destiny!

  16. Mari Valentin says:

    Gosh I am extremely excited to try this! Would love to see other flavor variations! Like maybe could you try it swirled with red velvet cake crumbles?!

    1. Anything goes in this base ice cream! Have fun playing around with different add-ins. I want to try a coffee/chocolate chip version sometime.

  17. I’ve always been curious to try this method and you’ve convinced me!

  18. Planning to make this- but live in a part of the world with no blueberries! Thankfully, I can buy blueberry jam. How much jam should I use in the recipe? Thanks! Love your recipes!

    1. Hi Madelyn! Use about 1/4 – 1/3 cup jam.

  19. Let me know what you think!

  20. I love blueberry ice cream, this looks amazing! Beautiful photos too!

  21. Hi Sally!
    I tasted the ice cream 30 seconds ago, and my oh my!!! That’s DELISH!!!!!!!!!! It tastes soooooo good, super creamy!! Thank you for the awesome flavors combo!
    P.S. you were right about the Magnolia cake stand, I love it!!

  22. I made this last night. Typically I’m all about chocolate, chocolate and more chocolate in my ice cream, but you’re photos convinced me. I doubled the crumbs since I’m a crumb topping fiend, but it is so delicious. Thank you!

  23. Hey Sally! Will this be pretty easy to scoop even after it’s sat in the freezer for a few days? I love homemade ice cream but I always have problems with it getting too hard after freezing completely. Just wondering what to expect with this one. can’t wait to try it!

    1. Hi Stacy! I know what you mean. This ice cream does harden over time and if it’s too solid, simply let it sit out for 5 minutes before scooping. I had mine in the freezer for over a week and it was a little hard, but setting it out for a few minutes solves it 🙂

  24. I do not use sweetened condensed milk very often. I have a store brand can, and it does not say full fat. It has 3 grams of fat per serving. Is that full fat? Thank youl

    1. Yes, that’s the correct one. If it says “low fat” or “fat free” on it, don’t use it. If it doesn’t say either, you’re good!

      1. Thank you!

  25. Jane Lester says:

    This looks wonderful. Was wondering if the consistency once frozen, would work for the Baked Alaska Challenge?

    1. Hi Jane, yes this ice cream can work in the baked Alaska. You can pour the homemade ice cream mixture right into the saran wrap-lined bowl, then freeze it. (Skipping the loaf pan freezing step.)

  26. This looks so good! For picky kids, is the ice cream tasty on it own, without the fruit swirl? And also, is there a way to turn this into a chocolate ice cream?

    1. Hi Netta! Yes, you can leave out the blueberry swirl and crumble. I haven’t tried this as chocolate, but here is a recipe you can use: https://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-chocolate-ice-cream-3364669

  27. Gillian Claire says:

    Made this yesterday and it was amazing!! We made it exactly as you did (no baking the crumble but I might have to try that just to see how it tastes 🙂 . My husband is so mad at me because he’s on a diet and since I made this and Blueberries are his fav he just had to try it lol!!! He loved it by the way 🙂 . My youngest daughter wants to try cherries next – can’t wait! Thanks!!

    1. Haha – I apologize to your husband 😉 Cherries would be so yummy!

      1. I was inspired by your cherry crisp recipe. I made a cherry sauce yesterday with a hint of bourbon and am getting ready to make the ice cream now. I plan to use it in my baked alaska. Will let you know how it turns out!

  28. Lauren @ Lemon & Mocha says:

    I’ve been wanting to try the no churn ice cream method this summer and this recipe has me convinced! My husband isn’t a fan of blueberries so I’ll probably try strawberries or raspberries. I might even sneak some lemon curd in too… yum! Thanks for sharing!

  29. I’m trying to figure out how thick the blueberry sauce should be. Mine doesn’t seem to be thickening much. How would you describe the consistency after cooled?

    1. Hi Sarah! I’d compare it to the thickness of store-bought chocolate syrup.

  30. Steph Lewis says:

    Would this work with low fat condensed milk? I don’t really like using full fat version of things if I can help it?

    1. Hi Steph! Is there low fat SCM available? I’ve only see regular and nonfat. I don’t recommend the nonfat.

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