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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!