Blueberry Crumble Ice Cream

Blueberry Crumble Ice Cream is the ultimate summer treat—rich, creamy, and packed with fresh blueberry flavor and buttery cinnamon crumbles in every bite. Made without an ice cream machine, this no-churn recipe is easy to whip up and even easier to devour. It’s like a blueberry pie and a scoop of vanilla ice cream rolled into one dreamy dessert.

Why You’ll Love This Recipe

• No churn required: Skip the ice cream maker—just whip, mix, and freeze.

• Perfect texture: Creamy base with swirls of thick blueberry sauce and soft cinnamon crumbles.

• Fresh flavor: Made with real blueberries for a bright, fruity burst.

• Versatile: Can be served alone, in cones, or alongside your favorite summer desserts.

• Freezer-friendly: Lasts up to two weeks (if you don’t finish it sooner!).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Sauce:

• ½ teaspoon cornstarch

• 2 teaspoons water

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

• 1 tablespoon granulated sugar

Crumble Topping:

• ¼ cup all-purpose flour

• 2 tablespoons packed light or dark brown sugar

• ¼ teaspoon ground cinnamon

• 2 tablespoons unsalted butter, melted

Ice Cream Base:

• 2 cups heavy cream

• 1 (14-ounce) can full-fat sweetened condensed milk

• 1 teaspoon pure vanilla extract

Directions

Make the Blueberry Sauce:

1. In a small bowl, mix cornstarch and water until smooth.

2. In a small saucepan over medium-low heat, combine blueberries and sugar. Stir constantly and gently press some berries against the pan to release juices.

3. Once the berries release liquid, add the cornstarch mixture. Turn heat to medium and cook for 3 minutes, stirring constantly until slightly thickened.

4. Remove from heat and let the mixture cool completely. Chill in the refrigerator to speed up the process.

   • Optional: Strain through a fine-mesh sieve to remove blueberry chunks for a smoother swirl.

Make the Crumble:

1. In a bowl, mix flour, brown sugar, and cinnamon with a fork.

2. Add melted butter and stir until crumbly and combined. Set aside.

Make the Ice Cream:

1. In a large bowl, whip the heavy cream on medium-high speed with a hand mixer or stand mixer until stiff peaks form (about 4 minutes).

2. Add sweetened condensed milk and vanilla. Mix on low just until combined.

3. Fold in the crumble topping using a rubber spatula.

4. Gently swirl in ¼ to ⅓ cup of the blueberry sauce. Avoid overmixing to keep distinct swirls.

5. Spoon mixture into a 9×5-inch loaf pan or another freezer-safe container.

6. Cover tightly and freeze for at least 6 hours or until firm.

Serve:

Scoop and enjoy as is, or top with extra blueberry sauce for even more berry goodness.

Servings and timing

Yield: About 1.5 quarts
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours, 25 minutes (including freezing time)

Variations

• Lemon twist: Add 1 teaspoon of lemon zest to the blueberry sauce for a citrusy zing.

• Nutty crunch: Mix in crushed graham crackers, almonds, or pecans with the crumble topping.

• Berry swap: Use raspberries, blackberries, or a mixed berry blend in place of blueberries.

• Vegan version: Use coconut cream instead of heavy cream and a dairy-free condensed milk alternative.

Storage/Reheating

Freezer: Store covered tightly in a loaf pan or airtight container for up to 2 weeks.
Tip: Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

FAQs

Do I need an ice cream maker?

Nope! This is a no-churn recipe—just whip, fold, and freeze.

Can I use frozen blueberries?

Yes, use them straight from the freezer. No need to thaw before cooking.

Can I make the blueberry sauce ahead of time?

Absolutely. Store it in the fridge for up to 3 days before using.

How long does it take to freeze?

At least 6 hours is recommended for firm scooping texture.

Can I double this recipe?

Yes, just make sure you have enough freezer space and use two loaf pans or a larger container.

What can I use instead of sweetened condensed milk?

This recipe relies on it for creaminess and sweetness. Alternatives may affect texture, but thick coconut condensed milk is a good dairy-free option.

Why is my ice cream too hard to scoop?

Let it sit at room temperature for 5–10 minutes before scooping.

Can I skip the crumble topping?

Yes, but it adds amazing texture. You could substitute with crushed cookies or granola if preferred.

How do I make this lower in sugar?

Use a sugar substitute in the blueberry sauce and choose a low-sugar condensed milk, though results may vary.

What kind of container should I freeze it in?

A metal loaf pan is ideal, but any deep freezer-safe airtight container will work.

Conclusion

Blueberry Crumble Ice Cream is everything you love about summer desserts—sweet berries, buttery crunch, and a creamy base—all in one spoonful. It’s simple to make, endlessly customizable, and guaranteed to impress at any gathering. Whether it’s your first time making ice cream or your hundredth, this flavor will have you coming back for more.