Description
Swirled with vibrant blueberry sauce and buttery crumble pieces, this homemade Blueberry Crumble Ice Cream is rich, creamy, and packed with flavor. No ice cream maker needed—just a few simple steps for the perfect frozen dessert!
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 Base:
- 2 cups (480ml) heavy cream
- 14-ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
- Make the blueberry sauce: In a small bowl, mix cornstarch and water. In a small saucepan over medium-low heat, combine blueberries and sugar. Stir and burst the blueberries against the pan. Once juicy, add the cornstarch slurry. Increase heat to medium and cook for 3 minutes, stirring constantly. Remove from heat and cool completely (refrigerate to speed up). Optional: strain through a fine-mesh strainer to remove chunks.
- Make the crumble: In a bowl, mix flour, brown sugar, and cinnamon. Add melted butter and stir with a fork until crumbles form. Set aside.
- Make the ice cream: In a large bowl, whip heavy cream with a hand or stand mixer on medium-high speed until stiff peaks form (about 4 minutes). Add sweetened condensed milk and vanilla. Mix on low until just combined.
- Gently fold in the crumble, then swirl in 1/4 to 1/3 cup of blueberry sauce. (Reserve extra sauce for serving.)
- Transfer the mixture into a freezer-safe container (like a 9×5-inch loaf pan). Cover tightly and freeze for at least 6 hours or up to 2 weeks.
- Scoop, serve, and enjoy with extra blueberry sauce if desired!
Notes
- No ice cream maker required!
- Blueberry sauce can be strained for a smoother texture.
- Let the ice cream sit at room temperature for a few minutes before scooping for best texture.
- Use any leftover blueberry sauce as a topping on pancakes, waffles, or yogurt.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 24g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
