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Blueberry Crumble Ice Cream Recipe

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This homemade Blueberry Crumble Ice Cream features a creamy base swirled with a luscious blueberry sauce and studded with crumb cake topping pieces, creating a delightful blend of fruity and buttery flavors. Perfect for summer treats and easy to make without an ice cream maker.

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

  • 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: In a very small bowl, mix the cornstarch and water until smooth and set aside. In a small saucepan over medium-low heat, combine blueberries and granulated sugar. Stir constantly, gently bursting the blueberries against the sides to release their juices. Once liquid starts to form, add the cornstarch mixture, turn heat to medium, and stir continuously for 3 minutes until the sauce thickens. Remove from heat and allow to cool completely, placing it in the refrigerator for quicker cooling. For a smoother sauce without chunks, optionally strain the mixture through a fine-mesh strainer.
  2. Prepare the crumble: Using a fork, mix together the flour, brown sugar, and cinnamon in a bowl. Add the melted butter and continue mixing until coarse crumbs form. Set aside to incorporate into the ice cream.
  3. Make the ice cream base: In a large bowl, use a hand or stand mixer with a whisk attachment to beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk and vanilla extract, then mix on low speed just until combined.
  4. Combine and swirl: Gently fold the crumble pieces into the whipped cream mixture using a large spoon or spatula. Then carefully fold in 1/4 to 1/3 cup of the cooled blueberry sauce to create swirls throughout the mixture. Reserve any leftover sauce for serving.
  5. Freeze the ice cream: Transfer the mixture to a deep, freezer-safe container, such as a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours or up to 2 weeks until firm.
  6. Scoop and serve: Remove from the freezer, scoop portions into bowls or cones, and enjoy your homemade blueberry crumble ice cream!

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before cooking the sauce.
  • For a smoother sauce, strain out blueberry chunks after cooking.
  • The crumble adds texture and flavor, but can be omitted for a simpler ice cream.
  • Make sure to whip the cream to stiff peaks for a light, creamy texture.
  • Freeze time is a minimum of 6 hours; longer freezing will firm up the ice cream more.
  • Store ice cream covered in the freezer for up to 2 weeks for best flavor and texture.

Find it online: https://recipesbyliza.com/blueberry-crumble-ice-cream-recipe/