In Good FlavorNo Churn Blueberry Crumble Ice Cream is creamy vanilla ice cream with a nutty-tasting crumble and blueberry swirls. The no churn method allows you to make delicious ice cream without an ice cream maker. This is a must-have in your summer dessert arsenal!
Blueberry crumble has been my favorite ice cream flavor for the past few years. The ice cream stand my husband and I frequent makes the best. It consists of vanilla ice cream with blueberry swirls. My favorite part is, without a doubt, the crumble. It’s sweet, buttery, and nutty!
As you might expect, I came up with my at-home version. I won’t lie. It does not beat the stand’s ice cream. However, for an easy substitute, it comes pretty darn close! This ice cream recipe is a must-have in my summer repertoire. Honestly, when it comes to ice cream, no churn is the way to go for me! The method is a simplified yet tasty way to make ice cream.
What is no churn ice cream:
No-churn ice cream requires only two basic ingredients: sweetened condensed milk and whipped heavy cream. The combination of the two produces the base. From there, you can flavor it up any way you want with other ingredients.
I like to point out that you don’t need special equipment—no ice cream maker, no salt and ice. All you need is an electric mixer to whip up the heavy cream. As you can see, making ice cream is super easy using the no churn method!
Ingredients needed:
- Heavy cream—keep cold until ready to use because it whips up better when it’s cold.
- Blueberries—fresh or frozen can be used.
- Sweetened condensed milk—serves as the sweetener for the ice cream.
- Granulated sugar—to sweeten the blueberry swirl mixture.
- Vanilla extract—for flavoring.
- Water—for the blueberry swirl mixture.
- Cornstarch—for thickening the blueberry swirl mixture.
- Crumble—is made of quick cooking oats, all-purpose flour, butter, brown sugar, baking powder, and salt. For speediness, the crumble is cooked in the microwave—it takes just one minute!
Recipe highlights:
- To start, chill the mixing bowl and the beater attachments for 15 minutes if you have time. The heavy cream whips up better when everything is cold.
- To make the blueberry swirl mixture, place blueberries, granulated sugar, cornstarch, and water in a small saucepan. Stir until the cornstarch is incorporated. Mash the blueberries with a potato masher.
- Cook on medium heat until bubbly and juices are thickened, stirring frequently, about 5 minutes.
- Next, transfer the mixture to a wide shallow bowl. Refrigerate for 20 minutes to cool.
- In a separate bowl, add sweetened condensed milk and vanilla extract. Blend well. Set aside.
- Place all the crumble ingredients in a wide bowl (7 inches wide or larger) or a dinner plate. Use hands or a fork to work the mixture into wet crumbs. Spread the crumbs out evenly.
- Microwave for 20 seconds. Mix, breaking up large clumps. Microwave an additional 20 seconds. Mix again, breaking up large clumps, then refrigerate to cool.
- Pour the heavy cream into the cold mixing bowl. Attach the beater attachments to the mixer. Whip, starting on low and gradually working up to medium-high. Beat until stiff peaks form.
- Next, fold in the sweetened condensed milk and crumble.
- Pour half of the ice cream mixture into a 9 x 5-inch loaf pan. Dollop half of the blueberry mixture on top. Use a butter knife or an icing spatula to cut through the blueberry and ice cream layer to create swirls. Repeat the layering a second time, ending with the swirling.
- Cover tightly with 2 layers of aluminum foil. Finally, freeze for 8 hours.
- Detailed instructions are in the recipe card section below.
All there is left to do is dig in and enjoy—in a bowl or on a cone. If you want an exceptionally amazing ice cream cone, try my cereal waffle cone recipe. The recipe essentially turns some of our favorite cereal into ice cream cone form. Needless to say, they are amazing!!
Pro tips:
For best results, chill the mixing bowl and beater attachments in the refrigerator for 15 minutes before beating the heavy cream. Keep the heavy cream refrigerated until ready to use. When cold, the fat molecules trap air bubbles, creating light and fluffy whipped cream. Cream that is not cold can collapse after whipping.
Do not cook the crumbles until crispy. They will firm up as they cool and become too hard once frozen.
If using frozen blueberries, place them, the sugar, and 1 tablespoon of water in a small saucepan. Cook on medium, stirring frequently, until the blueberries thaw (4-5 minutes). Mash blueberries with a potato masher, then continue to cook until bubbly. In the meantime, combine 2 teaspoons of cornstarch with 2 tablespoons of water to make a slurry. Add to the bubbling blueberries. Stir until thickened.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Loaf pan—this is a 10-inch by 5-inch non-stick pan with reinforced rolled edges to prevent warping.
- Small saucepan for cooking blueberries. This is a 1.5-quart triple-ply stainless steel with a cover.
- Potato masher—for smashing blueberries. This stainless steel masher is sturdy, lightweight, and durable.
- Spatula for scraping—this is a set of 5 various silicone spatulas that are heat-resistant up to 500° F.
- Electric mixer—this one is 9-speed and comes with a storage case.
- Ice cream scoop—this is sturdy and has an innovative design that combines a scoop and spade to easily cut through rock-hard frozen desserts.
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No Churn Blueberry Crumble Ice Cream
Description
No Churn Blueberry Crumble Ice Cream is creamy vanilla ice cream with a nutty-tasting crumble and blueberry swirls. The no churn method allows you to make delicious ice cream without an ice cream maker. This is a must-have in your summer dessert arsenal!
Ingredients
For the crumble:
Instructions
- If you have time, refrigerate the mixing bowl and the beater attachments for 15 minutes. The heavy cream whips up better when everything is cold.
- To make the blueberry swirl mixture, place blueberries, granulated sugar, cornstarch, and water in a small saucepan. Stir until the cornstarch is incorporated. Use a potato masher to mash the blueberries.
- Cook on medium heat until bubbly and juices are thickened, stirring frequently, about 5 minutes.
- Next, transfer the blueberry mixture to a wide shallow bowl. Refrigerate until cooled, about 20 minutes.
- In a separate bowl, add sweetened condensed milk and vanilla extract. Blend well. Set aside.
- Combine all the crumble ingredients in a wide bowl (7-inch wide or larger) or a dinner plate. Use hands or a fork to work the mixture into wet crumbs. Spread crumbs out evenly.
- Microwave for 20 seconds. Mix, breaking up large clumps. Microwave an additional 20 seconds. Mix again, breaking up large clumps. Refrigerate to cool. The crumble will firm up as it cools.
- Pour heavy cream into the cold mixing bowl. Attach the beater attachments to the mixer. Starting on low and gradually working up to medium-high, beat the heavy cream until stiff peaks form. This should take about 3 minutes.
- Slowly pour and fold one-third of the sweetened condensed milk into the whipped cream. Repeat for two more cycles. Gradually add the cooled crumble, folding gently until incorporated.
- Pour half of the ice cream mixture into a 9 x 5-inch loaf pan. Dollop half of the blueberry swirl mixture on top. Use a butter knife or an icing spatula to cut through the blueberry mixture and ice cream layer to create swirls. Make sure to work the blueberries down into the ice cream layer. Repeat the layering a second time, ending with the swirling.
- Cover tightly with 2 layers of aluminum foil. Freeze for 8 hours.
- Makes 8 servings.
Notes:
- If you don’t have a microwave, you can bake the crumble in the oven. Place on a greased baking sheet. Bake in a preheated 375° F for 3 1/2 to 4 minutes. Use a spatula to break the mixture into small crumbs. You don’t want to cook the crumble until crispy because it will be too hard once frozen. It will also firm up after cooling.
- If using frozen blueberries, place them, the sugar, and 1 tablespoon of water in a small saucepan. Cook on medium, stirring frequently, until the blueberries thaw (4-5 minutes). Mash blueberries with a potato masher, then continue to cook until bubbly. In the meantime, combine 2 teaspoons of cornstarch with 2 tablespoons of water to make a slurry. Add to the bubbling blueberries. Stir until thickened.
