A smooth and creamy ice cream with swirls of juicy summer berries and a sweet crunchy crumble all brought together to create a delicious summer treat.
Nothing says summer to me more than ice cream. With a cool sweet creamy base that comes in a variety of flavors, it’s the perfect treat on a hot day. Now I know it’s easy to just go to the store and pick up a container of your favorite flavor ice cream, I have done it many times. But when it’s this easy to make your own, why not give it a try. Now I have been making ice cream from scratch for years. Normally I would make an egg based ice cream that had to be cooked and cooled then churned to create a creamy ice cream, but lately I have been on a No Churn kick. They are super easy to make. With just two ingredients, sweetened condensed milk and heavy whipping cream you can create a smooth and creamy base. Then the flavors combinations are endless.
Other No Churn Ice Cream Flavors
No Churn Blackberry Chocolate Chunk Ice Cream
No Churn Peaches & Cream Ice Cream
No Churn Key Lime Cheesecake Ice Cream
No Churn Roasted Strawberry Cheesecake Ice Cream
No Churn Blueberry Lemon Curd Ice Cream
Tips For Making No Churn Mixed Berry Crumble Ice Cream
- Prepare the berries and the crumble ahead of time. It is very important that they come to room temperature before you add them to the base.
- When whipping your whip cream, make sure not to over whip. Over whipping will create a greasy texture.
- Store all your ingredients in the refrigerator so that they are nice and cold.
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What You Need To Make This Ice Cream
Equipment:
- Glass Mixing Bowls: I like using glass because they do not react with acidic ingredients and they are really easy to clean. I always like having them in a variety of sizes because it makes preparing for a recipe go much smoother.
- Silicone Spatula: A silicone spatula is perfect for folding your ingredients together.
- Electric Hand Mixer: The perfect tool for whipping your heavy cream into soft but firm peeks.
- Casserole Dish: Used as a vessel to freeze the ice cream.
Ingredients:
- Blueberries: Fresh or frozen.
- Strawberries: Fresh or frozen.
- Granulated Sugar: Used to sweeten the berries.
- Cornstarch: This will help thicken your berries.
- All Purpose Flour: For that crunchy crumble.
- Dark Brown Sugar: For added sweetness to the crumble.
- Cinnamon: This will add a bit of warmth to your crumble.
- Butter: I use unsalted butter so that I can control the salt content in my recipe.
- Heavy Whipping Cream: Whipped to form stiff but soft peeks.
- Sweetened Condensed Milk: Added to the whipped cream to create the smooth creamy base.
- Pure Vanilla Extract: I always opt for pure vanilla extract due to its intense vanilla flavor.
No Churn Mixed Berry Crumble Ice Cream
Course: DessertDifficulty: Easy6
servings30
minutesA smooth and creamy ice cream with swirls of juicy berries and a sprinkling of sweet crunchy crumble that makes for the perfect treat on a hot summer day or really any day of the year.
Ingredients
- For The Berries
1 Pint fresh blueberries
1 Cup strawberries, chopped
1 Tablespoon granulated sugar
1 Teaspoon cornstarch
- For The Crumble
1 Cup all purpose flour
1 Cup dark brown sugar
1 1/2 Teaspoons ground cinnamon
6 Tablespoons unsalted butter melted
- For The Cream Base
1 Pint heavy whipping cream
1 Can, 14 oz. Sweetened condensed milk
2 Teaspoons pure vanilla extract
Directions
- For The Berries
- Place the berries and sugar in a small saucepan set over medium heat until berries start to break down and juices are released. Remove 2 to 3 tablespoons of juice from the berries and place it in a small bowl along with the cornstarch and whisk until a slurry forms. Pour back into the saucepan and continue to cook for two minutes. Remove from heat and allow to cool completely.
- For The Crumble
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Place flour, sugar and cinnamon in a medium bowl and mix to combine. Pour in melted butter and mix with a fork until a crumble forms. Pour onto the prepared baking sheet and spread into a single layer. Place in the preheated oven and bake for 12 minutes or until golden, stirring half way though baking. Remove from oven and allow to cool completely.
- For The Cream Base
- Beat the heavy whipping cream and vanilla extract until stiff but soft. Pour the sweetened condensed milk into a large mixing bowl. Fold the whipped cream into the condensed milk until combined.
- To Assemble
- Place a layer of the cream base on the bottom of a medium casserole dish. Spoon a small amount of cooled berries on top and swirl with a skewer. Sprinkle with a small amount of cooled crumble. Repeat this process one more time, using all the cream base but having berries and some crumble left over for serving. Cover with plastic wrap and place in the freezer for 6 hours or even better, overnight.
- When ready to serve, remove from freezer and place on the counter for 5 minutes so it’s easier to scoop. Serve with the extra berries and crumble on top.
- Enjoy.
