This homemade no-churn ice cream recipe is a popular method because it doesn’t require an ice cream maker. Combine a few simple ingredients together, then fold in blueberry sauce and a deliciously buttery brown sugar crumble. It’s ready to eat after 8 hours of freezing.
Meet your new summer love: no churn blueberry crumble ice cream.
I adore homemade churned ice cream and we actually made vanilla ice cream last summer with a hand-crank ice cream maker! But for anyone who doesn’t have a retro or modern ice cream maker—or simply doesn’t want to break it out—try this popular no-churn method. Add your homemade touch on this basic no-churn ice cream by folding in vanilla extract, a swirl of blueberry, and crumble topping. Think crumb cake meets ice cream!
This ice cream begins with the very popular no-churn method originating from Martha Stewart. If you haven’t tried this simple homemade ice cream, now’s your chance. The base is 1 can of sweetened condensed milk and 1 pint of heavy cream.
Whip 2 cups (1 pint) of heavy cream into stiff peaks, a little stiffer than when we make homemade whipped cream. Using the mixer or by hand, fold in 1 can of full-fat sweetened condensed milk. The sweetened condensed milk adds a silky creamy texture as well as sweetness. Add any flavors or add-ins (I almost ALWAYS add vanilla extract), then spread into a container. Cover and freeze for at least 6 hours, but I find the ice cream has the BEST texture when frozen for about 8 hours or even overnight.
That’s it. Homemade ice cream has never been easier!
For the blueberry crumble ice cream flavor, we’ll combine the ice cream base with buttery cinnamon brown sugar crumbles and fresh blueberry sauce.
Prepare the blueberry sauce first. You can use a blueberry jam, blueberry preserves, or even homemade blueberry sauce topping instead. Or simply cook a simple blueberry sauce on the stovetop with fresh/frozen blueberries, cornstarch, water, and 1 Tablespoon of sugar. The homemade blueberry sauce will thicken on the stove. When it’s done, cool it down in the refrigerator. You can prepare the blueberry sauce up to 1 week in advance and store in the refrigerator until ready to use.
I strained the blueberry sauce before swirling into the ice cream. This is totally optional! If you want blueberry chunks in your ice cream, don’t strain. I’ll leave that up to you!
While you’re waiting for the blueberry sauce to cool, prepare the crumble. You need flour, cinnamon, brown sugar, and melted butter. If you’re concerned about consuming raw flour, sprinkle it on a lined baking sheet and bake for 3-5 minutes. This heat-treated flour is now safe to consume. Combine the flour with cinnamon and brown sugar, then gently mix in melted butter. The crumble topping stays relatively soft after the ice cream is frozen and, as you can imagine, taste unbelievable with the blueberry swirls!
Now put everything together! Fold in vanilla extract, the crumble, then very gently swirl in the blueberry sauce. The ice cream will turn purple/blue if the blueberry sauce is over-mixed. Just a couple folds with a large spoon or silicone spatula is all you need.
Spoon the thick ice cream mixture into a loaf pan or other deep bowl/pan. Super casual recipe here; use whatever deep pan you have. I find a loaf pan works great. No need to grease it!
Scoop, spoon, lick, melt. This is summer in a scoop. If you have any leftover heavy cream, go ahead and whip up some fresh whipped cream or hot fudge sauce for on top!
Swirled with blueberry and crumb cake topping pieces, this homemade blueberry crumble ice cream will be your new favorite flavor!
