My Lemon Blackberry Crisp Ice Cream has swirls of blackberry jam and shortbread cookie pieces throughout a sweet lemon base. The flavor profile is so spring/summer, and you'll want to have an extra batch on hand in the freezer!
You guys know that at Coined Cuisine, we're huge fans of no-churn ice cream. Instead of lugging out a huge ice cream maker, you can make creamy delectable ice cream using a hand or stand mixer.
This version has a sweet lemon ice cream base with tons of homemade blackberry preserves throughout. To top it off, sprinkle some crumbled shortbread cookies. The flavors are so well-balanced, and it's a great way to impress a crowd at parties or events.
The Coined Breakdown
- Total Cost per serving: $0.97
- Total Cost (about 12 servings): $11.62
- Those Other Guys: $5.49 per serving
Ingredients
- Heavy Whipping Cream - Could also be called heavy cream. We whip this up using a whisk attachment to give our ice cream a nice, fluffy texture.
- Sweetened Condensed Milk - A can of this will provide the perfect amount of sweetness and help the ice cream freeze correctly.
- Blackberries - You can use fresh or frozen blackberries to make a quick blackberry jam. If you're not a fan of blackberry seeds, be sure to strain the mixture before it sets for seedless jam.
- Shortbread Crumble - All you need are a few ingredients like butter, flour, salt, and vanilla to make a quick shortbread cookie. Once it cools, crumble it up before sprinkling into the pan.
- Lemons - We use some for the jam, and the rest to flavor the ice cream.
- Salt - A pinch of salt will balance out the sweetness of the other ingredients.
Variations and Substitutions
Cookie Shortcut: Extra dough from my Thumbprint Heart Cookies dough can be baked and crumbled up into this ice cream.
Birthday Cake Ice Cream: Stir in a little bit of cake batter extract into the ice cream base, and fold in multi-colored sprinkles. You can also add in chopped pieces of funfetti cupcakes for even more fun!
No-Churn Chocolate Ice Cream: This recipe is even simpler! Just stir a quality brand of cocoa powder into the sweetened condensed milk, and fold that into the whipped cream.
Strawberry Cheesecake Ice Cream: This one tastes just like frozen strawberry cheesecake! It uses cream cheese in the ice cream base recipe to give it the perfect flavor.
How to Make Lemon Blackberry Crumble Ice Cream without an Ice Cream Machine
Step 1: To begin, cook down fresh blackberries in sugar and lemon juice until they form a jam.
Pour into a glass container and let cool. It will continue to thicken.
Step 2: Meanwhile, mix together your shortbread cookie dough.
Bake in one large piece until soft. Once the cookie cools completely, go ahead and crumble it up. Set aside.
Step 3: Now, time to get the ice cream base.
Whip up heavy cream until light and fluffy. Then, stir in sweetened condensed milk, lemon juice, and lemon zest.
Step 4: Assemble layers of your ice cream, jam, and cookies in a loaf pan. Swirl everything around using a knife.
Wrap with plastic wrap and foil. Freeze for at least 6 hours, but overnight is best. It's that easy!
Recipe Pro Tips
- Chill your tools. Add your whisk attachment and mixing bowl to the freezer for about 5 minutes before whipping the heavy cream. This keeps everything nice and cold!
- Don't overmix the cream. If you use too high of a speed to mix the cream, your whipped cream can curdle. To stabilize the whipped cream and get it nice and smooth again, simply fold in a little more cold heavy cream by hand using a spatula until it evens out. Be gentle!
- Cover twice. Cover the loaf pan with plastic wrap, then wrap with aluminum foil. We don't want the ice cream to taste like freezer.
- Be patient. Be sure to let the ice cream set fully. Six hours in the freezer is the absolute minimum, but I always recommend overnight for best results.
Recipe FAQs
This usually happens due to overmixing. You can pour in just a little bit of cold heavy cream into the bowl, and gently hand-fold it into the curdled whipped cream using a spatula until it smooths out. I also recommend placing your mixing bowl and tools into the freezer before whipping cream to keep everything as cold as possible.
Yes! You can use agave or sugar as the compote sweetener.
In addition, you can find non-dairy heavy cream and vegan sweetened condensed coconut milk in the grocery store, or make your own using oat or almond milk.
You definitely can. It'll take a bit of arm strength, but you can hand whisk the ingredients for the ice cream base. I would recommend making sure your tools are extra cold to give you a good head start.
If you have a hand mixer, even better.
Not at all! While many recipes (especially those that require an ice cream maker) call for milk or eggs, my no-churn ice cream recipe doesn't need either of those.
I like to store in deli containers if the ice cream will be eaten within a week, or add it to an airtight container and it will keep for up to 3 weeks.
Other Fruity Dessert Recipes You'll Love!
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No-Churn Lemon Blackberry Crisp Ice Cream
Equipment
- Saucepot
- Citrus Squeezer optional
- Small Mixing Bowl
- Sheet Pan
- Parchment Paper optional
- Stand Mixer or hand mixer
- Whisk Attachment
- Large Mixing Bowl
- Loaf Pan
- Wooden Spoon
- Plastic Wrap
- Aluminum Foil
Ingredients
Blackberry Jam
- 8 ounces blackberries fresh or frozen
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Shortbread Crumble
- ¼ cup salted butter (softened)
- 2 tablespoons granulated white sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
Ice Cream Base
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 14 ounces sweetened condensed milk
- ⅓ cup lemon juice
- 2 teaspoons lemon zest (packed)
Instructions
Blackberry Compote
- Add the blackberries, sugar, and lemon juice to a sauce pot.8 ounces blackberries, 2 tablespoons sugar, 1 tablespoon lemon juice
- Heat on medium heat for 5 minutes until it comes to a boil. Then, mash some of the berries and turn the heat down to medium-low.
- Cook for about 15 more minutes until the mixture reduces.
- Remove the pan from heat.
- If you want, strain the seeds out using a fine mesh sieve for a super smooth product. Let the jam cool while you continue cooking.
Homemade Shortbread Crumble
- Cream together the sugar, softened butter, salt, and vanilla until combined.¼ cup salted butter, 2 tablespoons granulated white sugar, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Stir in the flour until a thick dough forms.½ cup all-purpose flour
- On a sheet pan, press the dough into a ½ inch layer. Bake at 350℉ for 12 minutes until soft and puffy. Set aside to cool.
Ice Cream Base
- Add the heavy cream, vanilla extract, and a pinch of salt to a large, cold mixing bowl.1 pint heavy whipping cream, 1 teaspoon vanilla extract, 1 pinch salt
- Using a stand or hand mixer, beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed.
- Slowly pour in the sweetened condensed milk, lemon juice, and lemon zest. Hand mix with a spoon until everything is combined.14 ounces sweetened condensed milk, ⅓ cup lemon juice, 2 teaspoons lemon zest
- In a 9x5 loaf pan, layer a bit of the ice cream base on the bottom.
- Add spoonfuls of blackberry compote, and swirl using a spoon.
- Crumble up your shortbread cookie bar into pieces, and sprinkle some pieces on to the ice cream.
- Continue to layer more lemon ice cream, blackberry swirl, and shortbread pieces until your loaf pan is full, being sure to top the pan with the rest of your crumble.
- Cover the pan with plastic wrap, then aluminum foil. Freeze for at least 6 hours, but overnight is best. Enjoy!
Did you make this recipe? Let me know what you think!