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A scooper filled with a scoop of blueberry crumble ice cream, in a loaf pan with cones on the side.
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5 from 1 vote

No-Churn Blueberry Crumble Ice Cream

This homemade Blueberry Crumble Ice Cream is the perfect summer treat! Picture a creamy vanilla base, with blueberry swirls and buttery crumble, all made without an ice cream maker. It's so addicting!
Prep Time30 minutes
Freezing Time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 308kcal
Author: Shani W.

Equipment

  • Saucepot
  • Citrus Squeezer optional
  • Small Mixing Bowl
  • Stand Mixer or hand mixer
  • Whisk Attachment
  • Large Mixing Bowl
  • Loaf Pan
  • Wooden Spoon
  • Plastic Wrap
  • Aluminum Foil

Ingredients
  

Blueberry Compote

  • 8 ounces blueberries fresh or frozen
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch

Brown Sugar Crumble

  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons salted butter melted

Ice Cream Base

  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 14 ounces sweetened condensed milk

Instructions

Blueberry Compote

  • Add the blueberries, sugar, and lemon juice to a sauce pot.
  • 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, and stir in the cornstarch. Let the jam cool while you continue cooking.

Homemade Crumble

  • Mix together the flour, brown sugar, and cinnamon with a fork.
  • Pour in the melted butter while stirring, until a moist crumble forms in your bowl. Set aside.

Ice Cream Base

  • Add the heavy cream, vanilla extract, and a pinch of salt to a large, cold mixing bowl.
  • 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 and mix with a wooden spoon until everything is combined.
  • In a 9x5 loaf pan, layer a bit of the ice cream base on the bottom.
  • Add spoonfuls of blueberry compote, and swirl using a spoon. Then, top with a sprinkle of brown sugar crumble.
  • Continue to layer 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 6 hours, or up to overnight. Enjoy!

Notes

Tips & Tricks: 
Make medium peaks of whipped cream. Medium is going to be right in between soft peaks (which don't hold their form) and stiff peaks (which could quickly turn to over-whipped.) If your cream curdles due to overmixing, gently fold in a bit of cold heavy cream by hand using a spatula. 
When using a stand mixer or hand mixer, use a lower speed so you can control the texture of the whipped cream.
 
Storage Instructions:
Store in an airtight container in the freezer for up to 3 weeks.

Nutrition

Calories: 308kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 72mg | Potassium: 186mg | Fiber: 1g | Sugar: 26g | Vitamin A: 737IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 0.4mg