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A bowl filled with scoops of Lemon Blackberry Ice Cream with another container of berries on the side.
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No-Churn Lemon Blackberry Crisp Ice Cream

This No-Churn, Lemon Blackberry Crisp Ice Cream is so indulgent and tastes like it came from a professional shop! It has a creamy lemon ice cream base with swirls of blackberry jam and a homemade shortbread cookie crumble. Trust me, you have to make a batch this summer!
Prep Time30 minutes
Cook Time20 minutes
Freezing Time6 hours
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 320kcal
Author: Shani W.

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.
  • 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.
  • Stir in the flour until a thick dough forms.
  • 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.
  • 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.
  • 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!

Notes

This uses my blackberry jam recipe, but strains the seeds out for a super smooth, creamy ice cream. If you don't mind the seeds, feel free to skip that step!
 
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: 320kcal | Carbohydrates: 30g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 135mg | Potassium: 207mg | Fiber: 1g | Sugar: 24g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 0.5mg