I love ice cream. If I could eat it every day with no consequences, I probably would. Unfortunately, that’s not usually the case, but when I am in the mood to indulge, I have the perfect recipe.
I found this blueberry crumble ice cream recipe from Sally’s Baking Addiction. It’s so easy to make and probably one of the best ice creams I’ve ever had.
Seriously, this stuff is going to change your life.
Here’s what you’ll need:
- 1/2 teaspoon cornstarch
- 2 teaspoons water
- 1 cup (190g) fresh or frozen blueberries (do not thaw)
- 1 Tablespoon granulated sugar
- 1/4 cup (31g) all-purpose flour*
- 2 Tablespoons (25g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (30g) unsalted butter, melted
- 2 cups (480ml) heavy cream
- 14 ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
How To Make It:
- Make the blueberry sauce: Mix the cornstarch and water together in a very small bowl. Set aside.
Combine blueberries and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan.
Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely.
Mixture will thicken as it cools. I place it in the refrigerator to cool down quicker.
- Optional: Before or after cooling, strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.
- Make the crumble: I find a fork works best for mixing the crumble. Mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.
- Make the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes.
Add the sweetened condensed milk and vanilla extract, then beat on low speed until just combined. Using a large spoon or rubber spatula, fold in the crumbles.
Lastly, gently fold in 1/4 cup – 1/3 cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top!)
- Spoon/pour the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.
The base of this ice cream is great and can be used for a wide variety of flavors. Now this super creamy base is what I use for every ice cream I make!
I found a similar recipe by Laura Vitale on YouTube. You can check out her blueberry cheesecake ice cream below, or make tweaks on Sally’s recipe to fit your taste!