Why You’ll Love This Recipe

No ice cream maker needed—simple no-churn method.
Creamy, rich texture from heavy cream and sweetened condensed milk.
Fresh or frozen blueberries add vibrant, sweet-tart flavor.
Cinnamon brown sugar crumble adds a delightful crunch.
Make ahead and freeze for convenient, crowd-pleasing dessert.

Blueberry Crumble Ice Cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Sauce

1/2 teaspoon cornstarch
2 teaspoons water
1 cup (140g) fresh or frozen blueberries (do not thaw)
1 tablespoon granulated sugar

Crumble

1/4 cup (31g) all-purpose flour
2 tablespoons (25g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons (28g) unsalted butter, melted

Ice Cream Base

2 cups (480ml) heavy cream
14-ounce (396g) can full-fat sweetened condensed milk
1 teaspoon pure vanilla extract

Directions

Prepare the Blueberry Sauce:
In a small bowl, mix cornstarch and water until smooth.
In a saucepan over medium-low heat, combine blueberries and sugar. Stir constantly, pressing berries to release juices.
When juicy, add cornstarch mixture. Increase heat to medium and cook for 3 minutes, stirring continuously.
Remove from heat and cool completely. Optional: strain to remove blueberry chunks.
Make the Crumble:
In a bowl, combine flour, brown sugar, and cinnamon.
Stir in melted butter until crumbly. Set aside.
Prepare the Ice Cream Base:
Beat heavy cream on medium-high until stiff peaks form (about 4 minutes).
Gently fold in sweetened condensed milk and vanilla extract until combined.
Fold in crumble gently.
Swirl in 1/4 to 1/3 cup of blueberry sauce, keeping swirls distinct.
Freeze the Ice Cream:
Transfer mixture to a deep freezer-safe container (like a 9×5-inch loaf pan).
Cover tightly and freeze for at least 6 hours or overnight until firm.
Serve:
Scoop and enjoy.

Servings and Timing

Yield: Approximately 8 servings
Prep Time: 20 minutes
Cook Time: 3 minutes
Freeze Time: 6 hours or overnight
Total Time: About 6 hours 23 minutes

Variations

Use a mix of berries such as raspberries and blackberries.
Add lemon or orange zest to the blueberry sauce for citrus flavor.
Incorporate chopped nuts like almonds or pecans into the crumble.
Drizzle melted chocolate over the ice cream before freezing for a chocolate twist.

Storage/Reheating

Store ice cream in an airtight container in the freezer for up to 2 weeks.
Let ice cream sit at room temperature for a few minutes before scooping to soften.
Avoid refreezing melted ice cream to maintain texture and quality.

FAQs

What is no-churn ice cream?

No-churn ice cream is made without an ice cream maker by whipping heavy cream and folding it into sweetened condensed milk, then freezing.

Can I use frozen blueberries?

Yes, frozen blueberries can be used directly without thawing.

How long does the ice cream need to freeze?

Freeze at least 6 hours; overnight freezing yields the best texture.

Can I make the blueberry sauce ahead?

Yes, it can be prepared up to a week in advance and refrigerated.

Is straining the blueberry sauce necessary?

No, straining is optional depending on your preferred texture.

Can I add other fruits?

Yes, fruits like strawberries or raspberries can be used; adjust sugar as needed.

How to prevent ice cream from becoming too hard?

Store in airtight container and allow a few minutes at room temperature before scooping.

Can I use low-fat ingredients?

Full-fat ingredients are recommended for best creaminess.

What containers can I use to freeze the ice cream?

Any deep, freezer-safe container works, as long as it’s tightly covered.

How long can I store the ice cream?

Up to 2 weeks for best taste and texture.

Conclusion

Blueberry Crumble Ice Cream is an easy-to-make, no-churn dessert that perfectly balances creamy richness, fruity brightness, and crunchy cinnamon crumble. Ideal for summer or any occasion, this recipe delivers a refreshing treat that’s simple to prepare and sure to impress.