Description

Indulge in this easy no-churn Blueberry Crumble Ice Cream, featuring a rich, creamy base swirled with homemade blueberry sauce and topped with a buttery cinnamon crumble. Perfect for summer gatherings or a sweet treat anytime!

Ingredients

Ice Cream Base:

1 can (14 oz) sweetened condensed milk

2 cups heavy cream

1 teaspoon vanilla extract

Blueberry Swirl:

2 cups fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

1/3 cup water

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Cinnamon Crumble:

1/2 cup packed light or dark brown sugar

6 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

5 tablespoons unsalted butter, very cold and cubed

1/2 cup old-fashioned rolled oats

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Instructions

Make the Ice Cream Base:
Whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until smooth. Spread the mixture evenly into a loaf pan or container.
Prepare the Blueberry Swirl:
In a saucepan, heat blueberries and sugar over medium heat. In a small bowl, mix cornstarch with water and lemon juice to make a slurry. Add this slurry to the blueberries and cook, stirring, until thickened. Remove from heat and stir in vanilla. Chill until cool.
Make the Cinnamon Crumble:
Preheat oven to 350°F (177°C). Mix brown sugar, flour, and cinnamon in a bowl. Add cold cubed butter and mix until crumbly. Stir in oats. Spread crumble on a baking sheet and bake 10–12 minutes until golden. Let cool.
Assemble the Ice Cream:
Spread the ice cream base in the container. Drop spoonfuls of blueberry sauce over the top and swirl gently with a knife. Sprinkle the cinnamon crumble evenly on top. Cover and freeze for at least 6 hours or overnight until firm.

Notes

For a smoother swirl, strain the blueberry sauce before adding it to the ice cream base.
Store crumble separately if you want it crunchy at serving time.
Best enjoyed within one week for freshness.

Prep Time: 30 minutes
Cook Time: 20 minutes (for crumble)
Category: Dessert
Method: No-Churn
Cuisine: American