Sweet Blueberry Crumble Ice Cream Recipe: A Homemade Delight

Sweet summer memories burst through every creamy blueberry crumble ice cream spoonful that transports you straight to sunny afternoons.

Childhood nostalgia mingles with cool, velvety textures and unexpected flavor combinations.

Ripe berries dance among buttery crumble pieces, creating a dessert that feels both familiar and surprising.

Homemade magic happens when simple ingredients transform into something extraordinary.

Fresh blueberries provide natural sweetness while crisp crumble fragments add delightful crunch.

Crafting this treat requires minimal effort but promises maximum satisfaction.

You’ll love how each bite tells a delicious story of comfort and joy.

Flavor Variations For Blueberry Crumble Ice Cream

• Dairy-Free Delight: Replace heavy cream with full-fat coconut cream and use coconut condensed milk for a vegan-friendly version that maintains creamy texture.
• Gluten-Free Option: Substitute wheat flour with almond flour or gluten-free oat flour in the crumble to create a celiac-friendly dessert.
• Low-Sugar Alternative: Use monk fruit sweetener instead of granulated sugar and replace brown sugar with a sugar-free alternative like erythritol for a diabetic-friendly treat.
• Berry Remix: Swap blueberries with raspberries or mixed berries to create a different flavor profile while keeping the same creamy ice cream base.

Serving Suggestions For Blueberry Crumble Ice Cream

• Dessert Companion Delights: Top blueberry sauce over vanilla pound cake for an extra burst of fruity goodness.
• Brunch Spectacular: Serve alongside warm buttermilk waffles or pancakes as a decadent morning treat.
• Elegant Presentation: Garnish scoops with fresh blueberries, mint leaves, and a light drizzle of honey for a sophisticated touch.
• Textural Contrast: Sprinkle additional crumble on top right before serving to enhance crunchiness and visual appeal.

Storage Tips For Blueberry Crumble Ice Cream

• Store the blueberry crumble ice cream in an airtight container with a tight-fitting lid. Keep in the freezer for up to 2 weeks to maintain optimal texture and flavor.
• Cover the surface with plastic wrap directly touching the ice cream before sealing the container. This method prevents ice crystals from forming and preserves the creamy consistency.
• Remove the ice cream from the freezer 5-10 minutes before serving. Let it sit at room temperature to soften slightly, making scooping easier and preserving the smooth texture.
• Avoid microwaving as it can cause uneven melting. Instead, transfer a small portion to the refrigerator for 10-15 minutes to gently thaw and restore its original creamy consistency.

FAQs

• Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work perfectly. Just thaw them before cooking and follow the same process as fresh blueberries.

• Is a stand mixer necessary for making this ice cream?

No, a hand mixer works just as well. The key is to whip the cream until stiff peaks form and mix ingredients thoroughly.

• How do I prevent ice crystals from forming in my homemade ice cream?

Cover the container tightly with plastic wrap or a lid, and ensure the surface is smooth when you place it in the freezer. This helps minimize ice crystal formation.

• Can I make this recipe dairy-free?

You can try substituting coconut cream for heavy cream and using a dairy-free sweetened condensed milk alternative, but the texture might slightly change.

Blueberry Crumble Ice Cream Delight

• Customize with Ease: Swap blueberries for any seasonal fruit to create your own unique ice cream flavor adventure.
• Whip Up No-Churn Magic: Skip complicated ice cream machines and create a delectable dessert using simple kitchen tools and basic ingredients.
• Family Dessert Winner: Kids and adults will love the playful combination of crunchy crumble and sweet-tangy blueberry swirls, making it a crowd-pleasing treat for gatherings.
• Minimal Prep, Maximum Flavor: Prepare components ahead of time and assemble quickly, perfect for busy home cooks wanting a gourmet-style dessert without extensive effort.

Ingredients For Blueberry Crumble Ice Cream

Blueberry Crumble Ice Cream Ingredients:

• Heavy Cream: Provides the rich and creamy foundation for the ice cream.
• Sweetened Condensed Milk: Adds sweetness and helps create a smooth, soft texture.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.

• Blueberries: Fresh berries that create a vibrant, fruity sauce with natural sweetness.
• Granulated Sugar: Helps to sweeten and break down the blueberries during cooking.

• Flour: Forms the base of the crumbly topping with a light, sandy texture.
• Brown Sugar: Adds depth of flavor and helps create a caramelized crumble.
• Cinnamon: Provides a warm, aromatic spice to the crumble.
• Butter: Binds the crumble ingredients and adds rich flavor.

• Cornstarch, Water: Helps thicken the blueberry sauce and create a smooth consistency.

Step-By-Step Blueberry Crumble Ice Cream

Step 1: Crush Blueberries

In a small saucepan, combine blueberries and granulated sugar over medium-low heat.

Gently press blueberries against the pan sides while stirring constantly.

Create a smooth mixture by adding cornstarch dissolved in water.

Increase heat to medium and cook for 3 minutes.

Remove from heat and let cool completely.

For faster cooling, transfer to the refrigerator.

Step 2: Prepare Smooth Sauce

Optional: Strain the blueberry mixture through a fine-mesh strainer to remove fruit chunks if desired.

Step 3: Create Crumbly Topping

• Flour
• Brown sugar
• Cinnamon

Mix ingredients thoroughly.

Pour melted butter over the dry ingredients and blend until crumbly texture forms.

Step 4: Whip Creamy Base

Using a hand mixer or stand mixer, whip heavy cream until stiff peaks develop.

Gently fold in sweetened condensed milk and vanilla extract.

Carefully incorporate crumble pieces.

Swirl blueberry sauce throughout the mixture, creating beautiful marbled patterns.

Step 5: Freeze Ice Cream

Transfer mixture to a freezer-safe container.

Recommended container is a 9×5-inch loaf pan.

Seal tightly and freeze for minimum 6 hours.

Step 6: Serve and Enjoy

Scoop chilled ice cream and serve immediately.

Step 7: Preparation Tips

Advance preparation is possible.

Ice cream can be stored frozen up to 2 weeks.

Blueberry sauce and crumble can be prepared one day ahead and refrigerated.

Step 8: Flour Safety Note

To eliminate raw flour concerns, spread flour on a lined baking sheet.

Bake at 350°F for 3-5 minutes before using in recipe.

Tips For Perfect Blueberry Crumble Ice Cream

• Whisk cornstarch mixture smoothly to avoid clumping when cooking blueberry sauce.
• Strain sauce through fine-mesh strainer for silky, chunk-free ice cream consistency.
• Gently toast flour before mixing to enhance nutty, rich crumble taste and eliminate raw flour concerns.
• Beat heavy cream until stiff peaks form to ensure light, airy ice cream base with perfect texture.
• Fold blueberry sauce gently to create beautiful marbled patterns without overmixing the ice cream base.

Blueberry Crumble Ice Cream Recipe

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4.6 from 20 reviews

• Total Time: 6 hours 30 minutes
• Yield: 8 1x

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Description

Homemade blueberry crumble ice cream delivers summer’s sweetest symphony in a single scoop. Cool creamy goodness meets buttery crumble, inviting eager spoons to dive into pure deliciousness you’ll crave all season long.

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Ingredients

Scale 1x2x3x

Blueberry

• 1 cup (140 grams) fresh or frozen blueberries

Crumble Ingredients

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

Ice Cream Base

• 2 cups (480 milliliters) heavy cream
• 14 ounces (396 grams) full-fat sweetened condensed milk
• 1 teaspoon pure vanilla extract

Thickeners and Stabilizers

• 1/2 teaspoon cornstarch
• 2 teaspoons water
• 1 tablespoon granulated sugar

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Instructions

1. In a petite vessel, whisk cornstarch with water until smooth. Simultaneously, simmer blueberries and granulated sugar in a saucepan over medium-low heat, continuously crushing berries against pan walls.
2. Once blueberries release liquid, incorporate cornstarch mixture. Elevate heat to medium, stirring for 3 minutes. Remove from heat, allowing complete cooling. Refrigerate to expedite thickening process.
3. Optional: Strain blueberry mixture through fine-mesh sieve for smoother consistency.
4. Craft crumble by combining flour, brown sugar, and cinnamon. Integrate melted butter until clusters form.
5. Whip heavy cream to stiff peaks using electric mixer, approximately 4 minutes. Gently fold in sweetened condensed milk and vanilla extract.
6. Delicately incorporate crumble clusters into cream mixture. Create elegant blueberry swirls by folding in sauce.
7. Transfer ice cream blend into a freezer-safe container, preferably a 9×5-inch loaf pan. Seal securely and freeze for minimum 6 hours.
8. For flour safety, toast raw flour on parchment-lined baking sheet at 350°F for 3-5 minutes before preparing crumble.
9. Serve chilled, garnishing with additional blueberry sauce if desired. Keeps fresh for up to 2 weeks when properly stored.

Notes

• Prevent ice crystals by ensuring the blueberry sauce cools completely before mixing into the base.
• Strain the blueberry sauce for a smoother texture, perfect for those who dislike fruit chunks in desserts.
• Toast the flour briefly to eliminate any raw flour taste and enhance food safety.
• Customize the crumble by experimenting with different spices like nutmeg or cardamom for added depth of flavor.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 333
• Sugar: 34 g
• Sodium: 38 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 72 mg