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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Optional: Strain blueberry mixture through fine-mesh sieve for smoother consistency.
- Craft crumble by combining flour, brown sugar, and cinnamon. Integrate melted butter until clusters form.
- Whip heavy cream to stiff peaks using electric mixer, approximately 4 minutes. Gently fold in sweetened condensed milk and vanilla extract.
- Delicately incorporate crumble clusters into cream mixture. Create elegant blueberry swirls by folding in sauce.
- Transfer ice cream blend into a freezer-safe container, preferably a 9×5-inch loaf pan. Seal securely and freeze for minimum 6 hours.
- For flour safety, toast raw flour on parchment-lined baking sheet at 350°F for 3-5 minutes before preparing crumble.
- 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