No Churn Blueberry Swirl Ice Cream
An amazing No Churn Blueberry Ice Cream that is swirled with fresh blueberries sauce and brown sugar crumb ribbon. This creamy no churn method is so easy and so fun to make!
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Servings: 12
Ingredients
For the Blueberry Swirl:
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 2 teaspoons water
- ½ teaspoon cornstarch
For the Brown Sugar Crumb:
- ¼ cup all purpose flour
- 2 tablespoons packed, dark brown sugar
- 1 tablespoon old fashioned rolled oats
- ¼ teaspoon cinnamon
- 2 tablespoons salted butter, melted
For the No Churn Ice Cream Base:
- 1 14 oz can full fat sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tablespoon pure vanilla extract
- dash of salt
Instructions
Blueberry Sauce:
- In a medium saucepan, combine the fresh blueberries and sugar over medium heat. Stir constantly and burst the blueberries on the sides of the pan to release their juices. Once the blueberries have burst, add the cornstarch/water mixture and bump up the heat to a gentle simmer. Cook the sauce for 2-3 minutes. Take the sauce off the heat and set aside to cool completely. As it cools the sauce will thicken.
Brown Sugar Crumb:
- In a small bowl whisk together the flour, brown sugar, oats, cinnamon and a dash of salt. Add the melted butter. Using a fork combine the butter so a streusel like texture forms. Set aside while we make the ice cream base.
No Churn Ice Cream Base:
- In the bowl of an electric stand mixer (or by hand with some muscle strength), beat the heavy whipping cream over medium high speed, until stiff peaks form (a tad stiffer than if you were making whipped cream), then pour in the sweetened condensed milk. Mix, or fold, for about 30 seconds until the mixture is fully combined. Stir in vanilla extract and dash of salt.
- Fold the crumb topping in the ice cream base and stir. Fold in ¼ cup of the blueberry sauce creating a swirl while you mix, and reserve the remaining sauce for the top.
- Using a 9x5 loaf pan (or a freezer safe bowl), pour the blueberry swirl ice cream into the pan and spread evenly with a rubber spatula. Add the remaining blueberry sauce over the top and use the spatula or a butter knife to create swirls over the top.
- Cover the ice cream tightly with foil and place in the freezer for 8 hours until firm enough to eat. ENJOY!