No Churn Mixed Berry Crumble Ice Cream
This is the easiest ice cream to make and there is no ice cream maker required. All that is needed is 2 simple ingredients, heavy cream and sweetened condensed milk, plus your mix-ins,
You can grab my recipe for sweetened condensed milk here:
No Churn Mixed Berry Crumble Ice Cream
Ingredients
Ice Cream Base:
- 1 Recipe of My Sweetened Condensed Milk
- 1½ Cups of Farmland Fresh Dairies Heavy Cream
- 1 Teaspoon of Vanilla Extract
Mixed Berry Puree:
- 3 Cups of Mixed Berries (Raspberries, Blueberries & Blackberries)
- 1 Tablespoon of Lemon Juice
- 2-3 Tablespoons of Granulated Sugar, depending on the sweetness of the berries)
Oat Crumble:
- 6 Tablespoons All-Purpose Flour
- 3 Tablespoons of Granulated Sugar
- 3 Tablespoons of Brown Sugar
- ¼ Teaspoon of Ground Cinnamon
- 3 Tablespoons of Oats
- 3 Tablespoons of Unsalted, Melted Butter
- Pinch of Kosher Salt
Instructions
Ice Cream Base:
- In a large bowl, add the sweetened condensed milk, heavy cream and vanilla extract.
- Using a hand mixer, whisk the mixture until it is thick. It should be the consistency of soft whipped cream. This should take about 5-6 minutes.
Mixed Berry Puree:
- Puree the berries in a food processor or blender.
- Strain the berries through a mesh strainer into a saucepan. Whisk in the sugar and lemon juice.
- Simmer over low heat and stir occasionally so the mixture doesn’t stick to the bottom of the pan. Cook until thickened. The mixture should be thick and reduced by half. It may take between 10-15 minutes, depending on your stove.
- Cool the berry puree until room temperature. You can also make the puree the day before and store in the refrigerator overnight. Bring to room temperature before using.
Oat Crumble:
- Preheat your oven to 350° F.
- In a medium bowl whisk together the flour, granulated sugar, brown sugar, cinnamon, oats and salt.
- Add the melted butter and stir to combine. The mixture should look cumbly.
- Spread the mixture on a parchment lined baking sheet.
- Balke for 10-12 minutes. The crumble should be golden brown. It will not be crisp when removed from the oven, but it will crisp up as it cools.
- Once completely cooled it can be stored in an airtight container until ready to use.
