The only thing better than blueberry crisp with a scoop of vanilla ice cream is vanilla ice cream with blueberry crisp mixed right in! This blueberry crisp ice cream is two classic summer desserts rolled into one!
Get out your ice cream makers!* Today we’re making ice cream!
(*No ice cream maker? No problem! I’ve included instructions for a no-churn version at the bottom of the recipe!)
First let’s take a minute to talk about traditional churned versus no-churn ice cream.
No-churn ice cream is really popular right now, and it’s great for a lot of reasons. It doesn’t require any special equipment. You need just 3 ingredients (sweetened condensed milk, cream, and vanilla extract) to make a simple vanilla ice cream base. It has a rich, creamy texture. And it’s super easy to make.
But, in my opinion, no-churn ice cream is just a little too sweet. And that’s coming from someone with a huge sweet tooth.
I’ve experimented with no-churn ice cream (you can see my recipes here and here), but my preference is definitely traditional, churned ice cream. Yes, it requires an ice cream maker (I love this one, by the way), but I think the ice cream has a more authentic cream taste that isn’t overly sweet. It still has a rich, creamy texture and only requires a few ingredients (eggs, sugar, cream, milk, and vanilla extract). Plus I think it’s really fun to make!