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!
Regardless of your preference, I think we can all agree that homemade ice cream on a hot summer day is pretty spectacular!
I love blueberry crisp with a scoop of vanilla ice cream, but is one scoop of ice cream really ever enough? I've turned blueberry crisp a la mode on it's head, putting the blueberry crisp IN the vanilla bean ice cream. This blueberry crisp ice cream is creamy and full of vanilla and blueberry flavors with little bits of sweet oat crunches. You're definitely going to need at least two scoops!
[recipe title="Blueberry Crisp Ice Cream" servings="6"]
for the blueberry sauce:
⅛ cup granulated sugar
¾ tsp. cornstarch
pinch of salt
¾ cup blueberries
⅛ cup water
1-½ tsp. lemon juice
for the oat crumbles:
¼ cup old-fashioned oats
1 T plus 1 tsp. light brown sugar
1 T butter, melted
for the ice cream:
¾ cup granulated sugar
2 cups heavy cream
1 cup whole milk
½ tsp. vanilla extract
seeds from one vanilla bean
Note: You will need an ice cream maker for this recipe. I use (and highly recommend!) this Donvier ice cream maker. (Or see the note at the end of the recipe for a no-churn version of this ice cream!)
Freeze the canister of your ice cream maker overnight.
make the blueberry sauce:
Add the sugar, cornstarch, and salt to a small saucepan and stir to combine. Add the blueberries, water, and lemon juice. Bring the mixture to a boil over medium heat. Cook for 1 to 2 minutes, stirring often, until a few berries pop. Remove the pan from the heat and allow the sauce to cool completely.
make the oat crumbles:
Preheat the oven (I used my toaster oven) to 350°F. In a small bowl, combine the oats, brown sugar, and butter. Spread the mixture onto a small, foil-lined baking sheet. Bake for 10 minutes, until oats are lightly golden.
make the ice cream:
Once the blueberry sauce and oat crumbles are cooled, make the ice cream. In a large bowl, whisk the eggs for about 2 minutes until light and fluffy. Whisk in the sugar a little bit at a time, then whisk for 1 minute once all the sugar is added. Add the cream, milk, and vanilla extract and whisk until combined. Finally add the vanilla bean seeds and whisk to combine.
Assemble your ice cream maker with the pre-chilled canister. Add the ice cream mixture to the canister of the ice cream maker and churn according to your ice cream maker’s directions.
Spread half of the ice cream into a foil-lined loaf pan. Drizzle half of the blueberry sauce onto the ice cream and swirl the blueberry sauce into the ice cream using a spoon. Sprinkle with half of the oat crumbles. Top with the remaining ice cream, swirl in the remaining blueberry sauce, and sprinkle with the remaining oat crumbles. Cover the pan with foil and place in the freezer for at least 30 minutes. Allow ice cream to thaw on the counter for 5 to 10 minutes before serving.
Ice cream can be stored in the freezer for up to 5 days.
No-Churn Version: Make the blueberry sauce and oat crumbles using the instructions above. To make the ice cream, pour one 14-oz. can of sweetened condensed milk into a large bowl. In another large bowl, whip 2 cups heavy cream with a hand mixer until stiff peaks form. Add a scoop of the whipped cream to the condensed milk and gently mix to lighten the condensed milk and make it easier to fold in the rest of the whipped cream. Then pour the rest of the whipped cream into the bowl with the condensed milk and fold, being careful not to deflate the mixture, until the condensed milk and whipped cream are combined. Layer the ice cream with the blueberry sauce and oat crumbles in a loaf pan using the instructions above. Cover the pan with foil and freeze for at least 6 hours before serving. Ice cream will keep in the freezer for up to a week.