Sunday, July 15, 2018

No Churn Blueberry Crumble Ice Cream

It has been unseasonably warm here in Oceanside, even on the coast.  But I am happy to say that after a 2 1/2 year fight with the HOA here, I finally have air conditioning!  I will just say that the last week has been much more bearable with cool air blowing through the condo.  I am so very grateful...phew!  It was worth the struggle to finally be able to live comfortably when the temperature rises here.

Another thing that makes life more bearable when the sun is blazing is ice cream.  Yes - a year round treat for sure - and although it can be an indulgent sweet, it becomes a bit of a necessity in the summer.  Right?  And this no churn method that I turn to often, keeps the electricity off and produces the most delicious, creamy spoon licking dessert in no time at all!


adapted from Sally's Baking Addiction

Ice Cream Base:

2 c. heavy cream
1 - 14 oz can sweetened condensed milk (full fat)
1 1/2 t. vanilla bean paste

Blueberry Sauce:

1/2 t. cornstarch (I use arrowroot starch)
2 t. water
1 1/2 c. fresh blueberries (if using frozen, do not thaw)
1 T. organic cane sugar

Crumble "Topping":

1/4 c. flour
2 T. packed brown sugar (light or dark)
1/4 t. cinnamon
2 T. unsalted butter, melted

To Make the Blueberry Sauce:

Mix the arrowroot starch (or cornstarch), and water together in a very small bowl. I like to use a custard cup.  Set aside.
Combine blueberries and sugar together and heat in a small saucepan over medium low heat.
Stir constantly and break up the blueberries as they heat up and start to burst.  When the blueberries have released some liquid (when you gently smash them with the spoon), add the cornstarch/water mixture. Increase the heat to medium and stir well for about 3 minutes.  Remove from the heat and let the blueberries cool completely.  The mixture will thicken as it cools. (Putting it in the refrigerator will help it cool down quicker).
Before or after cooling, the mixture can be placed in a strainer so you just have the blueberry gel.  I left it as is because I like the blueberry pieces!

To Make the Crumble:

Mix the flour, brown sugar and cinnamon together with a fork.  Add the melted butter and mix again until a small clumps form.

To Make the Ice Cream:

In a small bowl, combine the sweetened condensed milk and vanilla bean paste. Set aside.

In a medium-large bowl, beat the heavy cream on medium high speed with a stand or hand mixer until stiff peaks form, about 3-4 minutes.  Add the sweetened condensed mixture and beat on low until just combined, or fold gently together until well mixed.

I know......... YUMMMMM

Spoon about half the ice cream into a freezer container.  (I use the Tevolo tub).  Spoon about 1/4 c. blueberry sauce and half of the crumble mixture and gently swirl into the ice cream with a knife a few times.  Repeat with the remaining ice cream, 1/4 c. sauce and remaining crumble making another layer of swirls (don't insert the knife all the way down - just swirl the top layer).  Freeze until firm. at least 5-6 hours.

Save the remaining blueberry sauce to serve over the ice cream.

This is so good and you can make change it completely by utilizing a different fruit (strawberry swirl ice cream to come!)

This is SOOOOO good!

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