No-Churn Berry Crisp Ice Cream

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Inspired by my love for berry crisp a la mode, this berry crisp ice cream is smooth no-churn vanilla ice cream with ribbons of berry filling and buttery oat streusel clusters! There’s no fancy equipment necessary – using the no-churn method, you simply whip up a 3-ingredient vanilla ice cream base, layer it in a loaf pan with the toppings, and let it set into the perfect ice cream consistency in the freezer. Whether you serve it in a bowl or a cone, this is the perfect summer treat and every bite tastes like the perfect ratio of berry crisp and ice cream. 

One Reader, Chelsea, says: “This was absolutely perfect. The consistency was creamy and just the right firmness, the bit of tart from the berries, the crunch from the oatmeal…. everyone in my family raved AND it was so easy.” ★★★★★

3-Ingredient No-Churn Vanilla Ice Cream

All you need for this vanilla ice cream base are three ingredients and a hand mixer or stand mixer:

• Heavy Whipping Cream. Also known as double cream, this makes the ice cream rich and creamy while creating tons of volume.
• Sweetened Condensed Milk. Not only does this sweeten the ice cream, it helps it set into the perfect creamy consistency. It plays a similar role to the custard base in a traditional ice cream recipe.
• Pure Vanilla Extract. This adds the perfect vanilla flavor to the ice cream. You can use an equal amount of vanilla bean paste instead of extract if you wish. 

How to Make Berry Crisp No-Churn Ice Cream 

Here’s the whole process of making and assembling this berry crisp ice cream from start to finish:

Step 1. Make the Berry Filling: Place the berries, granulated sugar, cinnamon, and salt into a medium saucepan set over medium heat. Cook until the berry mixture begins to boil, then reduce the heat to a simmer and continue cooking until most of the liquid has evaporated and the mixture is more of a jam-like consistency. Then, transfer the berry filling to another container to cool in the refrigerator.

Step 2. Make the Oat Streusel: Combine all of the dry ingredients in the oat streusel recipe in a stand mixer fitted with the paddle attachment, then add the softened butter and mix on low speed until pea sized clumps form. 

Step 3. Bake the Oat Streusel: Add the oat streusel onto a parchment lined baking sheet and bake at 350ºF (177ºC) for 5 minutes, stir, then bake for another 3 minutes. Remove from the oven and let it cool completely.

Step 4. Make the No-Churn Vanilla Ice Cream: Place the heavy whipping cream, sweetened condensed milk, and vanilla extract into a large chilled bowl (or the bowl of your stand mixer). Whip on high speed until soft peaks form, about 7 minutes.

Step 5. Assemble the Berry Crisp Ice Cream: Place ⅓ of the no-churn vanilla ice cream into a chilled loaf pan, top with ⅓ of the berry filling and ⅓ of the oat streusel. Swirl the ingredients together to create ribbons in the ice cream. 

Repeat adding and swirling the ⅓ of the ice cream and ⅓ of the toppings twice more, so you have three swirled layers of ice cream total.

Step 6. Freeze the Berry Crisp Ice Cream: Cover the loaf pan with aluminum foil and freeze for at least 6 hours, until the ice cream is semi-firm and scoop-able. 

Step 7. Enjoy! Serve the berry crisp ice cream in bowls or cones, or just eat it by the spoonful straight from the freezer (no judgement). 

More No-Churn Ice Cream Recipes You’ll Love 

Once you learn the magic of no-churn ice cream, the flavor possibilities are endless. Here are some of my favorites:

• Blackberry Lavender Ice Cream
• Strawberry Shortcake Ice Cream
• Samoa Ice Cream
• Dulce de Leche Ice Cream
• S’mores Ice Cream
• Mint Chocolate Chip Ice Cream

If you’re a fan of berry crisp a la mode, you’re going to LOVE this ice cream flavor. Let me know if you make it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!