No-Churn Berry Crisp Ice Cream
No-churn vanilla ice cream with ribbons of homemade berry filling and clusters of buttery oat streusel in every bite. It tastes just like berry crisp a la mode and is easy to whip up (no ice cream maker needed)!
Servings 6 Cups (12 servings)
Ingredients
Homemade Berry Filling
- 2 Cups (300g) mixed berries* fresh or frozen
- 1/3 Cup (70g) granulated sugar
- 1/2 tsp ground cinnamon
- pinch of salt
Oat Streusel Clusters
- 1/4 Cup (20g) old fashioned rolled oats
- 1/4 Cup (30g) all purpose flour
- 1 Tbsp (13g) granulated sugar
- 2 Tbsp (25g) brown sugar light or dark
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of salt
- 2 Tbsp (28g) unsalted butter, softened
No-Churn Vanilla Ice Cream
- 2 Cups (480ml) heavy whipping cream
- 14 Oz sweetened condensed milk
- 2 tsp pure vanilla extract
Instructions
Make the Berry Filling
- In a medium saucepan over medium heat, combine the mixed berries, sugar, cinnamon, and salt. The berries will begin to release their juices. Bring the mixture to a simmer and mash up the berries as you cook them down.
- Simmer over medium-low heat until most of the liquid has evaporated, about 20 minutes, stirring occasionally. The mixture should become somewhat of a jam-like consistency after the reduction. Place into a separate container and refrigerate until cold.
Bake the Oat Streusel Clusters
- Preheat the oven to 350ºF (177ºC) and line a cookie sheet with parchment paper. Add all of the ingredients except for the butter into the bowl of a stand mixer fitted with the paddle attachment. Mix together on low speed to combine, then add in the softened butter. Continue mixing on low speed until the mixture begins forming pea-sized clusters.
- Spread the mixture evenly onto the parchment-lined cookie sheet, then bake for 5 minutes. Stir the topping around a bit with a silicone spatula, then bake for another 3 minutes until it begins to turn golden brown. Let the crumble topping cool completely to room temperature, then store in an airtight container until you’re ready to assemble the ice cream.
Make the No-Churn Vanilla Ice Cream + Assemble
- Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes.
- Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream, sweetened condensed milk, and vanilla into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until soft peaks form, about 7 minutes.
- Remove the chilled loaf pan from the freezer and add 1/3 of the vanilla ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the berry filling and 1/3 of the oat streusel clusters on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
- Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm, scoop-able, and ready to enjoy!
Notes
*I used a frozen triple berry blend of blackberries, raspberries, and blueberries. You can use mixed berries or stick to one type of berry for this recipe, fresh or frozen.
Time Saving Tip: Mix up and bake the oat streusel clusters while the berries are cooking! You'll have plenty of time since the berries only need to be stirred occasionally.
Make Ahead Tips: the homemade berry filling and oat streusel clusters can be made up to one week ahead of time. Store both in separate airtight containers in the refrigerator until ready to use.
Storage Tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long).