Another amazing no churn ice cream recipe full of homemade blueberry sauce and buttery crisp topping. No ice cream maker, no problem!
Sometimes weeks are just insane. Last week was crazy for numerous reasons, add to that, my husband didn’t have an operating cell phone for five days, but I managed to make this ice cream and that made everything better.
That’s a lie, it didn’t fix everything, but it made the stress of what we were going through much more palatable. Besides, this isn’t any old ice cream. This ice cream is basically two desserts in one.
So if you are completely strange anything like my sister, and you like fruit crisp and you like ice cream but DON’T like them together because of the contrasting temperatures (seriously, who are you?), this ice cream pretty much has solved your life’s biggest problem.
- 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
- 40g (~1/2 cup) old fashioned oatmeal*
- 70g (~1/3 cup, tightly packed) light brown sugar
- 1g (1/2 teaspoon) ground cinnamon
- 55g (1/4 cup / ½ stick) cold unsalted butter, cut into small cubes
- 140g (~1 cup) fresh blueberries (frozen can be substituted for slightly longer cooking time)
- 25g (~2 tablespoons) granulated sugar
- 15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
- 5g (~1/2 tablespoon) cornstarch
- 16 fluid ounces (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 5 millimeters (1 teaspoon) vanilla bean paste (or vanilla extract)
- Pre-heat oven to 350 degrees; line a baking sheet with parchment paper and set aside
- In a medium bowl, prepare topping; mix together oat flour, oatmeal, brown sugar and cinnamon
- Add butter and use fingers to combine until mixture is slightly lumpy
- Spread mixture out in parchment paper and bake for 12-14 minutes or until lightly browned; set aside to cool
- Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
- Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
- Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
- Place sauce in refrigerator to cool for 30 minutes
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla bean; fold in blueberry sauce
- Once cream is ready, fold it into sweetened condensed milk mixture
- Pour half of ice cream into a regular-sized loaf pan and drop one third of crumble over top (use fingers to break into pieces); top with remaining ice cream and then with half of remaining crumble; wrap well with seran wrap or tin foil
- Freeze for 6 hours or overnight before serving
- Use remaining crumble for serving