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Hello, friends! Today I’m writing this from the beach, so I decided sharing another recipe from my cookbook was the way to go for this post. And it’s another one of my absolute favorites!

This No Churn Blueberry Crumble Ice Cream is the popular no churn method tons of people use these days, which really couldn’t be easier. Here, some sweetened condensed milk is mixed with a little bit of cream cheese and freshly whipped cream. A homemade blueberry compote is mixed into some of the base, and then layered with homemade crumbles.

After layering it all up in a loaf pan, it’s ready for the freezer!

You can make the crumble and blueberry compote in a day or two in advance if you need to, and you could also probably use your favorite blueberry preserves or jelly, although I haven’t tried it that way. But it’s sure to be delicious no matter how you make it!

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No Churn Blueberry Crumble Ice Cream

Prep Time: 10

Cook Time: 12

Chill time: 6

Total Time: 6 22

Ingredients

Blueberry Jelly:

2 cups fresh blueberries
¼ cup sugar
1 tbsp cornstarch
1 tbsp water
1 tsp vanilla

Crumble:

⅓ cup all purpose flour
¼ cup old fashioned oats
2 tbsp sugar
2 tbsp brown sugar
¼ tsp ground cinnamon
3 Tbsp butter

Ice Cream Base:

1 14-oz can sweetened condensed milk
4 oz cream cheese very soft
2 cups heavy cream

Instructions

To make the blueberry jelly, add blueberries to a blender and blend until pureed. Transfer to a medium saucepan over medium heat; add sugar. Bring mixture to a low boil, stirring slowly. Reduce heat to a simmer. Stir together cornstarch and water. Add to blueberry mixture. Stir until mixture begins to thicken. Let cook for 8-10 minutes, stirring occasionally, until mixture begins to resemble the consistency of jelly. Remove from heat; stir in vanilla. Let blueberry jelly cool completely before using. Jelly can be made a day or two in advance and stored in an airtight container in the refrigerator until ready to use.
To make the crumble, whisk together flour, oats, sugars, and cinnamon. Cut butter in with a pastry cutter until mixture is crumbly. Spread in a 9-inch square baking dish and bake at 350F for 10-15 minutes, or until golden brown. Let cool completely.
To make the ice cream base, mix together sweetened condensed milk and cream cheese with an electric mixer until smooth. In a separate bowl, whip heavy cream on high speed with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spoon half of ice cream base into an 8-inch cake pan or 9x5-inch loaf pan. Dollop with desired amount of blueberry jelly and swirl it into the ice cream with a knife or toothpick. Sprinkle with half of crumbs. Repeat layers one more time. Freeze 4-6 hours, or overnight.