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Blackberry Crisp Ice Cream

Blackberry and vanilla ice cream swirled together and loaded with delicious brown sugary bits of streusel crumble! No ice cream machine required!
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Prep Time 1 hour
Cook Time 10 minutes
Chilling Time 6 hours
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

Streusel Crumble:

  • ¼ cup all-purpose flour
  • ¼ cup quick-cook oats
  • ¼ cup chopped pecans
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 3 Tablespoons salted butter melted

Ice Cream:

  • 2 cups fresh blackberries
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon water
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1 (14 oz) can sweetened condensed milk

Instructions
 

Make the Streusel Crumble:

  • Preheat oven to 350ºF, and line a baking sheet with parchment paper. In a medium bowl, combine the flour, oats, pecans, brown sugar, and cinnamon. Add the butter and stir until a moist crumb forms.
  • Spread streusel evenly onto the lined baking sheet and bake in the oven for 8-10 minutes. Remove and allow to cool completely.

Make the Ice Cream:

  • In a medium saucepan, cook the blackberries, sugar, and water together over medium heat. Use a fork or potato masher to smash the berries as they cook. Once mixture begins to simmer, continue cooking and stirring for 5 minutes.
  • Pour mixture through a fine mesh sieve, using a rubber spatula to push as much juice from the berry solids as possible. You should end up with about 2/3 - 3/4 cup berry juice. Transfer berry juice to a glass measuring cup and chill in the refrigerator until cooled completely.
  • In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
  • Pour sweetened condensed milk and vanilla into a large mixing bowl. Gently fold a third of the whipped cream into the condensed milk until combined. Add the rest, and continue folding until you see just a few streaks of white.
  • Remove half of the mixture, scooping it into another bowl. To this half of the mixture, fold in the cooled berry juice until just combined.
  • Drop a few spoonfuls of the berry custard and vanilla custard into a freezer-safe container. Sprinkle with the cooled streusel crumble. Repeat this layering process until you've used up both custards and all of the streusel crumble. Using a skewer or butter knife, swirl figure-eights throughout the ice cream.
  • Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
  • Scoop, serve, and enjoy!