This berry crisp no churn homemade ice cream recipe is a combination of two classic summer desserts! Smooth, creamy homemade vanilla ice cream with swirls of sweet berry sauce and crunchy crisp pieces throughout.
Want an actual crisp instead, try my Apple Crisp or Peach Crisp this summer!
BERRY CRISP NO CHURN ICE CREAM
Name a better ice cream flavor than this fresh berry crisp ice cream! Creamy homemade no churn ice with swirls of berry sauce and crisp pieces throughout, giving you fruity, creamy, and buttery ice cream. This homemade ice cream recipe is not only delicious but it’s so easy to make and requires no machine! Make a batch of this berry crisp ice cream and enjoy it all season long.
WHAT YOU NEED-
- Vanilla Ice Cream Base– For vanilla ice cream, this recipe used my homemade vanilla ice cream recipe, which requires heavy whipping cream, sweetened condensed milk, and vanilla bean paste.
- Oats– For the best results, use old-fashioned rolled oats, but quick oats can also be used.
- Flour– All-purpose flour works best to create the perfect crisp topping.
- Sugar– This recipe calls for brown sugar to sweeten the crisp topping. Either light or dark brown sugar can be used.
- Cinnamon– Ground cinnamon adds a warm, cozy flavor, though it’s optional.
- Butter– The butter is what gives you the buttery, crispy, crisp mixture! Use either salted or unsalted melted butter.
- Berries– You can use either one type of berry or make a multi berry sauce. Berries like strawberries, blackberries, raspberries, or blueberries work great! Either fresh or frozen berries can be used.
- Sugar– To sweeten the sauce you can use either granulated sugar, brown sugar, liquid sugar, honey or even maple syrup.
- Lemon– Adding a little bit of lemon or lime juice gives the sauce a little bit of citrus flavors, so good! This is optional.
- Corn Starch– To thicken your sauce, you want to add a little bit of corn starch.
- Water– Adding water helps you get more sauce, so that you have a greater berry swirl in your ice cream.
HOW TO MAKE NO CHURN ICE CREAM
With just a couple steps, you can have this delicious and easy homemade no churn berry crisp ice cream ready to enjoy!
- Crisp Mixture– Preheat the oven and line a baking sheet with parchment paper.
- Combine the ingredients with the crisp mixture. Spread the mixture onto the lined baking sheet.
- Bake until crispy and slightly golden. Remove from the oven and cool. (As the crisp mixture cools, it will become crispier.)
- Once the crisp mixture is cool, break apart into crumbs. Store in an airtight container until ready to make ice cream.
- Berry Sauce– Add all the ingredients for the berry sauce into a saucepan and bring to a simmer over medium heat.
- Simmer for 5 minutes, or until the berries break apart and sauce thickens. Remove from heat and cool.
- Make Berry Crisp Ice Cream– Mix the heavy whipping cream with a hand mixer or stand mixer until it becomes light, fluffy and stiff peaks form.
- Add the condensed milk and vanilla and mix just until combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container. Top with some of the crisp mixture and dollops of berry sauce, then gently swirl.
- Repeat the layers until all the ice cream mixture has been used. Finish with the remaining crisp and berry sauce.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
QUESTIONS YOU MIGHT HAVE:
How much ice cream does this recipe make?
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container contains about 16 servings.
What if I don’t have an ice cream container?
Once you try to find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
Do I have to use berries for my berry swirl?
No! You can totally use berries or apples, peaches, rhubarb, apricot, or any other fruit you like! Make a fruit crisp ice cream flavor that you love!
Do I have to use homemade crisp mixture?
No! You can totally use store-bought crisp mixture. You can also skip baking and just use granola instead!
How long does homemade ice cream last?
When properly stored, this homemade no churn ice cream will stay good in the freezer for about 1-2 months!
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Berry Crisp Ice Cream (No Churn)
This berry crisp no churn ice cream recipe gives you the ultimate summer dessert! Creamy homemade vanilla ice cream with swirls of sweet berry sauce and crunchy crips pieces.
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Servings 16 servings
Equipment
Ingredients
Crisp Mixture-
- 1/2 cup old fashioned oats
- 1/3 cup all-purpose flour
- 3 Tbsp brown sugar
- ½ tsp ground cinnamon
- 4 Tbsp unsalted or salted butter melted
Berry Sauce-
- 3/4 cup berries blueberries, raspberries, blackberries or multi
- 2 Tbsp granulated sugar
- ½ Tbsp lemon juice
- 1 tsp cornstarch
- 2 Tbsp water
Vanilla Ice Cream-
- 1 pint heavy whipping cream
- 1/2 cup sweetened condensed milk
- 2 Tbsp vanilla bean paste
Instructions
Prepare the Crisp Mixture-
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, add all the ingredients for the crisp mixture and mix until combined and the mixture is crumbly. (The mixture will resemble wet sand with some larger clumps.)1/2 cup old fashioned oats, 1/3 cup all-purpose flour, 3 Tbsp brown sugar, ½ tsp ground cinnamon, 4 Tbsp unsalted or salted butter, melted
- Spread the mixture onto the lined baking sheet. Bake at 350℉ for 15-17 minutes, or until slightly golden.
- Remove from the oven and allow the crisp to cool completely on the baking sheet. (The crisp may seem soft when it first comes out of the oven, but it will become crunchy as it cools.)
- Once cooled, break the crisp apart into small chunks. Store in an airtight container until ready to make ice cream.
Prepare the Berry Sauce-
- Add all the ingredients for the berry sauce to a saucepan or pot. Cook over medium high heat and bring the mixture to a gentle simmer, stirring occasionally.3/4 cup berries, blueberries, raspberries, blackberries or multi, 2 Tbsp granulated sugar, ½ Tbsp lemon juice, 1 tsp cornstarch, 2 Tbsp water
- Reduce the heat to low and simmer for 5 minutes, or until the berries have softened and the sauce has slightly thickened.
- Remove from the heat and allow the sauce to cool completely. (For faster cooling, transfer the sauce to a bowl and refrigerate until chilled.)
Make the Berry Crisp Ice Cream-
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)1 pint heavy whipping cream
- Add the condensed milk and vanilla paste to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and, if you prefer a sweeter ice cream, mix in a little more condensed milk.)1/2 cup sweetened condensed milk, 2 Tbsp vanilla bean paste
- Pour about 1/3 of the ice cream mixture into an ice cream container, loaf pan, or metal bread pan. Sprinkle a layer of the crisp mixture over the ice cream and add dollops of the berry sauce throughout. Using a butter knife or fork, gently swirl the berry sauce into the ice cream. (Avoid overmixing so you can still see ribbons of berry sauce.)
- Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then sprinkle with the remaining crisp mixture and berry sauce. Gently swirl the top layer.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
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