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.)