This Blueberry Crumble Ice Cream recipe has swirls of blueberry sauce and crisp oat crumble in every bite.
You could swap out the blueberries for fresh raspberries to give it an extra sweet and tart flavor.
Blueberry Crumble Ice Cream
Each scoop of this creamy vanilla ice cream is swirled with plump blueberries and a sweet blueberry sauce, while a crisp oat crumble gives the ice cream a delicious crunch in every bite.
Here’s the basic list of ingredients you’ll need in order to make this blueberry ice cream recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Blueberries – fresh or frozen will work
- Lemon Juice
- Quick Oats
- Brown Sugar
- Pecans – or almonds
Vanilla Ice Cream Base
- Milk – whole or 2%
- Heavy Cream
- Vanilla Extract
How To Make Blueberry Ice Cream
I made a very simple vanilla ice cream base that consists of nutrient rich milk and heavy cream. When you make your own ice cream you know exactly what’s going in there, and that’s what I love about it.
ICE CREAM BASE Start by whisking together the vanilla ice cream base in a large bowl, until the sugar dissolves. Pour this mixture into an ice cream maker and churn until the consistency is soft serve.
I love using this ice cream maker because it’s simple and super affordable.
BLUEBERRY COMPOTE To give this ice cream it’s rich blueberry swirl, we’re making an easy blueberry compote.
Bring the blueberries, sugar and water to a small boil, then let it simmer for about 10 minutes. Add in a cornstarch slurry with a little lemon juice to thicken it up and then let it come to room temperature.
PRO TIP: Save a little of the blueberry sauce for drizzling over the top of the finished ice cream.
MAKE OAT CRUMBLE The final step in making this ice cream is to bake a quick oat crumble. Let the oat crumble mixture cool before breaking up into small pieces.
Gently fold the blueberry sauce into the soft vanilla ice cream base. If you stir too much the ice cream will turn purple, but just a few turns and it’ll have gorgeous ribbons of purple throughout.
Add in the oat crumble and then pour the mixture into a freezable container. I like to use a large loaf pan so it’s easy to scoop out of.
Tips and Tools For Homemade Ice Cream
Here are a few tips to making your own ice cream at home, along with my favorite tools to use.
ICE CREAM MAKER Using an electric ice cream maker will help to make your ice cream extra smooth and creamy.
- Make sure your tub is frozen for at least 8 hours prior to using. (I just leave mine in the freezer so it’s always ready to go)
- This is my favorite ice cream maker, but I’ve been eyeing this KitchenAid one as well.
FREEZE TWICE Once the ice cream maker has given you a nice soft serve consistency, place the ice cream in a freezable container and freeze again. This makes it scoop-able ice cream.
ICE CREAM SCOOP I love this trigger-action ice cream scoop for perfect scoops every time. It also works great for portioning cookie dough!
More Easy Ice Cream Recipes
We sure do love our ice cream around here. It’s super easy to customize your own fun flavors. Give these tasty recipes a try!
- Pralines and Cream Ice Cream
- Lemon Supreme Ice Cream
- Chocolate Peanut Butter Ice Cream – no churn recipe!
- Eggnog Brownie Chunk Ice Cream
I can’t wait for you to give this easy Blueberry Crumble Ice Cream recipe a try! I know you’re going to love it!
Blueberry Crumble Ice Cream
For the Blueberry Compote
- 2 cups blueberries
- 3 tbsp water
- 1/4 cup sugar
- 2 tsp lemon juice
- 1 tsp corn starch
For the Crumble
- *Make sure your ice cream maker is properly frozen and ready to use.
For the Blueberry Compote:
- In a small saucepan over medium heat combine the blueberries, water and sugar. Stir and cook for 10 minutes, gently pushing the berries against the sides of the pan to release juices. In a small bowl whisk together the lemon juice and cornstarch, then stir into the blueberry mixture. Cook until the blueberry sauce begins to thicken, then remove from heat and bring to room temperature.
For the Crumble:
- Pre heat oven to 400 degrees F. In a medium bowl combine the quick oats, brown sugar, melted butter, flour, chopped nuts, and cinnamon, stir together.
- Spread the oat mixture onto a baking sheet in a thin layer. Bake for 8-10 minutes or until the oats are golden brown. Let cool, and set aside.
For the Vanilla Ice Cream Base:
- In a large bowl, whisk together 1 1/2 cups of milk and 1 1/4 cups sugar until the sugar is dissolved. Add 3 cups of heavy cream and 1 1/2 tbsp of vanilla extract and whisk to combine.
- Pour into the base of your ice cream maker and let churn for 25-30 minutes, until soft serve consistency.
- Once the ice cream is ready scoop it into a large bowl and add 1 1/2 - 2 cups of the blueberry compote (reserving the rest for a sauce), gently fold in the blueberries. DO NOT OVER STIR.
- Break up the oat crumble mixture into small pieces and add it to the ice cream, fold it in gently.
- Pour into a freezer proof pan (I used my 9"x5" bread loaf pan), and place in the freezer for 3-4 hours or until desired consistency.
- Serve with the extra blueberry sauce on top if desired.