blueberry crumble no churn ice cream

I’ve always been a fan of ice cream. Growing up in Oregon, we always had Tillamook Ice Cream available year round. And if you’ve ever been to the creamery in Tillamook, Oregon, you know what a special treat it is to be able to walk into any grocery store and buy whatever flavor suits you.

A little over a year ago, the Tillamook Ice Cream Factory closed its doors. Now before you panic, they actually rebuilt the entire facility. To some people (me included), I was a bit saddened by this news. I grew up taking day trips with my family just to get ice cream there. I remember standing up on the second floor and looking down into the giant room that had all these workers running these huge combs through the curd. It was always so fascinating to me, knowing that that process would create the very cheese I could buy in a store. They’ve rebuilt the factory and now visitors can go and see The Tillamook Creamery.

In the meantime, you can make this ice cream to tide you over til you can skedaddle on over to Tillamook, Oregon.

Blueberry No-Churn Ice Cream

• Author: heidi

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Description

The recipe for no churn ice cream is floating around the world wide web and not really any way to know who originated it. But it’s a pretty standard recipe for not using an ice cream freezer.

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Ingredients

Scale 1x2x3x

For the blueberry sauce:

• 1 cup blueberries
• 1 teaspoon Clearjel
• 2 tablespoons sugar
• 2 teaspoons water

For the crumble:

• 1/4 cup flour
• 2 tablespoons light brown sugar
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• 2 tablespoons butter, melted

For the ice cream:

• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons vodka (optional, but helps to make the ice cream easier to scoop)

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Instructions

For the blueberry sauce:

1. Mix the Clearjel and water in a small bowl. Set aside. In a saucepan over low heat, combine blueberries and sugar. Continue stirring until berries begin to pop, then smash them against the side of the pan.
2. Continue stirring until the berries start to burst and release liquid. Increase heat to medium and add water mixture. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken upon cooling.
3. Mixture can be strained if you prefer a smooth berry sauce.

For the crumble:

1. In a small bowl, mix the flour, brown sugar, cinnamon, and nutmeg. Use a fork to stir in the melted butter until crumbly mixture forms. Set aside.

For the ice cream:

1. In the bowl of a stand mixer fitted with the whisk, beat cream on medium high until stiff peaks form. This takes about 4 minutes.
2. Add the condensed milk, vanilla, and if using, the vodka. Mix until just combined.
3. Using a rubber spatula, gently fold in the crumb mixture. Then fold in about 1/3 cup of the sauce. Don’t over-mix or the whole thing turns purple.
4. Scoop ice cream into Pullman loaf pan and freeze for 5-6 hours.

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Note: I love my Pullman loaf pan and use it for more than just making perfect sandwich bread. This is a great container for frozen treats because it comes with this cool lid. Plus, it looks so retro! Any freezer-safe container will work, but this pan is so multi-purpose.

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