This ice cream is rich, creamy and bursting with fresh blueberry flavor — but you don’t need an ice cream machine. The no-churn base is simple: heavy cream + sweetened condensed milk + vanilla. You add a buttery brown-sugar crumble and a swirl of blueberry sauce for incredible texture and flavor. Ready in under 10 minutes prep, then a few hours in the freezer.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Blueberry Sauce
½ teaspoon cornstarch
2 teaspoons water
1 cup (about 140 g) fresh or frozen blueberries (do not thaw)
1 Tablespoon granulated sugar
Crumble
¼ cup (31 g) all-purpose flour
2 Tablespoons (25 g) packed light or dark brown sugar
¼ teaspoon ground cinnamon
2 Tablespoons (28 g) unsalted butter, melted
Ice Cream Base
2 cups (480 ml) heavy cream
14-ounce (396 g) can full-fat sweetened condensed milk
1 teaspoon pure vanilla extract
Directions
Make the blueberry sauce: in a small bowl, mix the cornstarch and water. In a small saucepan over medium-low heat, combine blueberries and granulated sugar. Stir constantly, gently pressing the berries against the pan to release juice. Once they begin releasing liquid, add the cornstarch mixture and increase heat to medium. Stir and cook for about 3 minutes until thickened. Remove from heat and allow to cool completely (you can chill in the refrigerator). If you prefer smooth sauce, strain it through a fine-mesh strainer; otherwise leave the blueberry pieces.
Make the crumble: in a small bowl, combine flour, brown sugar, and cinnamon. Stir in melted butter until the mixture forms crumbly clumps. (If you’re concerned about raw flour, spread the crumble mixture on a baking sheet and heat-treat it 3–5 minutes at 350 °F / 177 °C.) Set aside.
Make the ice cream base: in a large bowl, whisk the heavy cream on medium-high speed until stiff peaks form (about 4 minutes). Gently fold in the sweetened condensed milk and vanilla until just combined.
Fold in the crumble mixture, then gently swirl in about ¼ to ⅓ cup of the cooled blueberry sauce (reserve extra for topping). Avoid over-mixing to keep the swirl distinct.
Transfer the mixture to a freezer-safe container or loaf pan (a 9×5-inch loaf pan works well). Cover tightly and freeze for at least 6 hours — ideally 8 hours or overnight for best texture.
Scoop and serve, adding additional blueberry sauce on top if desired.
Servings and timing
Yields about 1.5 quarts of ice cream (roughly enough for 6–8 servings, depending on scoop size).
Prep time: ~20 minutes
Cook time (sauce & crumble): ~5 minutes
Freezing time: at least 6 hours; ideally 8 hours or overnight
Storage/Reheating
Store the ice cream in a well-sealed, freezer-safe container. It keeps for up to about two weeks. There is no reheating needed — just let it sit a few minutes at room temperature if very firm before scooping.
FAQs
What if I don’t have fresh blueberries — can I use frozen?
Yes — using frozen blueberries is fine. Use them directly (do not thaw) when making the sauce. The cooking process will release their juices and create the sauce.
Can I skip the crumble and just make blueberry swirl ice cream?
Absolutely — the crumble adds texture, but you can omit it if you prefer a smooth ice cream with just blueberry flavor.
My ice cream is too soft after 6 hours — what should I do?
Freeze longer. The texture improves after 8 hours or overnight.
I don’t like large blueberry chunks — how can I avoid them?
After cooking the sauce, strain through a fine-mesh strainer to remove chunks; you’ll have a smooth swirl instead.
Can I use a different sugar for the crumble (e.g. coconut sugar)?
Yes — as long as it behaves similarly to brown sugar. This might slightly affect texture or flavor.
I don’t have heavy cream — can I substitute something else?
Heavy cream is important for richness and structure. Substituting with a lighter cream or milk may result in a less creamy texture.
Can I make the blueberry sauce in advance?
Yes. You can prepare and refrigerate the blueberry sauce up to a week ahead — just make sure to cool it completely before folding into the ice cream.
How do I prevent the crumble from tasting raw or floury?
If you’re concerned, heat-treat the crumble flour: spread the crumble mixture on a baking sheet and bake 3–5 minutes at 350 °F (177 °C) before mixing it into the ice cream.
Can I use a different fruit instead of blueberries?
Yes — you can experiment with strawberries, raspberries, cherries, or other berries. Just adjust sugar slightly depending on fruit sweetness.
What type of container is best for freezing the ice cream?
A 9×5-inch loaf pan works well. Use any freezer-safe container with a tight lid.
Conclusion
This no-churn blueberry crumble ice cream is deceptively simple yet luxurious — creamy, fruity, and with a wonderful crumbly texture that elevates it beyond ordinary ice cream. It’s perfect for summer (or anytime you crave fruit-forward dessert), and the make-ahead ease makes it a fantastic treat for lunch desserts, family dinners, or casual get-togethers.
A no-churn blueberry crumble ice cream made with whipped cream and sweetened condensed milk, swirled with a fresh blueberry sauce and buttery brown sugar crumble. Creamy, fruity, and perfect for summer.
Ingredients
Blueberry Sauce:
½ teaspoon cornstarch
2 teaspoons water
1 cup (140 g) fresh or frozen blueberries (do not thaw)
1 tablespoon granulated sugar
Crumble:
¼ cup (31 g) all-purpose flour
2 tablespoons (25 g) packed light or dark brown sugar
¼ teaspoon ground cinnamon
2 tablespoons (28 g) unsalted butter, melted
Ice Cream Base:
2 cups (480 ml) heavy cream
14-ounce (396 g) can full-fat sweetened condensed milk
1 teaspoon pure vanilla extract
Instructions
In a small bowl, stir together cornstarch and water. In a saucepan over medium-low heat, combine blueberries and sugar. Stir constantly, gently mashing berries to release juices.
Add cornstarch mixture to the pan. Increase heat to medium and cook for about 3 minutes until thickened. Remove from heat and cool completely. Strain if desired for a smoother sauce.
In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. (Optional: bake the crumble at 350°F for 3–5 minutes to heat-treat flour.) Set aside.
In a large bowl, beat heavy cream with a mixer until stiff peaks form (about 4 minutes).
Fold in sweetened condensed milk and vanilla until just combined.
Fold in the crumble, then gently swirl in ¼ to ⅓ cup of blueberry sauce, reserving extra for topping.
Transfer to a freezer-safe container or loaf pan. Cover tightly and freeze at least 6 hours or overnight for best results.
Scoop and serve, adding extra blueberry sauce on top if desired.
Notes
Use frozen blueberries directly from the freezer — no need to thaw.
For a smoother swirl, strain blueberry sauce after cooking.
Freeze for at least 8 hours for best scoopable consistency.
Omit crumble for a smoother ice cream.
Use a loaf pan or any airtight freezer-safe container for storage.
