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If you love blackberries, you’ll adore this blackberry crumble ice cream made with streaks of blackberry jam and crunchy homemade cinnamon streusel.

My husband’s family lives where there’s wild blackberries. Though it’s a thorny business (wear long sleeves!) to pick the berries, blackberries have a special place in my family’s heart because of these big juicy berries.

I love this ice cream because it’s a good place to use up extra crumb topping. As a well-documented afficionado of streusel (seriously, just search for streusel on this site!), I always always have a bag in my freezer. After using it to top kolache, crumb cakes, or muffins, sometimes there’s some last little bits hanging out unused. This is the perfect recipe for the end of the streusel. If you’re not a streusel freak like me, rest assured, I wrote you out directions for making just the right amount for this ice cream.

And just like my other no-churn ice cream recipes, this is quick and easy to make. Chuck that old ice cream maker. It’s you, a spoon, and a loaf pan here, baby.

At any rate, find the juiciest blackberries you can get your hands on, and let’s whip up this blackberry ice cream.

Blackberry crumble ice cream

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smoothing top of blackberry crumble no churn ice cream

Why you’ll run to make blackberry crumble ice cream

Blackberries are beautiful: we’re using fresh blackberries AND blackberry jam for a double dose of in your face blackberry flavor. The streaks of blackberry jam in particular make such a gorgeous contrast of color in this ice cream.
Streusel!!!!: If you’re not a crumb topping addict like myself, maybe you’re the person who puts crushed up cookies in their ice cream. You’ll get a similar texture and taste doing that. My heritage biases me though: streusel is better as it lends just the right amount of sweetness.
No-churn: using the no-churn ice cream base of whipped cream and sweetened condensed milk, you’ll be able to make up this ice cream without any machines or time wasting steps.

Tips for making the best blackberry crumble ice cream

Make sure your bowl is cold: the cold bowl you whip your cream in will make sure that the cream whips up quickly. Cold cream = better texture.
Cool down the streusel: don’t melt the cream before you get there! Follow the order of operations in the recipe and make your streusel first. This way it has plenty of time to cool down before you mix it in.
Be super lazy: don’t mix in the jam and streusel too well. With a couple lazy folds you’ll get perfect ribbons of jam and streusel throughout the ice cream.
Add in the whole berries later: let the ice cream freeze for about 2 hours before adding in the whole berries. If you add them in at the beginning, they can sink down to the bottom of the pan.

Step by step process for making blackberry ice cream

Chill: the beaters and bowl you’ll whip your cream in. While you’re waiting for this, make the crumble.
Crumble: mix the flour, sugar, cinnamon and butter together to make loose crumbles. Chill the mixture until the butter firms up, then bake it until lightly brown.
Beat: the cream and vanilla until stiff peaks form on the beater.
Drizzle: in the sweetened condensed milk. Fold the cream and milk together into a smooth mixture.
Scoop: dollops of blackberry jam across the top of the cream. Pour the cooled streusel over the top.
Fold: Use a baking spatula to lazily cut through the jam and streusel in a few turns.
Smooth: scoop the jam into a loaf pan.
Swirl: add a few more dollops of blackberry jam across the top of the ice cream. Drag a knife in a lazy zigzag through the ice cream to add some more swirls of jam on top.
Freeze: cover the pan and freeze for 2 hours.
Add berries: push the whole blackberries into the partially frozen ice cream. Push some in far, and some in more shallowly to get berries in all of the ice cream.
Finish freezing: cover and finish freezing the ice cream overnight.
Store: after freezing, transfer the ice cream to a lidded freezer container like a Pyrex or a Tovolo tub. Ice cream is best up to 2 weeks.

Ingredients you’ll need for blackberry no-churn ice cream

Heavy whipping cream: for creamy goodness
Sweetened condensed milk: for sweetness
Blackberry jam (you can use the strawberry jam recipe with blackberries if you want homemade).: for those gorgeous streaks
Vanilla extract: for flavor
Fresh or frozen blackberries: as a mix-in

Cinnamon Streusel: for texture and flavor
- Flour, brown sugar, cinnamon, butter

Blackberry Crumble No-Churn Ice Cream

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Author: Elizabeth Farr
Total Time: 8 hours 45 minutes
Yield: 6 cups

Print Recipe

Description

With chunks of crunchy streusel and swirls of blackberry jam and whole blackberries, this is the perfect ice cream to use up the best of summer.

Ingredients

Scale

2 cups heavy cream (473 mL)
2 tsp vanilla extract
14 oz can sweetened condensed milk (414 mL)
1/2 cup blackberry jam (144 g)

Cinnamon streusel topping

2/3 cup all-purpose flour (85 g)
1/3 cup light brown sugar (50 g)
3 tablespoons melted butter (36 g)
1/4 tsp ground cinnamon

1 cup fresh or frozen blackberries

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Instructions

Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
Line the bottom of a 9″x5″ loaf pan with parchment.
While the bowl is freezing, make the streusel.

Make the streusel:

Preheat the oven to 350 F (180 C).
In a small bowl, mix the flour, brown sugar and cinnamon together until the sugar is evenly distributed in the flour.
Pour in the melted butter, then use a fork to toss the ingredients together. Stir everything together until the crumbs start to form.
Cover the bowl, and freeze for 10 minutes. Use a fork to scrape the bowl and break up the streusel into pea sized chunks.
Scatter the cold streusel on a sheet tray and bake until the streusel is lightly brown and crunchy, about 8-10 minutes.
Set it aside to cool while you beat the cream.

Finish the ice cream:

Beat the cream and vanilla in the chilled bowl until you get stiff peaks.
Open up the can of sweetened condensed milk, then drizzle it down the side of the bowl.
Use a baking spatula to scrape out all the sweetened condensed milk, then fold the cream and milk together into a smooth, consistent mixture.
Stir the jam in a small bowl to loosen up the texture.
Sprinkle the streusel over the top of the cream.
Scoop out dollops of jam all over the top of the cream, leaving a little jam left in your bowl for later.
Fold the jam, streusel and cream together with about 6-8 lazy strokes of a baking spatula. The goal is to mix the jam in roughly so that you still can find streaks of jam.
Smooth the ice cream into the pan, then spoon dollops of the rest of the jam over the top.
Use a butter knife to make curvy zigzags as you drag it through the jam dollops. This will swirl the jam in and make the top look a little nicer.
Cover the ice cream with plastic wrap.

Freeze:

Freeze for 2 hours. After 2 hours, the ice cream will be partially frozen, but definitely not solid.
Uncover the ice cream, then scatter the fresh blackberries over the top of the pan. Press the berries into the ice cream, pressing some of them down deeply, and others less so. When you’re done, the berries should be distributed throughout the ice cream.
Cover the ice cream again and freeze overnight, or for at least another 6 hours.
After freezing, if you like, you can transfer the ice cream to a lidded freezer container like a Pyrex of a Tovolo tub.

Notes

Streusel from the freezer: I always have a bag of streusel in the freezer, and this recipe is a great place to use up any leftovers you may have from muffins, German crumb cake, raspberry sour cream coffee cake or any of the million things you can use streusel for! If you have leftover streusel, bake it up and skip the streusel ingredients in the recipe.

Don’t let it burn!: the streusel can burn quickly if you’re not paying attention, so check it a few times close to the end of baking time. Crunch is good, burnt is not.

Why wait to add the berries?: Freezing the ice cream for a little while will firm up the cream enough for it to support the weight of the blackberries. If you add them too soon, they can all sink to the bottom. While this still looks pretty, it’s nice to have a bite of blackberry in every bite!

Prep Time: 15 minutes
Additional Time: 8 hours 20 minutes
Cook Time: 10 minutes
Category: Ice Cream
Cuisine: American