Undoubtedly the official season for ice cream is summer, but we can make exceptions with this wonderful Blueberry and Crumble Ice Cream at any time of the year; truly a delight with an incredible flavor and a different texture. They are those recipes to show off with family or friends.
A great dessert alternative to end a special lunch or dinner, and if you keep it properly, a delicious option to treat yourself mid-week. The rich thing about this recipe is that it is made with easy-to-find ingredients; you don’t need the classic machine to make this ice cream. You can use fresh or frozen blueberries.
Although this ice cream can be served in a dessert cup, I promise you that it is even more incredible to serve it in these classic wafers that are sold in all supermarkets.
It is important to store the ice cream in an airtight pot for better conservation and thus avoid ice crystals.
Ingredients
For Crumble
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 3 teaspoons melted butter
For Blueberry Sauce
- 1 cup blueberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon of water
- 1/2 teaspoon cornstarch
For Ice Cream
- 2 cups of liquid whipping cream ( 400 ml)
- 1 jar of condensed milk ( 397 grams)
- 1 teaspoon of vanilla extract or essence
Way to Make Blueberry Crumble Ice Cream
- For the crumble, combine all the ingredients and form a mixture like a crumb. Reserve for later.
- For the cranberry sauce, mix the cranberries, sugar, lemon juice, and water in a saucepan.
- Cook until sugar dissolves, about 4 minutes.
- Then dissolve the cornstarch in a little water and add to the sauce.
- Cook for another minute and remove from heat.
- Let cool completely.
- For the ice cream, whip the cream, gradually add the condensed milk and add the vanilla.
- Then in an enveloping way add the cranberry sauce and the crumble.
- Place in an airtight well, that is, it is very tightly closed and put it in the freezer for at least 4 hours, or better yet, leave it overnight.
- They can serve it in wafers or whatever you like.
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Blueberry and Crumble Ice Cream
Ingredients
For Crumble
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 3 teaspoons melted butter
For Blueberry Sauce
- 1 cup blueberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon of water
- 1/2 teaspoon cornstarch
For Ice Cream
- 2 cups of liquid whipping cream 400 ml
- 1 jar of condensed milk 397 grams
- 1 teaspoon of vanilla extract or essence
Instructions
- For the crumble, combine all the ingredients and form a mixture like a crumb. Reserve for later.
- For the cranberry sauce, mix the cranberries, sugar, lemon juice, and water in a saucepan.
- Cook until sugar dissolves, about 4 minutes.
- Then dissolve the cornstarch in a little water and add to the sauce.
- Cook for another minute and remove from heat.
- Let cool completely.
- For the ice cream, whip the cream, gradually add the condensed milk and add the vanilla.
- Then in an enveloping way add the cranberry sauce and the crumble.
- Place in an airtight well, that is, it is very tightly closed and put it in the freezer for at least 4 hours, or better yet, leave it overnight.
- They can serve it in wafers or whatever you like.
