This Blueberry Crumble Ice Cream is absolutely crazy good! It’s has a super creamy taste plus a nice bits and pieces of graham biscuit crumble and a real fresh fruity blueberry swirl.

I’ve always been crazy with homemade ice cream and homemade frozen yogurt. I’ve got quite a lot of post in my website and this is blueberry variation is one of my favorite flavor. Not only that it looks adorable and inviting, it taste really good! I don’t think adding a lot of exclamation point here would even do the job of stressing how good it is. So I guess you have to give it a try to actually taste it. Don’t worry, it’s VERY easy to make this just like all the other homemade ice cream in my website. The only thing extra here is making the blueberry sauce and the crumble, but those 2 won’t even take 15 minutes to make.

What makes this flavor stands out for me is the actual blueberry sauce swirled into the base mixture plus the bits and pieces of crumble. I like the combination of the creamy and tart fruity taste. It somehow balances the creaminess and sweetness and it gave a really nice flavor and texture. Some people doesn’t like bits and pieces in their ice cream (like my mom), if that is the same for you, you can simply remove the crumble and use the sauce only. So, let’s go over the 3 main parts in making this homemade ice cream. Let’s get started!

Ingredients:

Blueberry Sauce

• 1/2 tsp cornstarch
• 2 tsp water
• 1 cup (190g) fresh or frozen blueberries (do not thaw)
• 2 tbsp granulated sugar

Crumble

• 1/4 cup crashed graham cracker biscuit (Do not used the crushed graham cracker for cheesecake, that is too fine)
• 2 tbsp packed light or dark brown sugar
• 2 tbsp unsalted butter, melted and cooled

Ice Cream

• 2 cups heavy cream
• 1 cup condensed milk

Part 1: Make the Blueberry Sauce

1. Wash and clean the blueberries, remove the stems (if any) the transfer into a pan. Add the sugar and cook over medium heat, stirring occasionally. When the blueberries turned dark, you can start mashing it up with a spoon or a fork. Make sure to burst all the blueberries to extract the juice. Once all the blueberries are smashed and the juices are out, turn of the heat.
2. Remove the blueberry skin by pouring the mixture into the strainer. Use back of the spoon to press down and scrap the juices out. You would get about 1/4 cup of blueberry sauce. Return the sauce in the pan.
3. Meanwhile, mix the cornstarch and water until combined, then pour into the sauce. Cook for another 2-3 minutes until the sauce thickens. Stir continuously to avoid sticking. Remove from heat and let cool completely, transfer in the refrigerator. The sauce will thicken even more as it cools. This can be made ahead of time and keep refrigerated.

Part 2: Make the Graham Crumble

1. Chop Graham Biscuit: I used my Homemade Graham Cracker biscuit to make this. You can use store bought graham biscuits (whole) NOTt the Graham crust that’s already been powdered and used mostly for making cheesecake crust Using a whole biscuit and breaking it yourself will give you larger chunks of crumble. I used my food chopper to break it apart, you can do it manually by putting the biscuits in a ziplock bag then pound it with a rolling pin or back of a bottle. Do it until the biscuits are in small pieces but not too fine and powdered.
2. Add brown sugar and melted butter and mix until combined. You should have a crumble like in the photo, not too fine and not too chunky. Just about right.

Part 3: Make the Ice Cream Base

1. Using a stand mixer or hand mixer, whip the cold cream, about 4-5 minutes or until silky smooth and soft peaks. Pour the condense milk and mix another 1 minute or until combined. Scrape the sides of the bowl as needed.
2. Sprinkle the crumble and manually and carefully fold into the base mixture.
   

   
3. Drizzle 2-3 tbsp blueberry sauce (or more) and swirl the sauce into the base mixture. Do not over stir as you will loose the swirl effect. You want a nice white and purple color not all purple.
4. Transfer into a container and flatten the top using a spatula or back of the spoon. Drizzle top with 1 tbsp of sauce and 1 tbsp crumble. Freeze overnight.

Scoop and Enjoy ♥

Good To Know: Homemade ice cream are softer than store-bought ice cream and it melts quickly too. have this in mind when serving it, take it out only when ready to serve and do not leave in the counter. return to the freeze and take it out only as needed.

Related Posts:

• 6 Easy Homemade Ice Cream
• Mango Coconut Frozen Yogurt
• Strawberry Banana Frozen Yogurt

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