Blackberry Crumble Ice Cream
Prep time: 25 minutes
Cook time: N/A
Yields: 1 pint, around 20oz
Author: Ireland Lindsay
Ingredients:
For the oat crumble:
3/4 cup (100g) all-purpose flour
1/4 cup (55g) granulated sugar
3 tablespoons light brown sugar
1/4 teaspoon kosher salt
1/3 cup (30g) rolled oats
1 teaspoon vanilla extract
5 tablespoons (56g) unsalted butter, melted
For the no-churn ice cream base:
2 cups (480 mL) heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup high-quality blackberry preserves, more for finishing
FOR THE OAT CRUMBLE:
START by preheating your oven to 350°F and line a standard baking sheet with parchment paper.
INTO a large bowl combine the flour, granulated & brown sugars, salt, rolled oats, and whisk to combine. Once fully combined, while whisking slowly stream in the melted butter and vanilla extract. Using your fingers break the crumble into small portions variating in size, the mixture should resemble wet sand.
BAKE for 10 minutes or until golden in color, tossing every 2 minutes to ensure an even bake. Let cool & set aside.
FOR THE NO-CHURN ICE CREAM BASE:
INTO the bowl of a stand mixer, fitted with the whisk attachment whip the heavy whipping cream on medium speed for 3 minutes or until you reach soft peaks. Add in the sweetened condensed milk, and vanilla extract, and whip for 30 seconds to 1 minute or until the mixture fully combines and reaches medium-stiff peaks*.
*Avoid over-mixing as this will cause chalking ice cream :(
ONCE you have your ice cream base, separate about half the mixture into a separate bowl. To one of the two mixtures, add in the blackberry preserves and mix till light blue in color, try not to over mix, feel free to add back on to stand mixer if your intuition is saying the mixture is too loose.
TO ASSEMBLE:
TRANSFER into a standard loaf pan marbling the 2 colors alongside the oat crumble, and more blackberry preserves. Run a butter knife through the mixture for further marbling.
NOW, for the hard part, cover and let freeze completely. Starting at 8 hours, but overnight for best results.
ONCE your ice cream is completely set, scoop and serve alongside your choice of cup or cone! Store in the freezer, covered, for up to 1 month!
Recipe by @IreBakes
