Easiest Ice Cream Recipe Ever!

You don't even need an ice cream machine!

This blueberry crumble ice cream recipe is made without an ice cream maker. You can make it anywhere that you have freezer access. This is my first time making ice cream without an ice cream maker and I am very surprised how creamy this is. The magic ingredient is the sweetened condensed milk.

Here is the recipe:

Ingredients

Blueberry Sauce

• 1/2 teaspoon cornstarch

• 2 teaspoons cold water. Make sure it is cold, as it thickens when it is heated

• 1 cup (140g) fresh or frozen blueberries (do not thaw), or any fruit of your choice

• 1 Tablespoon granulated sugar

Crumble

• 1/4 cup (31g) all-purpose flour*

• 2 Tablespoons (25g) packed light or dark brown sugar

• 1/4 teaspoon ground cinnamon

• 2 Tablespoons (28g) unsalted butter, melted

Ice Cream

• 2 cups (480ml) heavy cream

• 14-ounce (396g) can full-fat sweetened condensed milk

• 1 teaspoon pure vanilla extract

Instructions

1. Make the blueberry sauce: Mix the cornstarch and water together in a very small bowl. Set aside. Combine blueberries and granulated sugar together in a small saucepan over medium heat. Stir while cooking to avoid burning. After a few minutes, once the blueberries have released some liquid, add the cornstarch/water. Continue to stir and cook for an additional 2 minutes, or until thickened. Remove from heat and allow to cool completely in the fridge. Mixture will thicken as it cools.

2. Make the crumble: I typically use a fork to mix. Mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Refrigerate until needed.

3. Make the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk and vanilla extract, then beat on low speed until just combined. Take the crumbles out of the fridge and break up into bite sized pieces. Using a large spoon or rubber spatula, fold in the crumbles. Lastly, gently fold in 1/4 cup – 1/3 cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top!)

4. Spoon/pour the ice cream mixture into a deep freezer-safe container or bowl. I use a 9x5 loaf pan. Cover tightly and freeze for at least 8 hours, or overnight.

5. Scoop, serve, and enjoy!