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Home / Latest Posts / Recipes / Course / Dessert / Ice Cream / Berry Crisp Ice Cream

Berry Crisp Ice Cream

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By: Leigh Anne WilkesPosted: 7/22/22Updated: 6/08/25

This post may contain affiliate links. Please see disclosure policy here.

cast iron skillet full of berry crisp ice cream

Berry Crisp Ice Cream is the perfect way to get the yummy flavor of a berry crisp and vanilla ice cream all in one.

cast iron skillet full of berry crisp ice cream

Why You’ll Love This Recipe!

This Berry crisp recipe is one of our favorite things to do with our summer berry harvest. Yummy berries topped with a crunchy crisp topping.  No berry crisp is complete though without ice cream.

Well, today’s recipe has taken those two things – berry crisp and ice cream and put it all into one dessert.  It is one stop shopping. Can I just tell you, this berry crisp ice cream is amazing!!!

My inspiration for this berry crisp ice cream was Jeni’s Brambleberry Crisp ice cream which is so good!

overhead shot of berry crisp ice cream

Ingredients

  • Whole milk
  • Half and Half
  • Heavy Cream
  • Sugar
  • Salt
  • Vanilla, use pure vanilla extract
  • Berries, I used half blackberries and half raspberries
  • Butter. I use salted butter
  • Flour
  • Brown sugar
  • Old fashioned oats, not quick oats
ingredients for berry crisp ice cream

How to Make Berry Crisp Ice Cream

  • Mix together milks, sugar, salt and vanilla.
MIXING TOGETHER ICE CREAM BASE
  • Pour all ingredients into a 2 qt. ice cream maker following manufacturer’s directions.
POURING ICE CREAM INTO ICE CREAM MAKER

While the ice cream was churning, make your berry syrup.

Berry Syrup

  • Add berries and sugar into a sauce pan and bring to a boil.
ADDING SUGAR TO BERRIES IN SAUCEPAN
  • Boil for about 8-10 minutes, smashing the berries to help break them down.
  • Cool slightly and then push through a fine mesh strainer.
PUSHING BERRIES THRU STRAINER
  • Add back in half the seeds if desired.
bowl of berry skillet

Streusel Topping

  • Preheat oven to 350 degrees F.
  • Mix all streusel ingredients except for oats together using a pastry blender or fingers to work in butter.
ADDING BROWN SUGAR TO STREUSEL TOPPING
  • Mixture will resemble small pebbles.
  • Add in oats and stir to combine
ADDING OATS TO STREUSEL TOPPING
  • Spread on baking sheet and bake for 30 minutes or until it begins to brown. Stir several times to prevent burning.
STREUSEL TOPPING ON BAKING SHEET
  • Bake for about 15 minutes or until toasted and browned.  Stir several times during baking so it doesn’t burn.  Allow it to cool. Try not to eat it all before you get it into the ice cream!
GOLDEN BROWN STREUSEL TOPPING
  • Layer the half ice cream, half the cooled syrup and half the crumble topping into an insulated freezer container, then repeat.  Put it in the freezer and allow it to harden up.

Tips

  • Feel free to try any combination of mixed berries. You could use blueberries, marionberries, tayberries or whatever your favorite berry is! Use at least two different kinds of berries.
SCOOPING BERRY ICE CREAM

Then all you have left to do is dish yourself up a big bowl full of this berry goodness. Grab a spoon and dig in.

Frequently Asked Questions

Can I use frozen berries for berry crisp ice cream?

Fresh berries or frozen berries will work. I recommend you thaw and drain the juices from frozen berries first.

What can I substitute for half and half?

Half and half is a combination of half milk and half whipping cream. If you can’t get half and half get it where you live you can replace the amount with half milk and half whipping cream.

How long will homemade ice cream last in the freezer?

Stored in an airtight, insulated ice cream container it will last for a couple of weeks.

Do I have to use an ice cream maker?

This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.

What kind of ice cream maker do you use?

I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.

Try these other delicious desserts:

  • Apple Crisp
  • Small Batch Apple Crisp for Two
  • Berry Crisp
  • Lemon Berry Cake
  • Raspberry Oatmeal Bars

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 2 votes

Berry Crisp Ice Cream

Recipe From: Leigh Anne Wilkes
Berry Crisp and ice cream combined in one scoop.
serves: 12 (1/2 cup) servings
Prep:40 minutes minutes
Cook:0 minutes minutes
0 minutes minutes
Total:40 minutes minutes
Rate Recipe

Ingredients

  • 1½ cups whole milk
  • 1½ cups sugar
  • ¼ tsp salt
  • 1½ cups half & half
  • 1½ Tbsp pure vanilla use the good stuff
  • 2 cups whipping cream

Berry Syrup

  • 2 cups berries I used half blackberry and half raspberry
  • 1 cup granulated sugar

Streusel Topping

  • 1/2 cup butter chilled
  • 3/4 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 tsp salt
  • 3/4 cup old fashioned oats not quick oats

Instructions

Ice Cream

  • Mix together all ingredients and pour into 2 qt. ice cream maker.
  • Follow manufacturer’s directions.

Berry Sauce

  • Add berries and sugar into a sauce pan and bring to a boil. Boil for about 8-10 minutes, smashing the berries to help break them down.
  • Cool slightly and then push through a fine mesh strainer.
  • Add back in half the seeds if desired

Streusel Topping

  • Preheat oven to 350 degrees F.
  • Mix all ingredients except for oats together using a pastry blender or fingers to work in butter.
  • Mixture will resemble small pebbles.
  • Add in oats and stir to combine
  • Spread on baking sheet and bake for 15 minutes or until it begins to brown. Stir several times to prevent burning.
  • Cool.
  • After ice cream is processed layer, put a layer of ice cream in a container, then a layer of berry and then streusel and repeat.
  • Place in freezer to harden up.

Tips & Notes:

This recipe makes 1.5 quarts of ice cream.
Fresh or frozen berries will work. I recommend you thaw and drain the frozen berries first.

Recommended Products

Ice Cream Maker
Ice Cream Container
Measuring Cups

Nutrition Facts:

Calories: 524kcal (26%) Carbohydrates: 67g (22%) Protein: 4g (8%) Fat: 27g (42%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 89mg (30%) Sodium: 209mg (9%) Potassium: 168mg (5%) Fiber: 1g (4%) Sugar: 55g (61%) Vitamin A: 988IU (20%) Vitamin C: 1mg (1%) Calcium: 108mg (11%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
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5 from 2 votes

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  1. Donna says

    Posted on 7/28 at 3:26 pm

    This was awesome. I also love the blueberry and strawberry ice cream. My husband kept eating the streusel topping and I had to hide it.

    Reply
  2. Kat says

    Posted on 10/7 at 8:56 am

    This ice cream is amazing! Your vanilla ice cream base has become my go to ice cream as well. I do make a couple changes though. I reduced the sugar to 1c., the vanilla to 2 tsp, and I add 1/2 c. powdered milk to add to the creaminess. Sheer perfection.

    Reply
    • Leigh Anne says

      Posted on 10/9 at 8:39 am

      Kat, I’m definitely going to try adding in some powdered milk next time – thanks for the suggestion and so glad you love the recipe too!

      Reply
  3. Jennifer says

    Posted on 4/11 at 2:48 pm

    The recipe is missing! This is one of my FAVORITE recipes. Can you fix this so I can access it again??! Thanks!!

    Reply
    • Leigh Anne says

      Posted on 4/11 at 2:57 pm

      Jennifer, It’s fixed. Thanks for the heads up. I love this one too!!

      Reply
  4. Marm says

    Posted on 7/24 at 3:42 pm

    Your post made me go buy some cream and try my new ice cream maker. i think it’s the same Cuisinart you use. I would love some tips on getting a nice consistency to the ice cream.

    Reply
    • Leigh Anne says

      Posted on 7/24 at 6:38 pm

      Marm, Have you tried some ice cream and didn’t like the texture? The recipe you are using will effect the texture a lot.

      Reply
  5. Glenda Pryor says

    Posted on 7/23 at 6:18 pm

    Oh my gosh, that looks amazing! I can’t wait until my next family get together to make this! Thanks for sharing!

    Reply

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