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Leigh Anne Wilkes

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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: 7/22/16Updated: 9/25/21

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

A berry crisp with ice cream is one of my favorite summer desserts.  Berry Crisp Ice Cream is the perfect way to get it all in one.

Berry Crisp Ice Cream

Fresh berries are one of my favorite things about summer, especially here in Oregon where we have so many to choose from.  They are my favorite summer dessert. I love having my own little berry patch in my backyard – we’ve got strawberries, marionberries and blueberries.  Those berries hardly ever make it into the house though as we seem to consume them all right in the garden.  Lucky for me I have plenty of farmer’s markets close by with an ample supply of Oregon berries.

Berry Crisp Ice Cream

I love making berry cobblers, fruit pizzas, and topping pavlovas with them. Not to be forgotten is the berry crisp, yummy berries topped with a crunchy crisp topping.  No berry crisp is complete though without ice cream.

Berry Crisp 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!!!

Berry Crisp Ice Cream

I started with my basic vanilla ice cream base that I use for most of my ice creams.  It’s great because there are no eggs in it and there is no need to cook it first.  Having to cook it and let it cool just takes too much time when that ice cream craving hits!  While the ice cream was churning I used a combination of blackberries and raspberries to create a berry syrup.  After boiling the berries with some sugar I put it through a strainer to get rid of the seeds.  I like a little seed and texture though, so after straining, I added half the seeds back in.

Berry Crisp Ice Cream

Then the streusel part.  This is a combination of butter, flour, brown sugar and old fashioned oats (don’t use the quick oats)  Mix it all together so it resembles small pebbles and spread on a baking sheet.

Berry Crisp Ice Cream

Bake at 305 degrees F for about 30 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!

Berry Crisp Ice Cream

Then you are going to layer the ice cream and the cooled syrup and the streusel topping into a container.  Put it in the freezer and allow it to harden up.

Berry Crisp 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.

Berry Crisp Ice Cream

It’s the perfect combination of ice cream, berry and crunchy streusel topping.

Berry Crisp Ice Cream
5 from 1 vote
Berry Crisp Ice Cream

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
Cook:0 minutes
0 minutes
Total:40 minutes
Rate Recipe

Ingredients

  • 1½ C whole milk
  • 1½ C sugar
  • ¼ tsp salt
  • 1½ C half & half
  • 1½ Tbsp pure vanilla use the good stuff
  • 2 C 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 30 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.

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
Berry Crisp Ice Cream
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  1. 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
  2. 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
  3. 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
  4. 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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