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.
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.
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.
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!!!
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.
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.
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!
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.
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.
It’s the perfect combination of ice cream, berry and crunchy streusel topping.
Berry Crisp Ice Cream
- 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
- 2 cups berries I used half blackberry and half raspberry
- 1 cup granulated sugar
- 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
- Mix together all ingredients and pour into 2 qt. ice cream maker.
- Follow manufacturer’s directions.
- 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
- 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.
- 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.