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Berry Crisp Ice Cream is the perfect way to get the yummy flavor of a berry crisp and vanilla ice cream all in one.
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!
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
How to Make Berry Crisp Ice Cream
- Mix together milks, sugar, salt and vanilla.
- Pour all ingredients into a 2 qt. ice cream maker following manufacturer’s directions.
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.
- 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 streusel 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.
- Bake 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!
- 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.
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:
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Berry Crisp Ice Cream
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 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:
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Nutrition Facts:
Donna says
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.
Kat says
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.
Leigh Anne says
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!
Jennifer says
The recipe is missing! This is one of my FAVORITE recipes. Can you fix this so I can access it again??! Thanks!!
Leigh Anne says
Jennifer, It’s fixed. Thanks for the heads up. I love this one too!!
Marm says
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.
Leigh Anne says
Marm, Have you tried some ice cream and didn’t like the texture? The recipe you are using will effect the texture a lot.
Glenda Pryor says
Oh my gosh, that looks amazing! I can’t wait until my next family get together to make this! Thanks for sharing!