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Berry Crisp Ice Cream
Berry Crisp and ice cream combined in one scoop.
Course
Dessert
Cuisine
American
Prep Time
40
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
(1/2 cup) servings
Calories
524
kcal
Author
Leigh Anne Wilkes
Equipment
Ice Cream Maker
Ice Cream Container
Measuring Cups
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.
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.
Nutrition
Calories:
524
kcal
|
Carbohydrates:
67
g
|
Protein:
4
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
89
mg
|
Sodium:
209
mg
|
Potassium:
168
mg
|
Fiber:
1
g
|
Sugar:
55
g
|
Vitamin A:
988
IU
|
Vitamin C:
1
mg
|
Calcium:
108
mg
|
Iron:
1
mg