Berry Crisp Ice Cream
Berry Crisp and ice cream combined in one scoop.
Servings 12 (1/2 cup) servings
Calories 524kcal
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.
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: 524kcal | Carbohydrates: 67g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 209mg | Potassium: 168mg | Fiber: 1g | Sugar: 55g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg