This Very Berry Crumble Ice Cream is a NO CHURN recipe! It has swirls of roasted strawberries, raspberries and blueberries. There are chunks of pound cake and crushed graham crackers for an added texture! If you are a berry lover, this ice cream is going to be a winner!
Yields 6-8 servings
For the ice cream mixture:
2 cups of heavy cream
1-14 oz. can of sweetened condensed milk
1 tsp of vanilla extract
1 cup of chopped pound cake (frozen or fresh)
2 graham crackers, crushed
For the roasted Strawberry/Raspberry jam:
6 medium strawberries, sliced or quartered
1 cup of raspberries
1/2 cup of granulated sugar (add an additional 1/2 cup if your fruit is more tart)
1/2 of a lemon juiced
For the blueberry jam:
1 cup of blueberries
1/2 cup of granulated sugar
1/2 of a lemon, juiced
1. In a mixing bowl, combine the ingredients for the roasted strawberry/raspberry jam. Place the mixture evenly on a baking sheet and bake for 20-25 minutes at 375F on the middle rack. (You can also do this in a saucepan on the stove or use store bought jam). Let the mixture cool for 20-30 minutes prior to putting into ice cream mixture.
2. On medium-high heat, combine all the blueberry compote ingredients into a saucepan. Let the blueberry mixture cook for about 15 minutes or until all the blueberries have burst. Stir occasionally. Set aside and let the mixture cool for 20-30 minutes prior to putting into the ice cream mixture.
3. To make the ice cream, whisk the heavy cream and vanilla extract in the stand mixer on medium-high speed. Whisk until you get stiff peaks (about 5-7 minutes). Fold in the sweetened condensed milk with a rubber spatula until mixture is combined.
4. Pour half the batter into a metal 8 by 8 baking pan (or your choice to pan). Swirl in the jams and top with pound cake and graham cracker crumbles. Repeat with remainder of the batter. Freeze for 6 hours or overnight and serve immediately!