This berry streusel ice cream is a creamy vanilla base loaded with swirls of homemade berry sauce and chunks of brown sugar cinnamon streusel. Think mixed berry crumble packed into an ice cream.
Why You’ll Love This Ice Cream
- This no-churn homemade ice cream recipe is SO QUICK & EASY to make! It also only uses a few ingredients for the ice cream base!!
- As a no-churn base, this ice cream recipe requires fewer steps and no ice cream machine making it a perfect dessert to make at home.
- The tart berry sauce with the sweet creamy ice cream and chunky texture of streusel is my perfect ice cream. I want to make this in every flavor possible now!
Love mixing fruit into your dessert? I’ve got a White Chocolate Raspberry Cake which uses my fan favorite 6 in Vanilla Cake base recipe or try my Fresh Fruit Trifle for something a little more light, fluffy, and fun!
What is the Difference Between Churn and No-churn Ice Cream?
Churned ice cream, made traditionally, involves an ice cream maker that simultaneously freezes and churns the mixture, incorporating air and preventing large ice crystal formation, resulting in a smooth texture.
While no-churn ice cream, eliminates the need for an ice cream maker by incorporating air with whipped cream and an extra creamy consistency from the condensed milk. The result is usually a denser, creamier ice cream with a smooth texture.
- Sweetened Condensed Milk: this is what sweetens the ice cream and makes it super creamy.
- This cannot be replaced for something like sugar, as it’s what makes this ice cream possible as a no-churn. I found that using other sweeteners made the ice cream crystallize.
- There is a vegan version made from oat milk that may work but I have not tested it.
- Heavy Whipping Cream: this gets whipped into fresh whipped cream and makes the ice cream super light and fluffy
- To make this dairy free, use coconut cream, it may alter the flavor a little though.
- Sugar: I used granulated sugar for the mixed berry sauce and light or dark brown sugar for the streusel.
- Butter: I like salted butter but unsalted works too, just add an extra pinch of salt to the streusel.
- Flour: I use all-purpose flour for the streusel. I don’t recommend changing it unless you’re using a 1:1 gluten-free flour blend.
- I also highly recommend a digital scale because flour is so often over-measured.
- I left the streusel un-baked, it gives it a great texture. If you’re worried about consuming raw flour, see FAQs on how to heat treat it.
- Cinnamon: I use ground cinnamon in the streusel
- Corn Starch : cornstarch will help thicken the berry sauce so it creates a nice swirl.
- Lemon Juice: ½ large lemon to get 2 Tbsp.
- Mixed Berries: You can use fresh or frozen – no need to thaw them before using.
Step 1: Combine the berries with the sugar, salt, cornstarch and lemon juice in a small pot and heat on medium.
Step 2: Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes.
Step 3: Press the berry filling through a sieve if you want it seedless and cool completely then refrigerate.
Step 4: Make streusel by melting your butter in the microwave.
Step 5: Mix in the brown sugar, flour and cinnamon to the melted butter with a fork or spoon until it forms pea-sized chunks. Set aside.
Step 6: Mix heavy whipping cream in a stand mixer until it thickens and then forms stiff peaks.
Step 7: Add sweetened condensed milk and salt and beat until fully combined.
Step 8: Add half of the chilled berry sauce and half of the streusel. Fold 4-5 times until it is swirled in, but not fully combined.
Step 9: Layer the ice cream: Spread one third of the ice cream into a deep pan.
Step 10: Drop globs of chilled berry sauce in and use a knife to swirl back and forth. Top with a generous amount of streusel.
Step 11: Repeat with two more layers of ice cream, berries, and streusel.
Step 12: Freeze – cover with a lid, foil or plastic wrap and freeze for at least 8 hours or overnight.
Frequently Asked Questions
Yup, just use coconut cream and dairy free sweetened condensed milk (like oatmilk).
This no-churn ice cream does not require an ice cream machine.
Yesss, use whatever base you like, churn or no-churn and just follow the instructions with the berry sauce and streusel.
Yesss, use whatever fruits you like. I recommend sticking to a type of berry, cherry or juicy stone fruit to keep the ratio of ingredients right for the sauce.
If you’re worried about consuming raw flour, you can place it on a baking sheet and bake at 350F for 5 minutes, or until the flour is 160F+, to kill any bacteria.
You can also place it in a bowl and microwave it for for 1-2 minutes, until it reaches 160F+.
How to Store Berry Streusel Ice Cream
Make sure the ice cream is fully covered with plastic wrap or a container with a lid and freeze for at least 8 hours. Ice cream keeps well in the freezer for a few weeks.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this berry streusel ice cream, I would love it if you left a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Berry Streusel Ice Cream
- 1 stand mixer or hand mixer
- 1 large bowl
- 1 small saucepan
- 2 medium bowls
- 1 sieve
- 9 oz mixed berries fresh or frozen
- 2 Tbsp lemon juice (1/2 large lemon)
- 1 Tbsp (10g) cornstarch
- 2 Tbsp (25g) granulated sugar
- tiny pinch fine sea salt
- 1/4 cup salted butter melted
- 2/3 cup (80g) all-purpose flour *see notes spooned and leveled
- 1/4 cup (50g) light or dark brown sugar lightly packed
- 1 tsp ground cinnamon
- 2 cups (18oz) heavy whipping cream cold, (18 ounces in weight not fluid ounces)
- 1 can (14oz) sweetened condensed milk
- tiny pinch fine sea salt
- In a small pot, over medium heat, combine the mixed berries (no need to thaw if they’re frozen) with the sugar, salt, cornstarch and lemon juice.9 oz mixed berries, 2 Tbsp lemon juice, 1 Tbsp (10g) cornstarch, 2 Tbsp (25g) granulated sugar, tiny pinch fine sea salt
- Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes, until it’s thickened and goes from looking cloudy to more transparent (temp was 210F/99C if you measure).
- Press the berry filling through a sieve if you want it seedless and cool completely and refrigerate before assembling the ice cream.
- In a medium bowl, heat the butter in the microwave just until it's melted.1/4 cup salted butter
- Add the brown sugar, flour and cinnamon to the melted butter and use a spoon or a fork to mix it together, until it forms pea-sized chunks. (if the chunks aren't separating, add 1-2 more teaspoons of flour, until they're pea-sized chunks).2/3 cup (80g) all-purpose flour *see notes, 1/4 cup (50g) light or dark brown sugar, 1 tsp ground cinnamon
- Place the heavy whipping cream in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat it at medium speed until it starts to thicken (so it doesn't splash). Increase the speed to high and beat just until it forms stiff peaks.2 cups (18oz) heavy whipping cream
- Add the sweetened condensed milk and salt and beat again just until it's fully combined.1 can (14oz) sweetened condensed milk, tiny pinch fine sea salt
- Add half of the chilled berry sauce to the ice cream and half of the streusel. Fold 4-5 times, just until they're swirled into the ice cream and NOT completely combined.
- Spread 1/3 of the ice cream into a deep pan and drop globs of the chilled berry sauce on top of the ice cream and use a knife to swirl it back and forth. Then top with a generous amount of streusel.
- Repeat with two more layers of ice cream, berry sauce and streusel.
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.