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berry streusel ice cream with a cone in the pan
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Berry Streusel Ice Cream

5 from 6 votes
prep 30 minutes
8 hours
total 8 hours 30 minutes
Serves 10 servings
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.
Servings 10 servings

Equipment

Ingredients

Berry Sauce

  • 255 grams mixed berries, fresh or frozen
  • 30 mL lemon juice , (1/2 large lemon)
  • 10 grams cornstarch
  • 25 grams granulated sugar
  • tiny pinch fine sea salt

Streusel

  • 56 grams salted butter, melted
  • 80 grams all-purpose flour *see notes, spooned and leveled
  • 50 grams light or dark brown sugar, lightly packed
  • 1 tsp ground cinnamon

Ice Cream

  • 480 mL heavy whipping cream, cold
  • 396 grams sweetened condensed milk
  • tiny pinch fine sea salt

Method

Berry Sauce

  1. 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. 
    255 grams mixed berries fresh or frozen, 30 mL lemon juice (1/2 large lemon), 10 grams cornstarch, 25 grams granulated sugar, tiny pinch fine sea salt
  2. 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). 
  3. Press the berry filling through a sieve if you want it seedless and cool completely and refrigerate before assembling the ice cream.

Streusel

  1. In a medium bowl, heat the butter in the microwave just until it's melted.
    56 grams salted butter melted
  2. 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).
    80 grams all-purpose flour *see notes spooned and leveled, 50 grams light or dark brown sugar lightly packed, 1 tsp ground cinnamon

Ice Cream

  1. 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.
    480 mL heavy whipping cream cold
  2. Add the sweetened condensed milk and salt and beat again just until it's fully combined.
    396 grams sweetened condensed milk, tiny pinch fine sea salt
  3. 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.
  4. 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.
  5. Repeat with two more layers of ice cream, berry sauce and streusel.
  6. Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.

Notes

*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 1-2 minutes, until it reaches 160F+. 

Nutrition

Calories: 407kcalCarbohydrates: 41gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 79mgSodium: 102mgPotassium: 228mgFiber: 1gSugar: 33gVitamin A: 960IUVitamin C: 3mgCalcium: 155mgIron: 1mg
Course: Dessert
Cuisine: American
Keyword: berry crumble ice cream, berry streusel ice cream, blackberry cobbler ice cream