30 Minute Ice Cream- Blueberry crumble

This recipe has such an easy ice cream base that you can add any flavoring you would like to! I chose to split the recipe and make a blueberry crumble and mint chocolate chip ice cream.

Blueberry Sauce:

1/2 teaspoon cornstarch

2 teaspoons water

1 cup (190g) fresh or frozen blueberries (do not thaw)

1 Tablespoon granulated sugar

Crumble:

1/4 cup (31g) all-purpose flour*

2 Tablespoons (25g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

2 Tablespoons (30g) unsalted butter, melted

Ice Cream:

2 cups (480ml) heavy cream

14 ounce (396g) can full-fat sweetened condensed milk

1 teaspoon pure vanilla extract

** this is such an easy base! You can add in mint extract and chocolate chips for mint chocolate chip ice cream… etc.

1. Make the blueberry sauce: Mix the cornstarch and water together in a very small bowl. Set aside. Combine blueberries and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools. (place it in the refrigerator to cool down quicker.)

2. Make the crumble: With a fork, Mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.

3. Make the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk and vanilla extract, then beat on low speed until just combined. Using a large spoon or rubber spatula, fold in the crumbles. Lastly, gently fold in 1/4 cup – 1/3 cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top!)

4. Spoon/pour the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.

5. Scoop, serve, and enjoy!

6. Make ahead tip: Prepare and freeze the ice cream for up to 2 weeks. The blueberry sauce and crumble can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 3.

** recipe from Sallys baking addiction