This no-churn ice cream, filled with swirls of homemade blueberry compote and crunchy bits of granola, has all of the richness of ice cream and flavors of blueberry crisp, without all of the work. I don’t know about you, but making a custard base, chilling and churning it , and above all finding a place to store an ice cream maker that won’t clutter up my countertops has made me hesitant to really dive into making ice cream at home. But this incredibly easy no-churn ice cream base recipe gives you the rich creaminess of ice cream without all of the hassle. And you can customize your flavors and add-ins to exactly what you crave. In my case that was homemade blueberry crisp. So get your fresh blueberries and your favorite granola ready and let’s whip up some easy ice cream!
It’s been nearly a year since I started this little blog, and since one of my very first recipes was for a no-churn ice cream (this one – please don’t judge the photos too harshly), I thought it was fitting to share another delicious variation on that recipe now. I tend to go for ice cream flavors that aren’t chocolate (sorry, chocolate lovers) and that have a crunchy element to them. And since we just passed Fourth of July, with all the red-white-and-blue imagery that comes with it, I found myself craving blueberries. And this easy blueberry crisp ice cream was born.
Fresh blueberries get cooked with sugar and a little lemon juice until they become a compote. I kept some chunks of blueberry intact because I wanted the texture in the ice cream, but if you want a smoother blueberry ripple, make sure you mash all the blueberries with a potato masher once they’ve cooked. After this has cooled down, you add it to your ice cream base along with clusters of your favorite granola. The granola mimics the blueberry crisp topping without actually having to turn on the oven in a summer heat wave. Once everything is mixed together, it gets chilled for at least four hours in the freezer, and then you are ready to enjoy your own perfect scoop of homemade ice cream. And best of all, once you’ve got the base recipe down, you can start making the ice cream flavors that your heart desires most.
- 2 cups blueberries
- ¼ cup sugar
- Juice from half of a lemon
- 1 cup granola
- 1 can sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- To make the blueberry compote, combine the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the blueberries break down, about 10 minutes. Set aside and cool to room temperature.
- Combine sweetened condensed milk and matcha powder in the bowl of a stand mixer. With whisk attachment, stir to combine. Pour in heavy cream and vanilla and gradually increase mixer speed to medium-high. Whip mixture until stiff peaks form.
- Stir the granola into the ice cream base, then gently swirl in the blueberry compote. Pour into a freezer-safe container and freeze for at least 4 hours before serving.