Blueberry Crisp Ice Cream
Prep time
Cook time
Total time
This no-churn ice cream has all the flavors of blueberry crisp.
Serves: 10 servings
  • 2 cups blueberries
  • ΒΌ cup sugar
  • Juice from half of a lemon
  • 1 cup granola
  • 1 can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. 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.
Recipe by Today We Bake at