Let me take you on a journey through the creation of this heavenly dessert, where simplicity meets elegance, and where the flavors of summer are encapsulated in every spoonful. The genesis of this frozen delicacy lies in the desire to create something sublime without the fuss of traditional ice cream making methods. Enter the no-churn method – a genius innovation that eliminates the need for an ice cream maker, making dreamy homemade ice cream accessible to all.
The cornerstone of this delectable ice cream starts with only two ingredients: sweetened condensed milk and whipped cream. Whipped to perfection, they form the base of what is literally the creamiest ice cream ever. This base is a blank canvas awaiting the injection of flavors that will take it from merely excellent to utterly spectacular.
Ingredients
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract (optional)
- Pinch kosher salt
- 2 cups heavy cream
- Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving
A symphony of frozen blueberries gently cooked with just a touch of sugar until they release their rich, vibrant juices. The inclusion of cornstarch thickens the recipe into a jammy, delightful compote that, once swirled into the ice cream base, makes it a gorgeous purple tone.
This is when the brown sugar crumble comes in, creating a crunchy texture that dances delightfully with the smoothness of the ice cream. A simple blend of flour, brown sugar, cinnamon, and butter, baked till golden and toasted, makes a crumble so enticing you might find yourself sneaking nibbles directly from the tray.
The transformation is almost complete once the components are delicately folded into the whipped base. The final step is for the patient to wait as the mixture freezes to perfection. The result? A no-churn blueberry crumble ice cream that is a feast for the taste buds and a tribute to the delight of handcrafted delicacies. In addition, you can refer to the classic recipe as below, the recipe is from: https://www.foodnetwork.com/recipes/duff-goldman/no-churn-ice-cream-12402278
Cooking Steps:
- In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
- Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
- Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!
The anticipation increases with each passing minute as the ice cream sets in the freezer. The lovely perfume of blueberries and the flavor of cinnamon saturate the air, attracting everybody who walks by. Finally, after what feels like a lifetime, it’s time to scoop out a substantial portion and appreciate every spoonful of this magnificent delight.
Savor the creamy creaminess, taste the blueberry burst, and enjoy the crumble crunch, as the best things in life are often simple. This no-churn blueberry crumble ice cream is a summer delicacy that’s easy to make and lovely to eat. Embrace the season’s warmth and mix up a batch today—your taste buds will thank you.
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Blueberry Crumble Ice Cream (No-Churn)
Blueberry Crumble Ice Cream
