No Churn Blueberry Muffin Ice Cream
A quick, easy, no-churn ice cream- this decadent version features a fresh blueberry syrup and easy streusel bits.
Prep Time1 hour hr
Cook Time2 hours hrs
Total Time3 hours hrs
Servings: 8
For The Blueberry Compote
- 2 pints fresh blueberries, washed & dried
- 4 tbsp lemon juice
- 2 cups Dixie Crystals granulated sugar
For The Streusel
- 1/2 cup flour
- 1/4 cup Dixie Crystals granulated sugar
- pinch of salt
- 4 tbsp butter, cold & cubed
To Make The Compote
Add the blueberries, lemon juice, and sugar to a large skillet over medium heat. Stir together until evenly combined. Continue cooking, stirring occasionally, until the berries have burst and the liquid thickens into syrup.
Transfer the compote to a mason jar and let cool completely before using.
To Make The Streusel
To the bowl of a food processor, add the flour, sugar, cinnamon, and pinch of salt. Whip together to combine. Add the cubed butter and mix again until the dough is crumbly.
Line a baking sheet with parchment paper and spread the streusel dough out onto it in an even layer.
Bake at 350 degrees for 10 minutes. Stir the streusel up, spread it back out into an even layer, and then bake it an additional 10 minutes. Break it up again, and let it cool completely.
To Make The Ice Cream
In the bowl of a stand mixer, whip the cream until it's light, fluffy, and stiff peaks have formed. Don't over mix-- or you'll end up with butter.
Stir in the sweetened condensed milk until evenly combined. Chill the mixture for 30 minutes. Transfer the mixture to a metal loaf pan.
Stir 1/2 cup of the compote and 5 tbsp of streusel into the ice cream, just until evenly combined. Use a spatula to smooth out the top. Cover and freeze, for 2 hours or until firm.