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No-churn blackberry crumble ice cream

I'm always a bit stand-offish investing in new kitchen equipment because more often than not, you use them for maybe a month and then they gather dust in the cupboard. I'm yet to ever own an ice-cream and now - I'm not sure I'll ever need to! Sweet creamy whipped cream and condensed milk as the base, swirled through with tart blackberries and a golden, crunchy crumble. Ideal for any season, served by itself or on the side of a hot, chocolatey dessert.

Total time to make : 30 minutes + chill time

Servings : 16 large scoops


Blackberry swirl

200g blackberries

80g honey

2 tsp cornflour


90g plain flour

1 tsp salt

60g cold butter, cubed

60g dark brown sugar

Ice cream

397g tin sweetened condensed milk

1 tsp vanilla bean paste (or use vanilla extract)

480ml double cream


  1. First, make the blackberry swirl. In a small saucepan over a medium heat, add the blackberries and honey and cook for 5 minutes. They'll start to soften as they simmer. Use the back of a fork or a potato masher to mash them up. Remove from the heat and allow to cool, add 2 tsp of cornflour and stir through. This will thicken up the sauce, which will continue to thicken as it cools. Leave to completely cool before using (store in the fridge)

  2. For the crumble, preheat a fan oven to 200C. In a small bowl, use your fingers to rub the butter into the flour until it forms a wet sand like consistency. Add in the sugar and salt, mix again. Tip the crumble mix onto a baking tray and bake for 10 minutes until golden and crunchy. Leave to completely cool before using

  3. For the ice cream, put an empty 2lb loaf tin in the freezer

  4. In a bowl, mix together the condensed milk and vanilla

  5. In another bowl, use a hand-held electric whisk to whip the cream on high speed for about 5 minutes until stiff peaks form, stopping as soon as they do so you don’t overbeat the cream. Pour in the condensed milk into the whipped cream and use the electric whisk on the lowest setting to whisk through until even

  6. To assemble, remove the loaf tin from the freezer and spoon one-third of the cream mixture into the base of the tin, smooth out with the back of a spoon. Spoon 1/3 of the blackberry swirl through and use a knife or similar to swirl it through. Scatter over 1/3 of the crumble. Repeat until you've finished 3 layers

  7. Freeze for at least 4 hours before serving. Once it's frozen, wrap in cling film to prevent freezer burn

Nutritional Information

(per slice)

272 calories

4g protein, 26g carbs, 15g fat

Good to know:

  • This will keep in the freezer for up to 3 months

  • Use any other soft fruit or warm up a jam to swirl through

  • Double cream is ‘heavy whipping cream’ in Australia


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