This homemade blackberry crisp ice cream combines the sweetest flavors of summer in a single scoop.
Homemade Blackberry Crisp Ice Cream
Have you ever eaten fruit cobbler without a scoop of ice cream on top? Nope? Me neither. With this recipe, your taste buds would have you believing that you are eating a fresh cobbler a la mode, when in fact what you’re really doing is combining the best tastes of summer into one creamy and delicious scoop.
Inspired by a flavor of Jeni’s Ice Cream, this recipe starts with a sweet ice cream base. Crumbled bits of hearty oat crisp are mixed in during the last few minutes of churning and then a juicy blackberry ripple is layered through the ice cream as the final step. Once frozen, the oat crisp becomes just slightly chewy and contributes amazing texture and flavor to this blue ribbon ice cream recipe.
Delicious when scooped atop a waffle or sugar cone, this homemade blackberry crisp ice cream is equally delicious straight out of a bowl. If you find yourself enjoying the finer things in life, you could even reserve a half cup or so of the oat crisp to sprinkle on top with a dollop of whipped cream.
How to Keep Berries From Freezing in Homemade Ice Cream
You’ll notice that the blackberry ripple recipe includes vodka. It’s not because I’m a lush. Because of it’s high freezing temperature, adding alcohol to your favorite ice cream recipe is a great way to keep those sharp crystals from ruining the creamy texture of your homemade ice cream. In this recipe, the vodka helps prevent the blackberries from freezing solid.
If you favor raspberries more than blackberries, the good news is that you can substitute them right in for a slightly different take on this yummy recipe. No matter which berry you choose, I hope you enjoy every bite.
You might also enjoy my homemade chocolate malted crunch ice cream recipe.
For the Ice Cream base:
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- 6 large egg yolks
- 1 teaspoon vanilla
For the oat crisp:
- 1/2 cup butter, cut into 1/4 inch cubes and chilled
- 3/4 cups all purpose flour
- 1/8 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 3/4 cup old fashioned oats
For the blackberry swirl:
- 1 1/2 cups blackberries, fresh or frozen
- 3 Tablespoons sugar
- 1 Tablespoon vodka
To make the custard ice cream base:
- Warm the milk, sugar and one cup of the cream in a heavy saucepan over medium heat.
- While the milk mixture is warming, pour the remaining one cup of cream into a large bowl and set a fine mesh strainer over the top.
- In a small bowl, whisk the egg yolks.
- When the milk mixture has warmed, drizzle about a half cup of the warm milk mixture into the egg yolks, whisking constantly as you add the milk. Once all the milk has been thoroughly stirred in, return the egg yolk/warm milk mixture to the saucepan, scraping the sides of the bowl with a rubber spatula. This is a custard base.
- Constantly stir the custard over medium heat until it thickens and coats the back of the rubber spatula.
- Pour custard over mesh strainer into bowl with the cream. Stir thoroughly. Chill overnight.
To make the oat crisp:
- Preheat oven to 350º.
- In the bowl of a food processor, combine butter, flour, cinnamon, brown sugar and salt. Process for twelve one-second pulses until the mixture is the texture of coarse sand.
- Add oats. Process for five one-second pulses until the oats are combined.
- Bake on an ungreased cookie sheet for 20-30 minutes, stirring once to keep crisp from burning in the corners. It will be toasted and evenly golden brown when finished.
- Remove from oven and cool completely before storing the crisp in the freezer until the ice cream is churned.
To make the blackberry swirl:
- If using frozen berries, allow them to thaw at room temperature for twenty minutes. If using fresh berries, skip this step.
- Using a fork, mash berries together with sugar and vodka until the mixture is very juicy with some remaining chunks of berry. Chill until ready to churn the ice cream.
To churn the ice cream:
- Follow the manufacturer's instructions on freezing your ice cream.
- When churning is complete, or when the instructions specify it's time to add mix-ins, stir in the oat crisp until it's thoroughly dispersed in the ice cream.
- As you remove your prepared ice cream from the machine, layer it with the chilled blackberry swirl.
- Freeze to reach desired level of hardness.
Amount Per Serving: Calories: 591Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 263mgSodium: 244mgCarbohydrates: 51gFiber: 3gSugar: 36gProtein: 10g