This no-churn blackberry ice cream layers buttery shortbread crumble, fresh lemon, and thick blackberry ribbons for an ice cream inspired by blackberry crumble served à la mode.
No-Churn Blackberry Lemon Crumble à la Mode Ice Cream
I love blackberry ice cream, but I wanted something that tasted more like blackberry crumble with a scoop of vanilla ice cream melting over the top. I ended up cooking the berries into a thick swirl, layering in buttery shortbread crumble, and adding lemon zest and juice until it gave me the flavor I was imagining, without needing an ice cream maker.
When you live in Oregon, blackberry season is impossible to ignore. They’re everywhere, wild and cultivated, and every year I start thinking about blackberry recipes way before the berries outside are ready. By the time they’re ripe, I already know what I want to make with them.
Blackberry and lemon will forever be one of my favorite combos because the lemon keeps the berries from tasting too sweet. I’ve made so many blackberry lemon desserts over the years, but turning them into a frozen version of blackberry crumble might be one of my favorites.
I also get lots of requests for no-churn ice cream recipes, and I understand it. Not everyone has or wants an ice cream maker. By making it this way, the whipped cream keeps the base light and scoopable, while the blackberry swirl and buttery crumble give it the texture I was after.
You can make this with grocery store berries any time of year, but when farmers market blackberries are at their peak, this is the recipe you’ll want waiting for them.
What Makes This Recipe Different
- I cook the blackberries down first instead of adding them straight into the ice cream. Fresh berries have a lot of water and can disappear once frozen, but cooking them gives you a thicker blackberry swirl that’s obvious in every scoop.
- I wanted this to taste more like eating my blackberry crumble with ice cream, so I layered the shortbread throughout instead of stirring it completely into the base.
- I use the lemon in both the ice cream and the crumble so it’s more noticeable. It keeps the berries from tasting too sweet and gives it more of a summery feel.
- Almond extract might not seem like an important add, but it does change the whole flavor. You really don’t taste almond as much as you notice something extra happening with the berries and shortbread.
- If you want even more blackberry, add fresh berries between the layers before freezing. The cooked swirl gives you the blackberry flavor, and the whole berries add texture.
- No ice cream maker needed, which I know a lot of you will appreciate.
Ingredients
- Fresh Blackberries – Cooked down so the blackberry flavor doesn’t fade once the ice cream freezes. Add extra whole berries between the layers and on top if you want even more blackberry.
- Granulated Sugar – Turns the berries into a jammy swirl instead of a thin fruit sauce.
- Fresh Lemon Juice and Zest – Blackberry and lemon are lovers. No notes. I use the juice and the zest so the lemon doesn’t get lost behind the blackberry.
- Heavy Whipping Cream – Whipped before folding into the base. This is what gives no-churn ice cream its creamy texture without needing an ice cream maker.
- Sweetened Condensed Milk – Adds sweetness and helps keep the ice cream smooth and scoopable after freezing.
- Almond Extract – You only need a little, but it adds something extra that goes really well with blackberries and shortbread.
- Fine Sea Salt – Makes the blackberry, lemon, and crumble flavors stand out.
- Shortbread Cookies – Crushed into crumbs to give the ice cream its blackberry crumble feeling instead of blackberry ice cream.
- Unsalted Butter – I mix it with the shortbread crumbs so they stay together throughout the ice cream.
How to Make Blackberry Crumble à la Mode Ice Cream
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the blackberry swirl)
Add the blackberries, sugar, and lemon juice to a small saucepan and bring everything to a gentle simmer over medium heat. Cook for about 15 minutes, stirring occasionally and pressing the berries against the side of the pan to help them release their juices. The mixture should cook down until it’s thick and jammy instead of a thin sauce. Let it cool completely, then press it through a fine mesh sieve to remove the seeds before layering it into the ice cream. - Step Two (make the lemon crumble)
Mix the crushed shortbread cookies with melted butter and lemon zest until the crumbs are evenly coated. Set the crumble aside while you make the ice cream base. - Step Three (make the ice cream base)
Whisk together the sweetened condensed milk, lemon zest, lemon juice, almond extract, and salt until smooth. In a separate chilled bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the condensed milk mixture in several additions. Folding helps keep the air you whipped into the cream, which is what gives no-churn ice cream its texture. - Step Four (layer the ice cream)
Line a 9 x 5-inch loaf pan with parchment paper if you want to lift the ice cream out later, or use any freezer-safe container with enough room for layers. Add some of the ice cream base, followed by spoonfuls of blackberry swirl and lemon crumble. Repeat the layers until everything has been added, placing extra whole blackberries throughout if using. - Step Five (create the swirls and freeze)
Run a butter knife through the layers a few times to create blackberry ribbons without completely mixing everything together. The goal is to keep the pockets of blackberry, crumble, and ice cream separate so every scoop has a bit of everything. Cover tightly and freeze for at least 8 hours, or until firm enough to scoop. - Step Six (scoop)
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping, especially if it has been frozen overnight. Add fresh blackberries, lemon zest, or extra crumble on top if you want the full blackberry crumble à la mode experience.
Recipe Tips
- Use a cold bowl for whipping the cream. It helps the cream whip faster and creates the texture you want before folding everything together.
- Let the blackberry mixture cool completely before adding it to the ice cream. Warm fruit will start melting the base before it ever gets to the freezer.
- Don’t worry about making perfect layers. Some areas will have more blackberry, some will have more crumble, and that’s what makes each scoop different.
- A metal loaf pan freezes the ice cream a little faster, but any freezer-safe container will work.
- Cover the ice cream well before freezing. No-churn ice cream absorbs freezer smells easily, and nobody wants blackberry lemon ice cream with a hint of frozen onion.
- For the best scoops, let the container sit out for a few minutes before digging in. Homemade ice cream needs a little time after coming out of the freezer.
Storage & Leftovers
- Keep the ice cream tightly covered in the freezer for up to 2 weeks.
- For extra protection, press a piece of parchment paper or plastic wrap against the surface before covering the container.
- If the ice cream has been frozen for several days, give it a few minutes on the counter before scooping.
FAQs
- Can I use frozen blackberries?
Yes. Thaw them first and drain off any extra liquid before cooking. Frozen berries release more moisture, so they may need a few extra minutes on the stove. - Do I have to remove the blackberry seeds?
Technically, no. This comes down to texture. Straining gives you a smoother swirl, and I personally think the seeds are unpleasant in ice cream. - Do I have to use parchment paper in the loaf pan?
No. What’s fun about parchment is that you can lift out the whole loaf of ice cream and serve it in slices, which kind of goes with the à la mode theme. It’s completely your call. - Can I make this ahead of time?
Yes. Make it the day before you plan to serve it. That gives it plenty of time to freeze completely. - Why is my ice cream too hard to scoop?
Homemade ice cream freezes harder than store-bought because it doesn’t have the same stabilizers. A few minutes at room temperature makes a big difference. - Can I use a different fruit?
Yes. Raspberries or blueberries work well with the lemon and shortbread. The cooking time will change slightly depending on how much juice the fruit releases. - Can I make this gluten free?
Yes. Use your favorite gluten-free shortbread cookie for the crumble. I’ve had good results using Schär shortbread cookies. I’ve linked them in the recipe card.
From My Kitchen Notes
Small observations from the margins.
- I don’t think everything should be blended together. Some things are better left to themselves.
- Everyone notices the berries first, but the crumble knows precisely what it brings.
- A little tartness has rescued more desserts than extra sugar ever has.
- There is a big difference between adding another ingredient and giving something a better conversation.
- Sometimes the best parts are never meant to stay on top.
- Not everything beautiful needs to be perfectly swirled.
- The best spoonful steals a little bit from every layer.
- Some things are worth waiting for, but I’ve never been good at pretending I’m not already thinking about them.
- Blackberries have their own timeline and they’ve never cared about mine.
- The blackberry does not need to become the ice cream. The ice cream does not need to become the blackberry. Some things are meant to come together without losing themselves.
- The best bites come from contrast.
- It’s human nature to complicate things that were already good.
- There is a difference between forcing something and giving it the right conditions. Some things are better when they have room to swirl.
- A blackberry ripple knows exactly how much space to take.
- The crumble does not need to become the ice cream to belong there.
- Sometimes the best part is finding yourself in the middle of something unexpected.
- There is a difference between needing something and being better next to it and because of it.
- The best pairings don’t erase what made each part good in the first place.
- The trick is knowing when something is finally ready to soften. In cooking and life.
- Not everything that melts is falling apart.
- The crumble was never missing anything. And neither was the ice cream. That’s why goes together.
Blackberry Season Favorites
- Blackberry Cobbler – classic biscuit topping, juicy berries.
- Lemon Blackberry Bundt Cake – lemon soak, fresh blackberry glaze.
- Blackberry Crumble Bars – buttery crust, blackberry filling.
- Blackberry Lemon Oat Muffins – buttermilk, oats, lemon glaze.
- Blackberry Jam – three ingredients, no pectin.
- Baseball Nut Ice Cream – Baskin-Robbins Copycat, blackberry jam
- Chocolate Blackberry Pavlovas – chocolate meringue, blackberry compote.
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Blackberry Crumble à la Mode Ice Cream
Blackberry Crumble à la Mode Ice Cream is a no-churn blackberry ice cream layered with thick blackberry ribbons, buttery shortbread crumble, and fresh lemon flavor. Inspired by blackberry crumble served à la mode, this homemade ice cream is creamy, scoopable, and doesn't require an ice cream maker.
Servings: 8 servings
Calories: 455kcal
Equipment
- Saucepan (small) Cooks the blackberry swirl until thick and jam-like.
- mixing bowls One for the ice cream base and one for the whipping cream.
- hand mixer or stand mixer. Whips the cream to stiff peaks.
- rubber spatula Folds the whipped cream into the base without deflating it.
- large fine mesh sieve Removes the blackberry seeds for a smoother swirl.
- loaf pan 9x5 (23 x13 cm) or freezer safe-container. Holds the layered ice cream while it freezes.
- parchment paper (optional). Makes it easier to lift the ice cream from the loaf pan.
Ingredients
Blackberry Swirl:
- 2 cups (290 g) fresh blackberries
- ½ cup (100 g) granulated sugar
- 2 tbsps (30 ml) fresh lemon juice
Lemon Crumble:
- 1 cup (100 g) shortbread cookies
- 2 tbsps (28 g) unsalted butter melted
- 1 tsp (2 g) lemon zest
Ice Cream Base:
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 tbsp (6 g) lemon zest
- 2 tbsps (30 ml) fresh lemon juice
- 2 cups (480 ml) heavy whipping cream
- ½ tsp (2.5 ml) almond extract
- ¼ tsp (1.5 g) fine sea salt
Instructions
- Add the blackberries, sugar, and lemon juice to a small saucepan. Bring to a gentle simmer over medium heat and cook for about 15 minutes, stirring occasionally and pressing the berries against the side of the pan to release their juices. Continue cooking until the mixture has thickened to a jam-like consistency. Remove from the heat and cool completely. For a smoother blackberry swirl, strain out the seeds before cooling if desired.2 cups (290 g) fresh blackberries, ½ cup (100 g) granulated sugar, 2 tbsps (30 ml) fresh lemon juice
- Combine the crushed shortbread cookies, melted butter, and lemon zest in a small bowl. Stir until the crumbs are evenly coated and set aside.1 cup (100 g) shortbread cookies, 2 tbsps (28 g) unsalted butter, 1 tsp (2 g) lemon zest
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, almond extract, and salt until smooth.1 (14 oz / 396 g) can sweetened condensed milk, 1 tbsp (6 g) lemon zest, 2 tbsps (30 ml) fresh lemon juice, ½ tsp (2.5 ml) almond extract, ¼ tsp (1.5 g) fine sea salt
- In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the condensed milk mixture in several additions, using a spatula and a light hand to keep the mixture airy.2 cups (480 ml) heavy whipping cream
- Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment paper if desired for easier removal, or use any freezer-safe container that allows for layering. Spoon in a layer of the ice cream base, followed by some of the blackberry mixture and a handful of the lemon crumble. Repeat the layers until all of the ingredients have been used, adding the reserved whole blackberries between the layers if using.
- Swirl a butter knife through the layers a few times to create blackberry ribbons throughout the ice cream. Avoid overmixing so the swirls remain distinct.
- Cover tightly and freeze for at least 8 hours, or until firm enough to scoop.
- Let the ice cream sit at room temperature for 5 to 10 minutes before serving. Garnish with fresh blackberries, additional lemon zest, or extra crumble, if desired.
Notes
- Cooking the blackberry mixture until it reaches a jam-like consistency creates thick ribbons that stay distinct throughout the ice cream.
- Straining the blackberry seeds is optional but creates a smoother swirl.
- Frozen blackberries can be substituted for fresh. Thaw them first, then cook as directed.
- Any freezer-safe container that allows you to build layers will work if you don't have a loaf pan.
- Butter cookies or graham crackers can be substituted for the shortbread cookies.
- For a gluten-free version, use gluten-free shortbread cookies such as Schär.
- If your blackberries are tart, add an extra tablespoon or two of sugar while cooking.
- Store tightly covered in the freezer for up to 2 weeks. Let the ice cream stand at room temperature for 5 to 10 minutes before scooping.
Nutrition
Nutrition Facts
Blackberry Crumble à la Mode Ice Cream
Amount Per Serving (145 g)
Calories 455
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 95mg32%
Sodium 120mg5%
Potassium 220mg6%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 1080IU22%
Vitamin C 13mg16%
Calcium 160mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Blackberry Crumble à la Mode Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.
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