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.

Course Dessert

Cuisine American

Keyword Blackberry Crumble à la Mode Ice Cream, blackberry lemon ice cream, homemade blackberry ice cream, No Churn Ice Cream, no-churn blackberry ice cream

Prep Time 25

Cook Time 15

Freezing Time 8

Total Time 8 40

Servings servings

Calories 455kcal

Author Cathy Pollak

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.

If you’re making this Blackberry Crumble à la Mode Ice Cream, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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