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    Home / Recipes / Course / Dessert

    13 Jun 26, 2014 Dessert  |   Jump to Recipe

    Blueberry Ice Cream with Oat Crumble Topping

    Aside from flavor, my favorite part of this dessert is it’s color.  Will you just look at that:

    This post may contain affiliate links.

    Blueberry Ice Cream with Oat Crumble Topping

    Blueberry Ice Cream with Oat Crumble Topping is summer in dessert-form.  It’s like that piping-hot, all-American blueberry crumble, but… cold.  This recipe starts with a base of simmered fresh blueberries flavored with lemon juice and sugar.  The cooking process draws out some of the moisture while concentrating the blueberry flavor.  After a quick strain, the resulting liquid, stained a deep shade of blue-purple, captures the pure essence of blueberry.  This flavor bomb is mixed into a French custard base (see gif below), then churned into a cold, creamy confection.  A final sprinkling of crunchy oat crumbles provides a satisfying contrast in both flavor and texture.

    I’m not going to lie, I love making ice cream (and sorbet) at home.  It’s one of my favorite things to do during the summer months.  Here are some of my past favorites:

    • Strawberry Bourbon Ice Cream
    • Earl Grey and Lemon Cookie Dough Ice Cream
    • White Peach Ginger Ice Cream
    • Pineapple Tequila Sorbet
    • Goat Cheese Ice Cream

    What about you?  Do you love to make ice cream at home?  If so, please share some of your favorite creations below in the comments!  Continue reading for the recipe.

    Blueberries

    Blueberry puree swirled into a creamy ice cream base.  I find this quite mesmerizing:

    Ice Cream BaseBlueberry Ice Cream Scoop and Crumble

    Blueberry Ice Cream with Oat Crumble Topping

    Blueberry Ice Cream with Oat Crumble Topping

    by Brandon Matzek
    5 from 3 votes
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    For the ice cream:

    • 4 cups fresh blueberries
    • 1/4 cup plus 1 cup sugar
    • Juice of 1/2 lemon
    • 1 1/2 cups heavy cream
    • 1 1/2 cups half and half
    • 5 large egg yolks

    For the oat crumble topping:

    • 3/4 cup flour
    • 1/4 cup plus 1 1/2 tablespoons packed light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon ground cinnamon
    • 1/4 pound (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
    • 3/4 cup old-fashioned oats (not quick cooking)

    Instructions
     

    • Place blueberries, 1/4 cup sugar and lemon juice in a medium saucepan. Cook over low heat, stirring occasionally, until the blueberries release their juices and begin to cook down (about 20 minutes). You can help this process along a bit by gently mashing the berries each time you stir. Drain blueberry juice into a clean bowl using a fine mesh basket strainer, pressing berries to squeeze out as much liquid as possible. Set aside.
    • Prepare an ice bath in a large bowl and have another strainer ready. Add heavy cream to a medium sized bowl and set aside.
    • Heat half and half and 1 cup sugar in a different saucepan over low heat, stirring to dissolve the sugar. Remove from heat once you see steam rising from the surface and the mixture is completely heated through. Meanwhile, whisk 5 egg yolks in a bowl until slightly thickened. Slowly, while whisking, add 1/2 cup of the warm half and half mixture to the yolks. Once the 1/2 cup is incorporated, whisk in the remaining half and half mixture. Return the half and half-yolk mixture to the saucepan, and cook over medium heat, stirring constantly with a wooden spoon. You will know the custard is thick enough when you see steam rise from the surface and the custard coats the spoon. Strain the custard into the bowl with the heavy cream. Stir to combine.
    • Add the blueberry juice to the custard mixture and stir. Place the bowl in the ice bath and stir occasionally to cool (be sure not to get any water in your custard mixture). Refrigerate until cold (at least 4 hours, but better overnight). Freeze custard in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and chill in the freezer for 2 to 3 hours before serving.
    • Preheat an oven to 350°F and place a rack in the center of the oven. Add flour, brown sugar, cinnamon and salt to a medium bowl, stirring to combine. Using your hands, quickly work the butter into the flour-sugar mixture. Keep pressing the butter into the dry ingredients until the mixture resembles wet sand. Stir in the oats, then transfer the entire mixture to a rimmed baking sheet. Break up any clumps that are larger than 1/2-inch. Bake until the mixture turns golden brown and crisp (30 – 35 minutes), stirring every 10 minutes to ensure even cooking. Let cool before sprinkling over the blueberry ice cream.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    13
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: blueberries, butter, cinnamon, eggs, flour, half and half, heavy cream, kosher salt, lemon, light brown sugar, oats, sugar

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      June 26, 2014 at 11:52 am

      Brandon the color of this ice cream is just stunning! And crumbly toppings are my favorite! Wow, I can only imagine how fabulous this was! Pinned 🙂

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:18 pm

        Thanks Averie!! Yes, I loooove the color here.

        Reply
    2. Matt Robinson says

      June 26, 2014 at 11:55 am

      Love the flavor, the color and that crunch on top. Perfection!

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:19 pm

        Thanks so much Matt!

        Reply
    3. J.S. @ Sun Diego Eats says

      June 26, 2014 at 1:43 pm

      Love your gifs. And oat crumble! I am quiet sad I left my ice cream maker at my parents house I think my mom never uses it. I need to make way up to Canada and retrieve asap or finally buy a Kitchenaid ice cream maker attachment. What ice cream maker do you use?

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:20 pm

        Haha, thanks JS! I have 2 ice cream makers: the KitchenAid Stand Mixer Attachment and a cheapy one from Walmart. They both work very well. You don’t need anything really fancy.

        Reply
    4. Holly - FMITK says

      June 26, 2014 at 3:29 pm

      5 stars
      Oh my goodness! It’s gorgeous! Now I need to make some ice cream…

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:20 pm

        Thanks Holly!! ::clap emoji::

        Reply
    5. Jackie {The Beeroness} says

      June 27, 2014 at 10:35 am

      You’re going to be shocked by this (Shocked it tell you!), but I make ice cream and sorbets with beer. It’s good, I promise. Seriously, just trust me.

      Reply
      • Brandon Matzek says

        June 30, 2014 at 4:34 pm

        Sounds delicious!! I tried it once and it turned out well. Need to do it again 🙂

        Reply
    6. Angel Reyes says

      June 27, 2014 at 11:47 am

      You usually have great pics man, but these ones made me drool (I’m not proud of it). I’ll pin this to give it a try.

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:21 pm

        Drooling is totally allowed 😉 Thanks Angel!

        Reply
    7. Kiran @ KiranTarun.com says

      June 27, 2014 at 1:39 pm

      Can’t go wrong with luscious homemade blueberry ice-cream with one of my favorite oat toppings ever 😀

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:21 pm

        This is true! Thanks Kiran 🙂

        Reply
    8. Maggie Unzueta @ Mama Maggie's Kitchen says

      June 30, 2014 at 5:58 pm

      5 stars
      Blueberry ice cream. I’m sold! Can’t wait to make this. 🙂

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:22 pm

        Do it!! Thanks Maggie 😉

        Reply
    9. Pat Matzek says

      July 3, 2014 at 9:00 am

      Top this creation with a little whipped cream and a strawberry on top of that and you have the perfect Fourth of July dessert! Thanks for your wonderful recipes–you make everything look easy to prepare! I may have taught you the basics, but you have by far surpassed me in the risk-taking art of cooking!!! Happy Fourth of July from the East Coast!

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:27 pm

        I’ll definitely need to add whipped cream and strawberries next time. Great idea mom!! Thanks for all the cooking lessons and family recipes. Also for sparking my love for cooking!

        Reply
    10. Justin @ SaltPepperSkillet says

      July 3, 2014 at 9:33 am

      This looks awesome and the color is amazing. I love that you cook the blueberries to bring out the flavor.

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:28 pm

        Thanks Justin. Yes, cooking the berries is crucial!

        Reply
    11. Sarah @ The Woks of Life says

      July 10, 2014 at 6:28 am

      I keep seeing all these ice cream recipes that make me want to stop waffling and just go out and buy an ice cream maker…this one might be the one to tip the iceberg (ha. that horrible wordplay was totally unintentional). The COLOR alone. But crumbly topping too? I MUST make this!

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:31 pm

        Thanks Sarah!! Several years ago, an old roommate of mine purchased an ice cream maker. He made peach ice cream once. After that, I started using it and experimenting with ice cream and sorbets. I was surprised at how easy it was to make really good frozen desserts at home!! Definitely make the purchase. That original ice cream maker was like $35 from Walmart, and it lasted many years before. No need to get anything fancy!

        Reply
    12. Tonie says

      July 13, 2014 at 2:41 pm

      I have to try the Earl Grey and Lemon Cookie Dough Ice Cream recipe! You make everything look absolutely amazing, Brandon!
      Tonie
      http://www.toniegirl.com

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:34 pm

        Thanks Tonie! That recipe is suuuuuper tasty. I just had a friend request that I make it sometime soon 😉

        Reply
    13. Jessica Simmons says

      July 14, 2014 at 12:21 pm

      5 stars
      so happy I found your page! inspiration on every post!

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:35 pm

        Thanks Jessica and welcome!

        Reply
    14. [email protected] Homemade says

      September 10, 2014 at 11:56 am

      That looks truly amazing! Pics are beautiful…

      Reply
    15. Kimberly Ann says

      September 10, 2014 at 3:49 pm

      Oh my that color!!! We’ve been on a blueberry kick lately and it doesn’t get any better than a creamy custard base. Definitely adding this to our dessert rotation. 🙂

      Reply
    16. Sippitysup says

      June 23, 2015 at 4:33 pm

      I have a shirt in that color. I like it, but it’s not nearly as delicious as this ice cream. GREG

      Reply
    17. [email protected] says

      July 6, 2015 at 11:10 am

      Cooked blueberries are such a good Summer treat!

      Reply
      • Brandon Matzek says

        July 6, 2015 at 1:43 pm

        They’re the best right now!

        Reply
    18. Megan Keno {Country Cleaver} says

      July 6, 2015 at 11:22 pm

      You had me at blueberry!

      Reply
    19. Kimberly @ The Daring Gourmet says

      July 8, 2015 at 6:28 pm

      Stunning! So vibrant and beautiful, well done!

      Reply
    20. Christina @ Christina's Cucinac says

      July 9, 2015 at 7:41 pm

      That is my absolute favorite color! Love the timeframe shots, too! I’m sure this is just fabulous with that crunchy oat crumble! I can almost taste it! Yum!

      Reply
    21. Cynthia/What A Girl Eats says

      July 10, 2015 at 7:15 am

      Another beautiful post! This blueberry ice cream is perfect for summer and national blueberry month!

      Reply
    22. Steph @ Steph in Thyme says

      July 10, 2015 at 4:28 pm

      Oh that oat crumble! What an amazing topping for ice cream. I need to try it!

      Reply
    23. Marjory @ Dinner-Mom says

      July 11, 2015 at 1:26 am

      I don’t make ice cream at home very often…but, this is one recipe I loved to try and I have lots of blueberries on hand too! It’s a sign!

      Reply
    24. Matt @ Plating Pixels says

      July 12, 2015 at 8:28 pm

      I think my head just exploded imagining the flavors and texture here. Bravo!

      Reply
    25. Anita says

      July 12, 2015 at 9:45 pm

      Gorgeous ice cream! I love making ice creams from fruits that are in season, especially berries!

      Reply
    26. Ginny McMeans says

      July 12, 2015 at 10:28 pm

      Great expertise! Thanks for all the instructions and information.

      Reply
    27. plasterer bristol says

      March 22, 2016 at 10:29 am

      Oh wow, sounds yummy. I love blueberry ice cream. Thanks,

      Simon

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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