This creamy dessert combines the sweet and tart flavor of fresh brambleberries with a crunchy, buttery crisp topping, creating a deliciously unique summer ice cream that’s perfect for gatherings or a refreshing treat any time of the day.
Ingredients
Scale:
2 cups fresh brambleberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 cup rolled oats
1/2 cup all-purpose flour
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 cups heavy cream
1 cup whole milk
1 cup sweetened condensed milk
1 teaspoon vanilla extract
Instructions
Prepare the Brambleberry Filling: In a medium saucepan, combine the fresh brambleberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring gently, until the mixture starts to thicken and bubble. Let cool completely.
Make the Crisp Topping: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the oats, flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture is crumbly. Spread on a baking sheet and bake for 15-20 minutes or until golden brown. Set aside to cool.
Prepare the Ice Cream Base: In a large mixing bowl, whisk together the heavy cream, whole milk, sweetened condensed milk, and vanilla extract until well blended. If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions.
Combine and Freeze: Once the ice cream base is ready, gently fold in the cooled brambleberry filling and half of the crisp topping. Transfer to an airtight container and freeze for at least 4 hours or until firm.
