Blueberry Crumble Ice Cream 
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours, 25 minutes
Yield: 1.5 quarts
Ingredients:
Blueberry Sauce:
1/2 teaspoon cornstarch
2 teaspoons water
1 cup (140g) fresh or frozen blueberries (do not thaw)
1 Tablespoon granulated sugar
Crumble:
1/4 cup (31g) all-purpose flour*
2 Tablespoons (25g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons (28g) unsalted butter, melted
Ice Cream:
2 cups (480ml) heavy cream
14-ounce (396g) can of full-fat sweetened condensed milk
1 teaspoon pure vanilla extract
Directions:
Make the blueberry sauce:
Mix the cornstarch and water in a very small bowl. Set aside. Combine blueberries and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools. I place it in the refrigerator to cool down quicker.
Optional: Before or after cooling, strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.
Make the crumble:
I find a fork works best for mixing the crumble. Mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.
Make the ice cream:
In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk and vanilla extract, then beat on low speed until just combined. Using a large spoon or rubber spatula, fold in the crumbles. Lastly, gently fold in 1/4 cup – 1/3 cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top!)
Spoon/pour the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.
Scoop, serve, and enjoy!
Recipe courtesy of Sally’s Baking Addiction.com