Berry Crisp No-Churn Ice Cream

 Makes 1 ½ quarts

No need to buy fancy pints at the store or invest in a big ol’ ice-cream maker. Thank you no-churn ice cream.

Inspired by the mixed berry crisp my mom makes every summer, this luscious ice cream comes out perfect every time. It’s loaded with a crunchy, buttery oat streusel and swirls of berry jam. Some no-churn recipes freeze very solid and end up with large ice crystals. Not good when you’re going for creamy, dreamy ice cream. To prevent these disappointments, I’ve added alcohol to lower the freeze point & mascarpone to raise the fat level. The result is a rich, smooth ice cream you’ll be amazed wasn’t churned.

INGREDIENTS

Oat Crisp

  • ½ cup all-purpose flour (65 g)

  • ⅔ cup rolled oats (75 g)

  • ⅓ cup dark brown sugar, lightly packed (70 g)

  • ½ tsp ground cinnamon 

  • ¼ tsp salt

  • 6 tbsp unsalted butter, diced, room temp (83 g)

Ice Cream

  • 4 ounces mascarpone cheese

  • 1 can sweetened condensed milk (14 oz)

  • 2 tbsp bourbon or vodka

  • 2 tsp vanilla paste or vanilla extract

  • ½ tsp salt

  • 2 cups heavy cream (454 g)

  • ⅓ cup mixed berry jam, like Bonne Maman’s

DIRECTIONS

Make the Oat Crisp

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.

  2. In a medium bowl, combine all ingredients. Pinch in the butter with your fingers until it’s evenly distributed and the mixture is crumbly.

  3. Transfer to the lined baking sheet, spreading in an even layer. Bake for 20-22 minutes until golden brown and crisp.

  4. Set aside to cool, then break into small pieces with your hands or by placing in a bag and smashing gently.

Make the Ice Cream

  1. In a large, wide bowl, whisk together the mascarpone, sweetened condensed milk, alcohol, vanilla, and salt until smooth.

  2. Using an electric hand mixer or stand mixer, whip the heavy cream in a large bowl until stiff peaks form (should hold shape when you lift the cream with your whisk). Avoid over-whipping to the point where the cream becomes grainy.

  3. Using a whisk or spatula, gently fold the whipped cream into the mascarpone mixture until no streaks remain.

Assemble & Freeze

  1. Layer the ice cream and toppings in three stages in a 9x5 loaf pan. Start with ⅓ of the ice cream mixture, spreading evenly with an offset spatula. Add ⅓ of the jam in small spoonfuls scattered across the top, swirling in with the tip of your offset spatula. Top with ⅓ of the oat crisp. Repeat process two more times, finishing with a top layer of crisp.

  2. Cover with plastic wrap and freeze until very firm (at least 8 hours or overnight). Set out for 5-10 minutes to soften before serving.

RECIPE NOTES & TIPS

  • Can last 1 month in the freezer. Store in an airtight container and cover the top with plastic wrap.

  • This is one of my favorite flavors, but feel free to play around with favorites of your own. By removing the jam and crisp, this becomes a great vanilla ice cream that can be the base for your creativity!

  • If you don’t want to add alcohol, it can absolutely be left out! It won’t affect flavor, just make it freeze a bit firmer. Simply transfer to the fridge 20-30 minutes before serving to soften.

  • When “folding”, you’re trying to preserve volume and avoid knocking out air. I recommend starting with 1-2 scoops of whipped cream to fold in first. This will lighten and add volume to the mixture, making it easier to fold in the rest.

  • In culinary school, I learned folding with a whisk is a lot easier than a spatula. The whisk’s wide, open structure mixes ingredients in more efficiently without deflating air. But if prefer a spatula, remember to never enter the mixture with the flat side. You always want it turned to the side, and to make life easier, use a very large, wide bowl!