Instructions

1. First, make the crisp topping pieces. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the flour, oats, brown sugar, melted butter and salt. Use a fork (or your fingers) to work everything together until it clumps together. Spread into an even layer on the prepared baking sheet and bake until golden brown, about 15 minutes. Place the baking sheet on a cooling rack to cool completely.
3. While the crisp topping pieces bakes, make the berry jam. In a saucepan over medium heat, combine the berries, sugar, and lemon juice. Cook the mixture over medium-low heat, stirring constantly with a silicone spatula, until the berries have broken down completely, about 8 minutes. Remove the pan from the heat and set aside to cool. Once cool, stir in the vanilla extract and store until completely cool and ready to use!
4. Once the jam is completely cool, make the ice cream. In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream holds its shape, about 1 minute. Remove the bowl from the stand mixer and add the sweetened condensed milk, honey, vanilla and salt. Use a silicone spatula to gently fold until combined and no streaks of sweetened condensed milk remain.
5. Spoon half of the ice cream mixture into a quart container (a plastic container works well, so does a 1-pound loaf pan or a paper ice cream container). Spoon half the berry jam over the ice cream, then top with half the crisp topping pieces. Repeat the process, topping with the second half of the ice cream, berry jam, and crisp topping pieces. Use a butter knife to gently swirl everything together. Cover tightly with plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, ice cream will keep in the freezer for up to 2 months.