Mixed Berry Crisp Ice Cream

by Sofi | Broma Bakery

Why have berry crisp with a scoop of ice cream when you can have berry crisp in your ice cream?! This no churn mixed berry crisp ice cream is everything you love about a warm summer fruit crisp: sweet-tart berries, buttery oat crumble, and creamy vanilla ice cream, except it’s all swirled into one dreamy bite.

Why You’ll Love This Mixed Berry Crisp Ice Cream

This is not your average no churn ice cream. It’s sweet, creamy, and layered with flavor thanks to a homemade jammy berry swirl and crisp oat streusel that bakes up golden and buttery, just like a proper fruit crisp topping. And because we’re folding it all into a whipped vanilla base, it tastes just like your favorite warm-weather dessert—but frozen and way easier to share.

Here’s why it’s a summer must-make:

• No ice cream machine required
• Rich, creamy texture without eggs or churning
• Real fruit flavor from a quick homemade berry compote
• Crunchy, buttery oat crisp baked and swirled in
• Make-ahead friendly for BBQs, picnics, or just weekday dessert emergencies

Ingredients You’ll Need

This recipe uses just a handful of simple ingredients, most of which you probably already have on hand.

For the berry swirl:
Mixed berries (fresh or frozen—think strawberries, blueberries, raspberries, blackberries)

Granulated sugar

Lemon juice

Vanilla extract

Pinch of salt

For the crisp topping:
Old-fashioned oats

Brown sugar

All-purpose flour

Cinnamon

Salt

Unsalted butter (melted)

For the no churn ice cream base:
Heavy whipping cream

Sweetened condensed milk

Vanilla extract

Pinch of salt (trust me)

How to Make No Churn Mixed Berry Crisp Ice Cream

This recipe comes together in three easy parts: making the berry compote, baking the crisp topping, and whipping up the no churn vanilla ice cream base. Then we layer it all together into creamy, jammy, crunchy bliss.

1. Make the berry compote
   Cook your berries down with sugar, lemon juice, and vanilla until they’re soft and syrupy, with some texture still left. Chill completely.
2. Bake the crisp topping
   Stir together oats, brown sugar, flour, cinnamon, and melted butter. Bake on a sheet tray until golden brown and crunchy. Let it cool—it’ll crisp up as it does!
3. Make the ice cream base
   Whip cold heavy cream to stiff peaks. In a separate bowl, mix sweetened condensed milk, vanilla, and salt. Fold the whipped cream into the condensed milk mixture until smooth and fluffy.
4. Swirl it all together
   In a loaf pan or freezer-safe container, layer the vanilla base with spoonfuls of berry compote and crisp topping. Swirl gently with a knife for those dreamy ribboned layers.
5. Freeze
   Cover tightly and freeze for at least 6 hours or overnight until firm. Then scoop, serve, and bask in the glory.

Tips for the Best Homemade No Churn Ice Cream

Let the compote cool completely before swirling it in to prevent melting your whipped base.

• Bake the crumble topping until deeply golden so it stays crisp in the ice cream.
• Don’t over-swirl! You want distinct ribbons of fruit and crunch.
• Use a metal loaf pan for quicker freezing and better texture.
• Let it sit for 5 minutes before scooping to soften just enough for creamy, dreamy scoops.

Variations and Substitutions

• This ice cream is super customizable—here’s how to make it your own:
• Switch up the fruit: Try peaches, cherries, or rhubarb depending on what’s in season.
• Add texture: A handful of chopped toasted pecans or almonds would be chef’s kiss.
• Make it dairy-free: Use full-fat coconut cream and sweetened condensed coconut or oat milk for a vegan version.

This no churn mixed berry crisp ice cream is the best of both worlds: all the flavor of a homemade fruit crisp, and all the chill of a scoop shop cone. With its jammy fruit, buttery oat crunch, and creamy vanilla base, it’s the ultimate summer dessert—and the easiest one, too.

Whip it up this weekend, stick it in the freezer, and thank yourself every time you grab a spoonful.

Happy no churning!

XXX

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