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Homemade Blackberry Crisp Ice Cream

Homemade blackberry crisp ice cream with deep purple blackberry swirls and buttery oat crumble pieces folded into a creamy custard base. Simmered blackberry compote and golden 350F oat crisp make each scoop taste like frozen blackberry crisp.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling + freezing 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Blackberry compote
  • 2 cup fresh blackberries
  • 0.25 cup granulated sugar Divided (use 1/4 cup for compote and 1/4 cup for custard).
  • 1 tbsp lemon juice
Custard base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 0.25 cup granulated sugar Remaining 1/4 cup for custard.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Oat crisp
  • 0.5 cup oats
  • 0.25 cup flour
  • 3 tbsp butter
  • 2 tbsp brown sugar

Equipment

  • 1 ice cream maker
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Simmer the blackberry compote
  1. Simmer the blackberries with 1/4 cup sugar and the lemon juice for 8 minutes until jammy, stirring often so the mixture thickens. Cool completely, leaving some whole berries.
Bake the oat crisp
  1. Preheat the oven to 350F and mix the oats, flour, butter, and brown sugar into crumbles. Bake at 350F for 12-15 minutes until golden, then cool and break into smaller crisp pieces.
Make the custard base
  1. Heat the heavy cream and whole milk until steaming but not boiling, then reduce heat. Whisk the hot dairy into egg yolks beaten with the remaining 1/4 cup sugar.
  2. Cook the custard, stirring, until it reaches 175F and coats the back of a spoon. Strain it, then stir in vanilla and salt.
  3. Cool the custard to room temperature and refrigerate for 4 hours so it churns cold.
Churn and layer
  1. Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency. Transfer to a container while layering in blackberry compote and oat crisp pieces.
  2. Freeze until firm, so the blackberry swirls set and the oat crisp stays crunchy in the scoops.

Notes

Pro tip: cool the blackberry compote completely before churning so it doesn’t thin the custard and blur the purple swirls. Store in the freezer in an airtight container up to 2 months; for best texture, let stand 5 minutes at room temperature before scooping. No freezing swap needed unless you prefer dairy-free cream—use a dairy-free heavy cream and omit egg yolk for a tested vegan custard alternative.