Boysenberry Ice Cream

Boysenberry ice cream is the perfect sweet treat for summer. Vanilla ice cream is filled with swirls of sweet boysenberry jam and homemade streusel crumbles.

Prep Time 25

Freezing Time 4

Total Time 4 25

Servings servings

Author Heather

Ingredients

Streusel

¼ cup (56 g) unsalted butter melted
¾ cup (90 g) all-purpose flour
3 tablespoons (40 g) brown sugar
2 tablespoons (25 g) granulated sugar
⅛ teaspoon salt

Ice cream

16 ounces (454 g) heavy cream
14 ounces (396 g) sweetened condensed milk
1 teaspoon vanilla extract
8 ounces (227 g) boysenberry jam

Instructions

Streusel

Preheat oven to 300℉ and line a baking sheet with parchment paper. Set aside.
In a mixing bowl, add melted butter, flour, brown sugar, granulated sugar, and salt. Mix with a hand mixer until mixture clumps together and forms small balls. Pour out onto prepared baking sheet and spread into an even layer.
Bake for about 15 minutes, or until edges are lightly browned. Remove from oven and allow to cool completely before adding to your ice cream.

Ice cream

In a large bowl, whip heavy cream until stiff peaks are achieved, up to 3 minutes.
In a separate bowl, add sweetened condensed milk and vanilla and stir to combine. Fold whipped cream into condensed milk mixture until fully incorporated.
Pour half of vanilla ice cream into a loaf pan (or other six-cup freezer-safe container) and top with half of the jam and half of the streusel. Using a butter knife or skewer, swirl to partially incorporate. Top with remaining ice cream, jam, and streusel, again swirling to incorporate.
Freeze for about 4 to 5 hours, or until firm.

Notes

Freezing: Depending on the temperature of your freezer, ice cream may need to be frozen overnight to freeze solid.
Jam substitutes: Jam can be substituted with any flavor of jam you'd like - strawberry jam and raspberry jam are great choices.
Storage: Ice cream will keep in the freezer for up to three months in a tightly sealed container.

Nutrition