Summer Berry Streusel Ice Cream
Use my shortcuts to achieve ripples of fresh berry jam swirls and buttery streusel bites in an ultra creamy vanilla base. It takes 20 minutes to make, without sacrificing any of that custardy ice cream texture. This recipe is my Jeni’s Brambleberry Crisp dupe and it does not pale in comparison. I am actually suffering from a stomach ache as a result of how much of this ice cream I continue to eat despite my lactose intolerance. Grab your favorite berries and stick your loaf pan in the freezer, because you will be making this ice cream this summer.
Makes one 9"x5" loaf pan of ice cream
June 15, 2023

1 ½









cup diced strawberries

cup strawberry jam

oz. shortbread cookies

cup generic granola

tsp salt

Tbsp melted butter

oz. sweetened condensed milk

tsp vanilla extract

cups cold heavy cream


Prepare the berry and streusel mix-in

Place a 9"x5" loaf pan in your freezer to chill while you make the ice cream.

In a small bowl, mix the diced strawberries, or any berries of your choice, with ½ cup of jam. 

Add 4 oz of shortbread cookies or graham crackers, ½ cup granola, and ¼ tsp salt to a large, resealable ziplock bag. Wrap the bag in a dish towel and use a rolling pin to beat cookies and granola into a rough crumb. Add the butter to the bag and use your hands to shake the bag and distribute the butter around until the mixture looks sandy. 

Place both the strawberry mix and streusel mix in the fridge.

Make the ice cream base

Whisk the sweetened condensed milk, 2 tsp vanilla, and a pinch of salt together in a medium mixing bowl. Set aside.

Add the cold heavy cream to a large mixing bowl and use a hand mixer or stand mixer to whip the cream until it forms stiff peaks when scooped. Use a rubber spatula to transfer half of the whipped cream into the condensed milk bowl. Stir together until the condensed milk is lightened and homogenous with the cream. Now, transfer the lightened cream and milk mixture into the large mixing bowl of cream. Gently fold the cream and milk together until no streaks of condensed milk remain.


Remove your add-ins and loaf pan from the fridge/freezer. Add ⅔ of the chilled berry mix and streusel mix into the ice cream base. Gently swirl the ingredients into the base, making sure not to overmix—this will ruin the ripple effect! Transfer the ice cream into the loaf pan. Add the remaining ⅓ of the mix-ins on top of the ice cream surface and use a spoon to gently swirl them into the ice cream. 

Cover the ice cream tightly with plastic wrap and store in the fridge for at least 8 hours.

Serve with more fresh berries!