Homemade Brambleberry Crisp Ice Cream
This Homemade Brambleberry Crisp Ice Cream is a no-churn take on the iconic Jeni’s flavor—made with a rich and creamy vanilla bean base, swirled with generous ribbons of homemade brambleberry sauce and crunchy baked crisp topping. Served with a drizzle of olive oil and a sprinkle of flaky sea salt, every spoonful hits the perfect balance of sweet, tart, and buttery crunch.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Fresh blackberries
Fresh raspberries
Granulated sugar
Lemon juice
Cornstarch
Water
All-purpose flour
Brown sugar
Cinnamon
Salted butter
Sweetened condensed milk
Vanilla bean paste or extract
Salt
Heavy cream
Cream cheese
Olive oil, for serving
Flaky sea salt, for serving
Why You’ll Love Homemade Brambleberry Crisp Ice Cream:
Inspired by a Cult Favorite: This is a homemade take on the beloved Jeni’s Splendid flavor—without the drive or the delivery fee.
No-churn and No Machine Needed: Just whip, swirl, and freeze. It's easy and still turns out thick and creamy.
Rich Vanilla Bean Base: The ice cream itself is smooth, luscious, and full of real vanilla flavor.
Bold Berry Swirls: The homemade brambleberry sauce adds vibrant, tart bursts of flavor in every bite.
Crunchy Baked Crumble: The golden crisp crumble adds the perfect contrast of texture to the creamy base.
Flavor-Balanced: Sweet, tart, rich, and slightly salty—it’s a layered scoop that keeps you going back for more.
Elevated Toppings: A drizzle of olive oil and a sprinkle of flaky sea salt take it from nostalgic to gourmet.
Perfect for Summer (or Anytime): Cool, refreshing, and crowd-pleasing—this one’s a showstopper at any gathering.
Tips for Making Homemade Brambleberry Crisp Ice Cream:
Use Cold Heavy Cream: Cold cream whips faster and holds its shape better, giving you a smooth, thick base.
Whip to Soft Peaks: Stop whipping once the cream forms soft peaks—it should be fluffy but not stiff.
Don’t Skip the Sweetened Condensed Milk: It adds sweetness and helps create that scoopable, creamy texture without an ice cream machine.
Infuse Real Vanilla Bean: For depth of flavor, use a scraped vanilla bean or high-quality vanilla bean paste.
Let the Berry Sauce Cool Fully: Adding warm sauce to the base will melt the cream—cool it completely before swirling.
Swirl, Don’t Stir: Layer the ice cream base, berry sauce, and crumb in ribbons for defined ripples in every scoop.
Make the Crumb Topping Crunchy: Bake until golden and let it cool completely before mixing in to keep it crisp.
Freeze in a Shallow Container: This helps the ice cream firm up faster and more evenly.
Press Plastic Wrap Directly on Top: Prevents ice crystals from forming and keeps the texture ultra-creamy.
Let it Sit Before Scooping: Take the ice cream out of the freezer for 10-15 minutes before serving for the best texture.
Finish with a Touch of Olive Oil and Flaky Salt: Just before serving, the drizzle and sprinkle add flavor and a polished finish.
How to Store Homemade Brambleberry Crisp Ice Cream:
In the Freezer (Short-Term): Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Use a shallow container for faster freezing and more even texture.
Prevent Ice Crystals: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. This keeps the texture smooth and prevents freezer burn.
Keep the Crumb Topping Crunchy: If you prefer extra crunch, store some of the baked crumb topping separately at room temperature in an airtight container, then sprinkle on fresh before serving.
Freeze in Individual Portions: For easy serving, freeze in small jars or ramekins. Just remove from the freezer 5–10 minutes before eating to let it soften slightly.
Add Olive Oil and Flaky Salt Last: If making ahead, hold off on drizzling the olive oil and adding the sea salt until just before serving for the best flavor and finish.
Store the Brambleberry Sauce Separately: Refrigerate leftover brambleberry sauce in an airtight jar or container for up to 1 week. It also freezes well — store in a freezer-safe container for up to 2 months and thaw in the fridge before using.
Freeze Extra Crumble: If you have extra baked crumb, freeze it in a sealed bag or container for up to 1 month. Let it come to room temperature and re-toast in the oven for a fresh crunch.
FAQs:
Q: What is brambleberry crisp ice cream?
A: It’s a creamy vanilla bean ice cream swirled with a vibrant brambleberry sauce (a mix of berries like blackberries and raspberries) and layered with a buttery oat crisp crumble. This version is inspired by the popular Jeni’s flavor and made at home without a machine.
Q: Is this recipe no-churn?
A: Yes! This homemade brambleberry crisp ice cream is completely no-churn—no ice cream maker needed. Just mix, layer, and freeze.
Q: Can I use frozen berries for the brambleberry sauce?
A: Absolutely. Frozen berries work just as well as fresh and can be cooked down into a thick, jammy sauce.
Q: Can I use something store-bought instead of the homemade baked crumble?
A: Absolutely. Crushed graham crackers or cookies of your choice work great!
Q: How do I keep the crisp from getting soggy in the ice cream?
A: Make sure the crumble is fully baked and cooled before adding. You can also store extra topping separately and sprinkle it on right before serving.
Q: How long does the ice cream need to freeze?
A: Freeze for at least 6 hours, but overnight is best for a firm, scoopable texture.
Q: Can I skip the olive oil drizzle and sea salt?
A: You can—but the olive oil adds richness, and the flaky salt enhances the sweetness and balance. It’s a simple finish that elevates each bite.
Check out my other summer-inspired recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this homemade brambleberry crisp ice cream. Happy baking!
