What happens when fall fruit meets cozy crumble in frozen form? You get Plum Streusel Ice Cream, and it’s pure autumn magic in a bowl. Step aside, vanilla. This ice cream is basically a cozy sweater for your soul—except cold and creamy.
First things first: plums. They’re tart. They’re sweet. They bring a ruby glow to every scoop. You puree them. Then simmer with sugar, ground cinnamon, and a cheeky whisper of cardamom. Suddenly, your kitchen smells like a European Christmas market—minus the pushy mulled wine vendors.
Meanwhile, let’s talk about the base of this Plum Streusel Ice Cream. It’s custard-rich, velvety, and ready to hug those plum vibes. Egg yolks meet sugar for a sweet little dance. Warm milk and cream join the party. You whisk, then temper.
Now, freeze that glorious mix like it’s heading into an Arctic adventure. Don’t skip the cling film snuggle—it’s the secret to avoiding that dreaded freezer crust of doom. So make sure that the plastic film touches the top of the custard. Then, while it chills, you get to make streusel.
Streusel – 2 Ways
Oh yes, the crunchy, buttery crumbs that make this Plum Streusel Ice Cream extra irresistible. Here, you have two options. Firstly, mix the streusel ingredients. Then chill until ready to use. Secondly, bake them until crunchy and golden on a parchment-lined sheet pan. Either way, they’re the heroes of this frosty fairytale.
Once the base is churned, fold in those nuggets of streusel joy. What you get is not just ice cream. It’s a celebration of texture and taste. Tart meets sweet. Smooth meets crunchy. Summer flirts with fall, and everyone wins.
Serve it soft if you like drama. Freeze it longer if you crave perfect scoops. Either way, Plum Streusel Ice Cream steals the show. It’s the ultimate dessert for Oktoberfest, Thanksgiving, Christmas, or Tuesday night when you just need a little happiness on a spoon.
Plum Streusel Ice Cream
Ingredients
For the ice cream:
- 1 lb ripe plums
- 1 cup sugar divided
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 2 cups heavy cream
- 2 cups milk
- 8 egg yolks
For the streusel:
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
Instructions
Make the Ice Cream Base:
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Pit the plums. Cut into pieces and puree in a food processor.
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Transfer to a saucepan. Add 1/4 cup of sugar, cinnamon, and cardamom.
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Cook until the sugar has dissolved. Set aside.
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Beat the remaining 1/2 cup of sugar and the egg yolks until creamy.
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Whisk the milk, cream, vanilla, and 1/4 cup of the remaining sugar in a saucepan over medium heat until the sugar has dissolved.
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Slowly pour a small amount of the warm mixture into the egg yolk mixture, whisking constantly to temper the eggs.
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Combine the egg and creamy mixtures.
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Whisk in the cooked plums and the cinnamon.
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Reheat, whisking constantly until the mixture thickens. It should coat the back of a wooden spoon.
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Pour into a bowl. Cover with plastic cling film, making sure the plastic touches the top of the mixture.
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Refrigerate for 4 hours or overnight.
Make the Streusel:
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Preheat the oven to 350°F
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Line a baking sheet with parchment paper.
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Cream the butter and brown sugar for about 3 minutes until light and fluffy.
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Stir in the flour, cinnamon, cardamom, and salt.
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Mix with your hands to form crumbs.
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Spread the crumble on the prepared baking sheet.
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Bake for 5 minutes. Let cool.
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Break up any large pieces.
Assemble & Finish:
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Process according to your ice cream manufacturer's directions.
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Fold in the streusel.
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If you have a soft serve consistency. The ice cream is ready to eat. However, if you want a firmer, scoopable consistency, transfer to a freezer-safe covered container. Refreeze for 1-2 hours.
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Scoop and serve.
So, do you like this Plum Streusel Ice Cream? Then also check out some of these other delicious recipes:
BUTTERY HAZELNUT SPÄTZLE
PLUM CARDAMOM MARZIPAN STRUDEL
ORANGE PEPPER CREAM CHICKEN