This Easy No Churn Blueberry Pie Ice Cream is a creamy treat bursting with sweet blueberries. You won’t need an ice cream maker for this one—just mix it up and freeze!
Imagine enjoying a bowl of this ice cream on a hot day, with chunks of blueberry pie hidden inside. I can never just stop at one scoop; it’s too yummy to resist! 😋
Key Ingredients & Substitutions
Heavy Whipping Cream: This gives the ice cream its creamy texture. If you’re looking for a lighter option, you can use whipped topping instead, but the flavor won’t be quite the same.
Sweetened Condensed Milk: It adds sweetness and creaminess. If you’re dairy-free, try using coconut condensed milk or a dairy-free version if you can find one.
Blueberry Pie Filling: You can use store-bought blueberry filling for ease, or make your own by cooking fresh blueberries with a bit of sugar until they are thick. For a different flavor, consider substitution with raspberry or cherry filling.
Pie Crust Crumbs: I usually use graham cracker crumbs, but you can also use crushed cookies or store-bought pie crust for variety. Gluten-free options exist too!
Lemon Juice: This is optional but helps brighten the flavor of the blueberries. You can skip it or use another citrus like lime for a different twist.
How Do You Whip Heavy Cream for Ice Cream?
Whipping cream is a key step to creating that light and fluffy texture in your ice cream. Here are some tips to get it just right:
- Make sure your heavy whipping cream is cold—this helps it whip better.
- Use a clean, dry bowl to avoid any fat that could prevent whipping.
- Start on low speed gradually increasing to high to avoid splatter.
- Stop whipping once stiff peaks form. It should look thick and hold its shape.
Be careful not to over-whip, or you’ll end up with butter instead of whipped cream!
Easy No Churn Blueberry Pie Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup blueberry pie filling or fresh blueberries cooked down with sugar into a thick sauce
- 1 cup pie crust crumbs (graham cracker crumbs or a broken pie crust works well)
- Optional: 1 tablespoon lemon juice (to brighten the blueberry flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus a freezing time of at least 6 hours (or preferably overnight) to achieve the perfect scoopable texture. It’s a simple and fun process with delightful results!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat the cream on high speed until stiff peaks form. This step is crucial for a light and fluffy ice cream.
2. Mix the Sweetened Condensed Milk:
In a separate bowl, combine the sweetened condensed milk with the vanilla extract. If you’re using lemon juice, add that too! Stir until well blended.
3. Combine Mixtures:
Carefully fold the sweetened condensed milk mixture into the whipped cream. Use a spatula, and be gentle, so you keep all the airiness in the whipped cream. We want a smooth, light base!
4. Add the Blueberries:
Take about half of the blueberry pie filling and gently fold it into the ice cream base. This will create a nice swirl effect—don’t worry about mixing it fully! You want to see those beautiful blueberry ribbons throughout.
5. Layering Time:
Now, it’s time to layer the ice cream! In a freezer-safe loaf pan or container, add a layer of your ice cream base, followed by a layer of blueberry filling, and then a sprinkle of pie crust crumbs. Repeat this process until you’ve filled your container about 2-3 layers deep.
6. Swirling the Blueberries:
Using a knife or skewer, lightly swirl the remaining blueberry filling through the layered ice cream to create a marbled effect. It’ll look so inviting!
7. Freeze It:
Cover the container with plastic wrap or a lid, and place it in the freezer. Let it freeze for at least 6 hours, or overnight is even better, until firm.
8. Serve and Enjoy:
When you’re ready to enjoy your ice cream, scoop it into cones or bowls. Your creamy, fruity, no-churn blueberry pie ice cream is ready to delight your taste buds—enjoy every delicious bite!
This recipe captures the flavors of blueberry pie in a refreshing and creamy ice cream without the fuss of an ice cream maker—it’s a home run for dessert lovers!
FAQ for Easy No Churn Blueberry Pie Ice Cream
Can I Use Fresh Blueberries Instead of Blueberry Pie Filling?
Absolutely! If you prefer fresh blueberries, cook them down with a little sugar until they form a thick sauce. This will give you the fruity flavor similar to pie filling.
How Long Does This Ice Cream Last in the Freezer?
This ice cream can be stored in an airtight container in the freezer for up to 2 weeks. To keep the texture nice, ensure it’s well-covered to prevent freezer burn.
What if I Don’t Have Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use a whipped topping as a substitute. However, note that it may not be as rich or creamy as the original version.
Can I Make This Ice Cream Dairy-Free?
Yes! You can use coconut cream instead of heavy cream and coconut condensed milk in place of sweetened condensed milk for a delicious dairy-free version.
