This Easy No Churn Blueberry Pie Ice Cream is a creamy treat packed with sweet blueberries and crunchy pie crust bits. It’s super simple—no ice cream maker needed!
Honestly, it’s the best way to enjoy summer flavors without the fuss. Just mix, freeze, and reward yourself with a scoop! What’s not to love? 😋
I love serving it in a cone with a sprinkle of extra pie crust on top. It makes for a fun dessert that everyone enjoys, and it’s so easy to whip up for a hot day!
Key Ingredients & Substitutions
Heavy Whipping Cream: This is crucial for making the ice cream creamy and rich. If you want a lighter option, try using coconut cream or whipped coconut milk instead, but the texture will change slightly.
Sweetened Condensed Milk: This gives the ice cream its sweetness and creaminess. If you’d like a lower sugar option, you can use unsweetened condensed milk combined with a sweetener of your choice.
Blueberries: Fresh blueberries are wonderful, but you can use frozen ones if that’s what you have. Just make sure to thaw them and drain excess juice before cooking.
Pie Crust Crumbs: Store-bought crumbs save time, but homemade pie crust can add a personal touch. For a gluten-free option, use crushed gluten-free cookies or graham crackers.
How Do You Create the Perfect Swirl in Ice Cream?
Creating a pretty swirl with the blueberry mixture can be tricky, but it adds appeal and flavor. Here’s how to do it right:
- After folding in the blueberry puree, don’t overmix! Gently swirl it in just enough to create a marbled look.
- When dolloping the remaining blueberry mixture on top, use a spoon to drop spots randomly rather than spreading it.
- Use a knife or a skewer to gently swirl through the mixture, being careful not to blend it in completely.
Taking your time with this step enhances the visual appeal and lets you enjoy bites of blueberry along with the creamy base. Enjoy your ice cream-making adventure!
as a delightful dessert anytime. The creamy texture combined with sweet blueberry bursts and crunchy pie crust makes every scoop a treat. Enjoy your delicious creation!
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 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 cup pie crust crumbs (store-bought or homemade, crushed)
How Much Time Will You Need?
This delightful ice cream dish will take about 15 minutes of hands-on preparation time. After that, you’ll need to allow at least 6 hours or overnight for freezing so it sets properly. In total, you can expect to spend a little over 6 hours, including chilling time.
Step-by-Step Instructions:
1. Cook the Blueberry Mixture:
In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook while stirring gently until the blueberries begin to break down and the mixture thickens slightly, which should take about 10 minutes. Once done, remove from heat and let it cool completely.
2. Whip the Cream:
In a large mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer, whip the cream until stiff peaks form. This is important—it will make your ice cream light and fluffy!
3. Combine Ingredients:
Now, gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Use a spatula and take your time, mixing until everything is smooth and blended.
4. Add Blueberries and Crust:
Take half of the cooled blueberry mixture and gently fold it into the creamy mixture. Be careful to create a marbled effect instead of mixing it in entirely. Next, fold in the pie crust crumbs, saving a tablespoon for garnishing later.
5. Transfer to Container:
Pour the mixture into a loaf pan or a freezer-safe container. Spoon the remaining blueberry mixture on top and swirl it gently with a butter knife to create a pretty pattern.
6. Freeze the Ice Cream:
Sprinkle the reserved pie crust crumbs on top for added crunch and flavor. Cover the container tightly with a lid or plastic wrap, and place it in the freezer. Let it freeze for at least 6 hours or overnight until solid.
7. Serve and Enjoy:
When you’re ready to enjoy your homemade blueberry pie ice cream, scoop it into cones or bowls. It’s perfect for a hot summer day or
FAQ for Easy No Churn Blueberry Pie Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just thaw them before cooking to make sure they’re easier to break down into the sauce. Drain any excess juice to avoid a watery mixture.
How Can I Make This Ice Cream Dairy-Free?
You can substitute the heavy cream with coconut cream or any other non-dairy whipped cream. For the sweetened condensed milk, look for coconut condensed milk or a homemade version using coconut milk and sweetener.
Can I Add Other Mix-Ins?
Yes! Feel free to get creative. Chopped nuts, chocolate chips, or even a swirl of caramel will add extra flavor and texture to your ice cream. Just make sure to fold them in gently to maintain the creamy texture!
How Should I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It should keep well for up to 2-3 weeks, but it’s best enjoyed sooner. If it becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.
