This Easy No Churn Blueberry Pie Ice Cream is a dreamy treat packed with sweet blueberries and creamy goodness. No ice cream maker? No problem—just whip and freeze!
Honestly, the best part is the crunchy pie crust pieces mixed in. It gives each scoop a fun surprise! I love enjoying this in a cone on hot days; it feels like a summer party in my mouth! 😋
Key Ingredients & Substitutions
Heavy Whipping Cream: This is what gives the ice cream its rich and creamy texture. If you want a lighter version, you can swap half of it with milk, though the consistency will be thinner.
Sweetened Condensed Milk: This adds sweetness and creaminess without needing to churn. If you’re looking for a lower sugar option, you can find unsweetened condensed coconut milk as a great substitute.
Blueberries: Fresh blueberries are best for flavor, but frozen blueberries work just as well. If you find blueberries too tart, you can also use strawberries or raspberries for a different fruit twist!
Pie Crust or Graham Cracker Crumbs: A key component for that pie crust crunch! If you don’t have pie crust, crushed cookies or even nuts can work for an exciting texture.
What’s the Best Way to Whip Cream for Ice Cream?
Whipping cream is a crucial step for making ice cream fluffy. Here’s how to get it just right:
- Start with cold heavy whipping cream. Chill your bowl and beaters for extra fluffiness.
- Use an electric mixer on high speed. Whip until you see stiff peaks form—this takes about 2-3 minutes.
- Be careful not to over-whip. If it starts looking grainy, you’ve gone too far!
This light and airy whipped cream is what makes the ice cream feel velvety when you scoop it! Enjoy making this delightful summer treat! 🍦💙
How to Make 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 fresh or frozen blueberries
- 1/4 cup granulated sugar (if using fresh blueberries)
- 1 tablespoon lemon juice (optional, for blueberry brightness)
- 1 cup crushed pie crust or graham cracker crumbs
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus you’ll need at least 6 hours (or overnight) to freeze the ice cream. It’s perfect for putting together in the evening and enjoying the next day!
Step-by-Step Instructions:
1. Prepare Blueberry Swirl:
If you’re using fresh blueberries, start by combining the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally and cook until the blueberries start to break down and thicken, which should take about 8-10 minutes. Once done, remove it from heat and let it cool completely. If you’re using frozen blueberries instead, simply thaw them and mash them with sugar until slightly sweetened or use a store-bought blueberry pie filling.
2. Whip the Cream:
In a large bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat on high speed until stiff peaks form, which usually takes about 2-3 minutes. This step is essential as it creates the light and fluffy texture of your ice cream!
3. Mix the Base:
Now, gently fold in the sweetened condensed milk and vanilla extract into your whipped cream. Be careful not to deflate the whipped cream too much; you want it to stay light and airy. Mix until everything is fully combined and smooth.
4. Combine Blueberry Swirl and Pie Crust:
Take half of your cooled blueberry mixture and fold it into the cream base to create a beautiful marbled effect. Try not to mix it in too much, so you can still see the swirls! Next, fold in the crushed pie crust or graham cracker crumbs for that delicious crunch.
5. Freeze:
Transfer the mixture into a loaf pan or an airtight container. Top it with the leftover blueberry mixture, swirling it on top for a lovely finish. You can sprinkle a bit of extra crust on top for some visual appeal as well!
6. Freeze Until Firm:
Pop your ice cream in the freezer and let it freeze for at least 6 hours or overnight until it’s nice and firm.
7. Serve & Enjoy:
Once frozen, scoop out the creamy blueberry pie ice cream into cones or bowls and enjoy every delightful bite! This creamy, fruity dessert with a crunchy pie crust twist is sure to be a hit!
This no churn ice cream is incredibly easy to make and perfect for warm days. It’s rich with flavor and comes together without any complicated equipment. You’re going to love it! 🍦💙
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just thaw them first, then lightly mash with sugar if desired. You can even use them as-is for a bit of extra texture.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for up to two weeks. To serve, let it sit at room temperature for a few minutes before scooping to make it easier!
Can I Make This Ice Cream Dairy-Free?
Yes, you can! Substitute the heavy cream with full-fat coconut cream and use a dairy-free sweetened condensed milk to create a delicious dairy-free version of this dessert.
What Can I Use Instead of Pie Crust or Graham Cracker Crumbs?
If you don’t have pie crust or graham cracker crumbs, consider using crushed cookies like Oreos, or even chopped nuts for added crunch and flavor. Get creative!
