This Easy No Churn Blueberry Pie Ice Cream is a creamy delight bursting with blueberry flavor! It doesn’t need an ice cream maker, making it super simple to whip up.
Who knew ice cream could be this easy? I love tossing in a few extra blueberries just for fun. And hey, you won’t even have to wait in line at the store for this treat!
Key Ingredients & Substitutions
Heavy Whipping Cream: This ingredient is essential for that creamy texture. If you’re looking for a lighter option, you can try using full-fat coconut cream, which also adds a nice flavor!
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re dairy-free, look for coconut or almond milk alternatives for a similar effect. Just make sure they’re sweetened!
Blueberries: Use fresh blueberries for the best taste, but frozen works well too. If you have other berries like raspberries or strawberries, feel free to mix them in for a berry medley!
Graham Crackers: They give a nice crunch. If you need a gluten-free option, gluten-free graham crackers or crushed almonds could work just fine.
How Do You Get the Blueberry Swirl Just Right?
The blueberry swirl is what makes this ice cream special! Here’s how to make it perfect:
- Cook the blueberries with sugar on medium heat until they break down. Stir constantly to avoid burning.
- Once thickened, allow it to cool completely before adding it to the ice cream base. This helps keep the colors vibrant!
When you layer the blueberry sauce and ice cream base, don’t be afraid to swirl it gently. Too much mixing will blend the colors; you want a nice marbled effect!
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 ½ cups fresh or frozen blueberries
- ½ cup granulated sugar (if using fresh blueberries)
- 1 tsp vanilla extract
- ½ tsp lemon juice (optional, enhances blueberry flavor)
- 1 cup crumbled graham crackers or pie crust crumbs
- Optional: pinch of salt to balance sweetness
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prepare, plus 6 hours of freezing time to set. So, you can whip it up quickly and then let it chill while you wait to enjoy the creamy goodness!
Step-by-Step Instructions:
1. Prepare Blueberry Swirl:
In a small saucepan, combine the blueberries and sugar (skip the sugar if using sweetened frozen blueberries). Cook over medium heat, stirring frequently until the blueberries break down and the mixture thickens to a jam-like consistency, which should take about 10-15 minutes. Once it’s ready, remove from heat and stir in the lemon juice if you’re using it. Allow this mixture to cool completely.
2. Whip Cream:
In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form. This will give your ice cream that light and fluffy texture!
3. Mix Base:
Gently fold the sweetened condensed milk and the vanilla extract into the whipped cream until everything is well combined. Be careful not to deflate the cream too much! You want to keep it fluffy.
4. Combine:
Now, it’s time to layer! In a loaf pan or any freezer-safe container, start layering. Scoop some of the ice cream base in, then dollop a bit of the blueberry mixture on top. Sprinkle some graham cracker or pie crust crumbs. Use a knife or spatula to gently swirl these layers together for a beautiful marbled look. Keep layering until you finish your ingredients, topping it with a final swirl of blueberry sauce and a sprinkle of crumbs.
5. Freeze:
Cover the container tightly with plastic wrap or a lid, then pop it in the freezer for at least 6 hours or overnight until it’s firm and ready to scoop.
6. Serve:
When you’re ready to enjoy, scoop the ice cream into cones or bowls. Relish the creamy texture, the fruity bursts of blueberry, and the crunchy crumbly bits of graham cracker—what a delightful combination! Enjoy!
This no churn ice cream captures the essence of blueberry pie with its swirled berry sauce and crunchy pie crust texture—no ice cream maker needed! Perfect for satisfying cravings all year round!
FAQ for Easy No Churn Blueberry Pie Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work wonderfully in this recipe. You can skip the sugar if you’re using sweetened frozen blueberries, as they’re often already sweetened. Just cook them directly from frozen!
How Can I Make This Ice Cream Dairy-Free?
To make a dairy-free version, substitute the heavy whipping cream with full-fat coconut cream and use a dairy-free sweetened condensed milk. Ensure that the vanilla extract is also free from dairy additives.
How Should I Store Leftover Ice Cream?
Store any leftovers in an airtight container in the freezer. Make sure to press plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming. It should stay fresh for up to 2 weeks!
Can I Add Other Mix-Ins or Fruit?
Definitely! Feel free to mix in other fruits like raspberries or strawberries, or even chocolate chips for added texture. Just keep an eye on the total volume to ensure the mixture still freezes properly.
