This no churn blueberry pie ice cream recipe starts with a homemade vanilla ice cream base that has a blueberry sauce swirled into the ice cream, along with crushed graham crackers. The ice cream is creamy, smooth, and filled with fresh blueberries!
This post is sponsored by Oregon Blueberry Growers. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This blueberry ice cream will remind you of your favorite blueberry pie recipe, but better! The blueberry filling creates a delicious blueberry swirl that tastes just as good as it looks!
Creamy ice cream is so simple to make at home and you don't even need an ice cream maker. I also love this cake batter ice cream and vanilla strawberry swirl ice cream.
Because this is a no churn ice cream recipe, you don't need any special equipment like an ice cream maker, just simple ingredients!
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As a self taught baker, I love when it's blueberry season. I get to make some of my favorite desserts, including this no bake blueberry cheesecake and moist blueberry cupcakes.
So this year, instead of baking up mini blueberry hand pies, make this homemade blueberry ice cream instead!
The blueberry pie filling (which is similar to the topping on these blueberry mini cheesecakes) along with the buttery graham cracker pieces are truly the best parts about this creamy ice cream recipe.
Ingredients for No Churn Blueberry Pie Ice Cream
- Blueberries: Fresh Oregon blueberries are what you'll need.
- Corn Starch: This helps to thicken the blueberry mixture as it's cooking.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Sweetened Condensed Milk: Use whichever brand you prefer, just don't use fat-free.
- Graham Crackers: I used the honey flavored graham crackers, but you could also use the cinnamon or chocolate ones!
See the recipe card for the full ingredients list and the exact amounts.
How to Make Blueberry Pie Ice Cream
Step 1: Mix together the blueberries, sugar, water, and cornstarch in a medium saucepan over medium heat.
Step 2: Cook the mixture until it has thickened and the berries have softened while stirring occasionally.
Transfer to a small bowl and cool completely in the refrigerator.
Step 3: In a large bowl of a stand mixer, whisk the heavy whipping cream to stiff peaks.
Step 4: In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until fully combined.
Fold in a ½ cup of the whipped cream gently using a rubber spatula. Then fold in the remaining whipped cream until smooth and combined.
Step 5: Spread half of the ice cream base into a bread pan. Add a ½ cup of the blueberry pie filling and half of the crushed crackers.
Step 6: Use a butter knife to swirl everything together. Then repeat with the rest of the ice cream mixture, filling, and crackers.
Cover the bread pan with plastic wrap and then foil. Freeze for at least 4 hours.
Storing & Freezing
The ice cream needs to freeze for at least 4 hours before eating. I like to do it overnight.
Once set, the ice cream will last in the freezer for to 2 months. Be sure to cover it tightly with foil or a freezer-safe lid to avoid freezer burn and ice crystals.
Oregon Blueberries
My home state, Oregon, is one of the top producing states for blueberries in the United States. I absolutely love that I have the option to pick my own blueberries during harvest season.
Every summer my family always looks forward to going blueberry picking at one of the many u-pick farm locations throughout the state. In fact, there's one right down the street from me!
Before the blueberry season ends, you must take the family out to your local u-pick farm. And be sure to pick extras, so you can freeze them and have delicious Oregon blueberries even during the winter months!
Check out this fresh blueberry bundt cake that also uses fresh Oregon blueberries.
Expert Baking Tips
- Loaf Pan: Use a 9x5-inch bread pan to freeze the ice cream. This works great because the ice cream completely fills up the pan. Just be sure to cover the pan with foil to avoid freezer burn. You could also use any freezer-safe container.
- Blueberry Mixture: Before swirling on the sweet mix of blueberry pie filling, be sure it has completely chilled. If it's warm or hot, it will melt the ice cream base. Place the puree in the freezer if you need it to cool fast.
- Stiff Peaks: The heavy whipping cream needs to be whipped to stiff peaks. This means that the peaks stand straight up when lifting up the whisk. It needs to be thick when folding into the ice cream base. If not, the ice cream won't set up properly when freezing.
- Freeze Time: The ice cream needs to freeze for at least 4 hours before eating. I recommend freezing overnight if you can.
Recipe FAQs
Churned ice cream contains egg yolks, whereas no churn ice cream does not. Sweetened condensed milk is also used to sweeten no churn ice cream instead of granulated sugar.
You cannot. Heavy whipping cream has a certain amount of fat that is needed to create thick whipped cream. So nonfat milk, skim milk, or even heavy cream cannot be used to replace heavy whipping cream.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
No Churn Blueberry Pie Ice Cream
Equipment
- 9-inch Bread Pan
- Electric Stand Mixer
- Mixing Bowls
- Rubber Spatula
- Saucepan
- Ice Cream Scoop
Ingredients:
Blueberry Pie Filling
- 3 cups fresh blueberries
- ½ cup sugar
- 2 tablespoons water
- 1 tablespoon corn starch
Vanilla Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 5 graham crackers, crushed
Instructions:
Blueberry Pie Filling
- In a medium saucepan over medium heat, mix together the blueberries, sugar, water, and corn starch. Stir occasionally until the berries start to pop and release their juices. You can use the back of your rubber spatula to help with this process.
- Cook for about 10-15 minutes until the blueberry filling has thickened. Then transfer to a small bowl and cool completely in the refrigerator.
Vanilla Ice Cream
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form (1-2 minutes). Put the bowl in the refrigerator while you prepare the other components.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined. Fold in ½ cup of the whipped cream using a rubber spatula and then gently fold in the rest until smooth and fully combined.
- Spread half of the ice cream mixture into the bread pan. Add a ½ cup of the blueberry pie filling and half of the crushed graham crackers. Use a toothpick or a butter knife to swirl into the ice cream base. Then add the rest of the ice cream mixture, a ½ cup of filling, and the rest of the graham crackers. Swirl on top again.
- Cover the pan with plastic wrap and then foil. Freeze for at least 4 hours (overnight preferred).
I absolutely love making homemade ice cream now and this blueberry pie ice cream really hits the spot! It definitely satisfies my pie craving without having to make an actual pie.