No Churn Blueberry Pie Ice Cream
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!
Servings: 12 scoops
Calories: 322kcal
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).
Notes
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.
Storage: 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.
Nutrition
Serving: 1scoop | Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 140mg | Potassium: 200mg | Fiber: 1g | Sugar: 33g | Vitamin A: 691IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 0.5mg
