This Easy No Churn Blueberry Pie Ice Cream is like summer in a bowl! With sweet blueberries and a creamy texture, it makes hot days feel cooler instantly.
What I love most is that there’s no ice cream maker needed—just mix, freeze, and enjoy! It’s a fun treat to share, and trust me, everyone will ask for more! 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is essential for a rich, creamy texture. If you want a lighter option, you could use coconut cream, though it may change the flavor slightly.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re looking for a dairy-free alternative, sweetened coconut milk can work in place of regular condensed milk.
Blueberries: Fresh blueberries are great, but if you can’t find them, frozen ones work too. Just thaw and drain the excess juice before using.
Granulated Sugar: Adjust the sugar based on how sweet your blueberries are. If you’re watching sugar intake, feel free to use a sugar substitute like honey or agave syrup.
Pie Crust: Crushed graham crackers are a classic, but you can always use cookie crumbs or even crushed nuts for a different flavor and texture!
How Do You Make the Perfect Blueberry Compote?
Making the blueberry compote is key for this recipe. It adds that delicious burst of flavor and color. Here’s how:
- Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. This helps release the juices.
- Cook for about 5-7 minutes, stirring gently, until the mixture thickens slightly. You want it to have some juice but also a nice thickness.
- Remove from heat and let it cool completely before folding it into the ice cream mixture. This prevents the cream from melting when mixed.
Taking your time with the compote makes all the difference in flavor!
Easy No Churn Blueberry Pie Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar (adjust based on sweetness of berries)
- 1 tbsp lemon juice
- 1/2 cup crushed pie crust or graham cracker crumbs
How Much Time Will You Need?
This recipe takes around 15 minutes of preparation time, plus a freezing time of at least 6 hours (or overnight). So, in total, you’re looking at about 6 hours and 15 minutes before you can enjoy this delicious ice cream!
Step-by-Step Instructions:
1. Make the Blueberry Compote:
In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until the berries start to release their juices and the mixture thickens slightly, which should take about 5-7 minutes. Once done, remove from heat and let it cool completely.
2. Whip the Heavy Cream:
In a large mixing bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. This means when you lift the mixer out of the cream, the peaks hold their shape and don’t fall over.
3. Combine the Ingredients:
Gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Be careful not to deflate the whipped cream too much as you combine these ingredients.
4. Swirl in the Blueberry Compote:
Next, fold in your cooled blueberry compote. Swirl it into the cream mixture to create a beautiful marbled effect, but don’t overmix—leave some pretty swirls visible!
5. Add the Crunch:
Sprinkle in the crushed pie crust or graham cracker crumbs and fold gently to mix them in while still keeping some of the swirls intact. This will give you that pie-like texture in your ice cream.
6. Freeze the Mixture:
Transfer your ice cream mixture into a loaf pan or a freezer-safe container. Cover it with plastic wrap or a lid to prevent ice crystals from forming.
7. Freeze Until Firm:
Place the container in the freezer and let it freeze for at least 6 hours or overnight until it’s completely firm.
8. Serve and Enjoy:
When you’re ready to enjoy your ice cream, let it sit at room temperature for about 5 minutes to soften a little. Then scoop it into cones or bowls and enjoy the delicious blueberry pie flavors along with the crunchy pie crust bits!
FAQ for Easy No Churn Blueberry Pie Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Frozen blueberries work great. Just thaw them and drain any excess liquid before cooking them down to make the compote.
How Do I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Make sure to cover it tightly to prevent ice crystals from forming.
Can I Make This Recipe Dairy-Free?
Absolutely! Use coconut cream in place of heavy cream and a dairy-free sweetened condensed milk alternative to keep it creamy and delicious!
What Other Mix-Ins Can I Add?
You can add slivered almonds, crushed cookies, or even chunks of real pie if you want a different texture and flavor. Get creative with your favorite additions!
