This Easy No Churn Blueberry Pie Ice Cream is a sweet and creamy treat that’s perfect for warm days! Just mix blueberries with cream, and you’ve got a delicious dessert in no time.
You won’t believe how easy it is to make! I love the little bursts of blueberry in every scoop. It’s my go-to for movie nights, and trust me, you might not want to share! 🍦
Key Ingredients & Substitutions
Heavy whipping cream: This ingredient gives the ice cream its creamy texture. You can substitute it with a lighter cream or even coconut cream for a dairy-free option, though the texture may vary.
Sweetened condensed milk: This is essential for sweetness and creaminess. If you’re looking for a healthier alternative, consider using evaporated milk mixed with a bit of sugar or a homemade version using non-dairy milk and sugar.
Blueberries: Fresh blueberries work great, but if they’re out of season, frozen blueberries can be a good substitute. You could also try other fruits like strawberries or raspberries for different flavors.
Graham crackers: These crumbs create that pie-like texture. If you’re gluten-free, you can use gluten-free graham crackers or crushed nuts as a crunchy alternative. I personally love using Oreo crumbs for a fun twist!
How Do You Create the Perfect Blueberry Swirl?
The blueberry swirl is key to making this ice cream special. Start by gently cooking the blueberries with sugar and lemon juice. This helps break them down and enhances their flavor. Make sure to keep stirring to prevent sticking.
- Cook over medium heat for 8-10 minutes until the blueberries have burst and the mixture thickens.
- Allow it to cool completely before adding to the ice cream mixture; this prevents the ice cream from melting.
Swirling the cooled blueberry mixture into the ice cream should be done gently. You want lovely swirls without fully incorporating it. This way, you’ll get delicious blueberry bites in every scoop!
Easy No Churn Blueberry Pie Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar (for blueberry sauce)
- 1 teaspoon lemon juice
For the Pie Texture:
- 1/2 cup crushed graham crackers or pie crust crumbs
How Much Time Will You Need?
This delicious ice cream recipe takes about 15 minutes of prep time, plus 6 hours to freeze. So, while it’s quick to put together, make sure to plan ahead for it to chill perfectly!
Step-by-Step Instructions:
1. Make the Blueberry Swirl:
In a small saucepan, combine the fresh or frozen blueberries, granulated sugar, and lemon juice. Cook this over medium heat, stirring occasionally, for about 8-10 minutes. The goal is to break down the blueberries and let the mixture thicken a little. Once done, set it aside to cool completely.
2. Whip the Cream:
Grab a mixing bowl and an electric mixer. Pour in the cold heavy whipping cream and whip it until you get stiff peaks. This means when you lift the mixer out, the cream holds its shape. This step is crucial for creamy ice cream!
3. Mix Base Ingredients:
In another large bowl, whisk together the sweetened condensed milk and vanilla extract until well combined. This will be the sweet creamy base of your ice cream.
4. Combine the Mixtures:
Now, it’s time to gently fold the whipped cream into the condensed milk mixture. Do this slowly and carefully so you keep the air in the whipped cream—this is what gives your ice cream that fluffy texture!
5. Assemble the Ice Cream:
In a loaf pan or any freezer-safe container, pour half of the ice cream mixture. Next, dollop half of the cooled blueberry mixture over it and sprinkle half of the crushed graham crackers on top. Use a knife or skewer to gently swirl this together, creating lovely blueberry ribbons within the ice cream.
6. Repeat the Layers:
Pour the remaining ice cream mixture on top, followed by the rest of the blueberry mixture and the graham crackers. Again, swirl gently to combine without fully mixing it in.
7. Freeze:
Cover your container with plastic wrap or a lid and freeze the ice cream for at least 6 hours, or until it’s solid. The longer it freezes, the better it will set!
8. Serve and Enjoy:
When you’re ready to serve, scoop the no churn blueberry pie ice cream into cones or bowls. Take a moment to appreciate the creamy blend of flavors and the delightful crunch of graham cracker! Enjoy every delicious bite!
This easy no churn recipe means you don’t need an ice cream maker, making it super simple to create a creamy, sweet treat with that classic blueberry pie flavor. Perfect for hot summer days or as a lovely dessert anytime!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits Instead of Blueberries?
Absolutely! This recipe works well with other berries like strawberries, raspberries, or blackberries. You can also mix fruits for more variety. Just adjust the sugar to taste, as some fruits are sweeter than others.
How Can I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container to prevent freezer burn. It can last in the freezer for up to 2-3 weeks, but the texture is best within the first week. Just note that you may need to let it soften a bit before scooping!
Can I Make This Ice Cream Dairy-Free?
Yes, you can make this recipe dairy-free by using coconut cream instead of heavy whipping cream and opting for dairy-free sweetened condensed milk. The flavor will change slightly, but it will still be delicious!
What If I Don’t Have Graham Crackers?
No worries! You can substitute graham crackers with crushed cookies (like Oreos) for a different flavor, or use crushed nuts for a gluten-free option. You can even make a simple pie crust if you’re feeling adventurous!
