Blueberry Pie Ice Cream
This luscious and creamy no-churn ice cream tastes like your favorite summer pie. Blueberry Pie Ice Cream is rich, easy to make and absolutely scrumptious. No eggs or ice cream machine needed!
You know what’s even better than pie? Ice Cream! This delicious ice cream maker tastes like summer with it’s yummy blueberry swirl paired with creamy vanilla ice cream.
I love making this homemade ice cream recipe because no special equipment is required. That’s the beauty of no-churn ice cream. Easy peasy.
Serve this blueberry ice cream on its own or with your favorite blueberry pie. You can even top with fresh blueberries for a pop of natural flavors and color.
Why You’ll Love Blueberry Pie Ice Cream
- Easy no-churn ice cream recipe
- No ice cream maker is required
- Rave reviews from family and friends
- Great ice cream to serve in the summer
- Tastes like summer time
Ingredients
- Heavy Cream – Make sure it’s cold.
- Sweetened condensed milk – You will need the whole 14oz. can.
- Blueberry pie filling – Use homemade blueberry pie filling or the canned version.
- Graham crackers – Crush them yourself with a rolling pin or buy the graham cracker crumbs.
- Vanilla extract – I prefer real vanilla extract, but artificial vanilla extract is good, too. You can also make your own homemade vanilla extract.
- Cinnamon
How to Make Blueberry Pie Ice Cream
- Step One: Place a loaf pan in the freezer to chill.
- Step Two: In a large mixing bowl, beat the heavy cream with a mixer until stiff peaks form.
- Step Three: Gently stir in sweetened condensed milk, vanilla and cinnamon.
- Step Four: Remove the loaf pan from the freezer and pour ½ of the ice cream mixture in the loaf pan.
- Step Five: Spread half of the crushed graham crackers over the top of the ice cream. Dot half of the blueberry pie filling over the top of the cream mixture. Pour the remaining ice cream mixture on top and repeat with the graham crackers and remaining blueberry pie filling. Use a butter knife to swirl the blueberry filling into the ice cream.
- Step Six: Place the ice cream in the freezer and chill for 6 to 8 hours until the ice cream is set. Serve in bowls or scoop into an ice cream cone.
Equipment Needed
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What to Serve with No-Churn Blueberry Pie Ice Cream
- Blueberry Bread
- Blueberry Upside Down Cake
- Blueberry Buckle
- Blueberry Crackle Cake
- Blueberry Tea Cake
Variations and Substitutions
- Use another pie filling in place of the blueberry pie filling. You could try cherry pie filling or apple pie filling.
- Use frozen blueberries instead of the blueberry pie filling to make blueberry ice cream.
- Use crushed shortbread cookies instead of the graham cracker crumbs.
- You can also use broken up pie chips instead of the graham cracker crumbs.
Storage Instructions
Store leftover ice cream in an airtight container in the freezer for 3 to 4 weeks.
You can also store in the loaf pan with plastic wrap for up to 1 week.
Recipe Tips and Tricks
- The trick to the perfect homemade ice cream is to freeze the loaf pan before you start to use it. You will want it to be chilled and cold.
- Don’t over-mix the ingredients. Stop when stiff peaks form. If you mix too much, it will turn into butter.
- Make sure to allow the ice cream to sit in the freezer for at least 6 hours. You want it to be perfectly frozen for best results.
Ice Cream Recipes
- Homemade Vanilla Ice Cream
- Ice Cream Pie
- Chocolate Cake Ice Cream
- Mint Chocolate Chip Ice Cream
- Strawberry Ice Cream
- Maple Walnut Ice Cream
- Chocolate Cake Ice Cream
- Toasted Marshmallow Ice Cream
Try my Blueberry Cobbler.
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Blueberry Pie Ice Cream
Ingredients
- 2 cups heavy cream cold
- 1 can (14oz) sweetened condensed milk
- 1 ½ cups blueberry pie filling
- 6 graham crackers crushed
- 1 tsp vanilla extract
- ¼ tsp cinnamon
Instructions
- Place a loaf pan in the freezer to chill.
- In a large mixing bowl, beat the heavy cream with a mixer until stiff peaks form.
- Gently stir in sweetened condensed milk, vanilla and cinnamon.
- Remove the loaf pan from the freezer and pour ½ of the ice cream mixture in the loaf pan.
- Spread half of the crushed graham crackers over the top of the ice cream. Dot half of the blueberry pie filling over the top of the cream mixture. Pour the remaining ice cream mixture on top and repeat with the graham crackers and remaining blueberry pie filling. Use a butter knife to swirl the blueberry filling into the ice cream.
- Place the ice cream in the freezer and chill for 6 to 8 hours until the ice cream is set. Serve in bowls or scoop into an ice cream cone.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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