This luscious and creamy no-churn ice cream tastes like your favorite summer pie. It's rich, easy to make and absolutely scrumptious. No eggs or ice cream machine needed!
Course Dessert
Cuisine American
Keyword blueberry pie ice cream, homemade ice cream, no churn ice cream
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.