This Easy Blueberry Pie No Churn Ice Cream is a fun and sweet treat! It combines creamy goodness with the juicy taste of blueberries for a dessert that’s hard to resist.
You don’t need an ice cream maker for this one, which makes it a breeze. I love how the bright blueberries add a pop of color, and they taste amazing! 🍦💙
Key Ingredients & Substitutions
Heavy Whipping Cream: This is crucial for a creamy texture. If you want a lighter option, you can use cold coconut cream for a dairy-free version that still whips up nicely!
Sweetened Condensed Milk: This adds sweetness and helps create a smooth texture. For a healthier alternative, consider using coconut sweetened condensed milk or evaporated milk, though the texture might be less creamy.
Blueberries: Fresh blueberries are fantastic, but frozen ones work just as well. They’re convenient and still taste great. If you want a twist, try using raspberries or blackberries!
Graham Crackers: I use crushed graham crackers to mimic a pie crust flavor. If you’re gluten-free, feel free to use gluten-free graham crackers or oats processed into crumbs.
How Do You Get the Right Creamy Texture in No Churn Ice Cream?
Getting the right texture is key to no churn ice cream. Start by ensuring your heavy cream is very cold before whipping. This helps to achieve stiff peaks that create that fluffy, creamy body.
- Use an electric mixer for the best results; hand-whipping can take a lot longer.
- Be gentle when folding in the sweetened condensed milk; you want to keep the air in the whipped cream.
- When layering the mixture and blueberry sauce, don’t worry about it being perfect! The swirls will look beautiful once frozen.
Easy Blueberry Pie No Churn Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar (optional, for blueberry sauce)
- 1 cup crushed graham crackers or pie crust crumbs
How Much Time Will You Need?
This delightful no churn ice cream takes about 15 minutes of prep time, plus at least 6 hours to freeze or overnight. It’s easy to make and perfect for a hot day or whenever you’re in the mood for a sweet treat!
Step-by-Step Instructions:
1. Prepare the Blueberry Sauce:
In a small saucepan, mix the blueberries with the sugar (if you’re using it). Cook this mixture over medium heat while stirring occasionally until the blueberries burst and let out their juices. This should take roughly 5-7 minutes. Once done, remove it from the heat and allow it to cool completely.
2. Whip the Cream:
In a large mixing bowl, take your cold heavy whipping cream and whip it using an electric mixer until you reach stiff peaks. This means the cream should hold its shape well when you lift the beaters out of it.
3. Combine Base:
Now, gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Be careful not to deflate the whipped cream—this is what keeps your ice cream soft and airy!
4. Layer the Ice Cream:
Grab a freezer-safe container and start by spooning a layer of the cream mixture into it. Next, add a layer of your prepared blueberry sauce, followed by a sprinkle of crushed graham crackers. Repeat these layers until you’ve used up all the ingredients, finishing with a layer of the cream on top.
5. Swirl:
Using a knife or a skewer, gently swirl the layers to create a beautiful marbled effect. Don’t worry about perfection—each scoop will be a delightful surprise!
6. Freeze:
Cover the container tightly with a lid or plastic wrap. Place it in the freezer and let it sit for at least 6 hours or overnight until it’s firm enough to scoop.
7. Serve:
Once your ice cream is ready, scoop it into cones or bowls and enjoy your delicious blueberry pie no churn ice cream! It’s a fantastic dessert that’s sure to please!
This recipe yields a creamy, fruity ice cream reminiscent of blueberry pie — and the best part? No ice cream maker is needed! Enjoy every last bite! 🍦💙
FAQ about Easy Blueberry Pie No Churn Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just be sure to thaw them slightly before cooking to help them release their juices more quickly.
How Long Can I Store This Ice Cream?
You can store this no churn ice cream in the freezer for up to 2 weeks. Make sure it’s in a tightly sealed container to prevent freezer burn.
What Can I Substitute for Heavy Whipping Cream?
If you’re looking for a lighter option, you can use cold coconut cream as a dairy-free alternative. Just keep in mind that the texture and flavor will differ slightly!
How Do I Make This Ice Cream Sweeter?
If you prefer a sweeter ice cream, add a bit more sugar to the blueberry sauce or adjust the sweetness of the sweetened condensed milk. You can mix in a little honey or maple syrup as well for some extra flavor.
