This Easy Blueberry Pie No-Churn Ice Cream is a summer treat you can’t resist! With fresh blueberries and a creamy base, it’s like having a slice of pie in every scoop.
It’s super fun to make too! Just mix, freeze, and enjoy. I always find myself sneaking extra bites when no one’s looking—who can blame me? 🍦😋
Key Ingredients & Substitutions
Heavy Whipping Cream: This ingredient creates a rich and creamy texture. If you’re looking for a lighter option, you can try using coconut cream, but it will alter the flavor slightly.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re looking for a dairy-free option, look for coconut or almond-based condensed milk alternatives available at many grocery stores.
Blueberries: Fresh blueberries are best for flavor, but frozen blueberries work well too. If blueberries aren’t available, consider using strawberries or raspberries for a different twist!
Graham Cracker Crumbs: These give the pie crust flavor. If you’re avoiding gluten, you can easily use gluten-free graham crackers or crushed nuts as an alternative for a crunchy base.
How Do I Properly Whip Heavy Cream?
Whipping cream can be tricky! Here are some tips to get those perfect stiff peaks:
- Start with cold cream straight from the fridge for better whipping.
- Use a clean bowl and beaters to avoid any residual fats that can prevent the cream from whipping up properly.
- Beat on medium speed until you see soft peaks form, then increase to high speed until stiff peaks hold.
Just be careful not to overbeat, or you could end up with butter instead of whipped cream! It should be light and fluffy—perfect for your no-churn ice cream.
Easy Blueberry Pie No-Churn Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar (optional, depending on blueberry sweetness)
- 1 cup graham cracker crumbs (for pie crust effect)
- 1 tbsp lemon juice (to brighten blueberry flavor)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active preparation time. You’ll need an additional 6 hours or more to freeze the ice cream until it’s perfectly firm. All in all, it’s an easy and fun process that allows you to enjoy a delightful dessert with very little effort!
Step-by-Step Instructions:
1. Prepare the Blueberry Mixture:
In a small saucepan over medium heat, combine the blueberries, sugar (if you decide to use it), and lemon juice. Cook while stirring occasionally for about 5-7 minutes or until the blueberries soften and release their juicy goodness. Afterward, remove from heat and let it cool completely.
2. Mash the Blueberries:
Once the blueberry mixture is cool, gently mash it with a fork or potato masher. You want to break up the berries slightly while keeping some of them intact for texture—this will give your ice cream those lovely bursts of blueberry flavor!
3. Whip the Cream:
In a large mixing bowl, use an electric mixer to whip the heavy cream until you achieve stiff peaks. This will take a few minutes, so just be patient and keep an eye on your cream!
4. Combine Milk and Flavoring:
In a separate bowl, mix together the sweetened condensed milk, vanilla extract, and a pinch of salt to bring out the sweetness. Stir until well blended.
5. Fold in the Cream:
Gently fold the whipped cream into the condensed milk mixture. It’s important to be gentle here, so you don’t deflate the cream—you want that light and airy texture!
6. Mix in the Graham Cracker Crumbs:
Fold in the graham cracker crumbs, saving a little bit for the topping. These crumbs add a delicious pie crust flavor that makes this ice cream extra special.
7. Swirl in the Blueberries:
Add the blueberry mixture to your ice cream base and gently swirl it together to create a marbled effect. Don’t overmix; you want those beautiful purple streaks to remain visible throughout the ice cream.
8. Freeze the Mixture:
Pour the fully combined mixture into a loaf pan or any freezer-safe container. Sprinkle the reserved graham cracker crumbs on top for added crunch. Cover with plastic wrap or a lid to prevent ice crystals from forming.
9. Freeze Until Set:
Place the ice cream in the freezer for at least 6 hours, or overnight, until it’s firm enough to scoop.
10. Serve and Enjoy:
When you’re ready to enjoy, scoop the creamy ice cream into cones or bowls, and delight in the heavenly flavors of blueberry pie in every delicious bite!
This no-churn recipe means no ice cream maker is needed—just simple mixing and freezing. The delightful blueberry and graham cracker swirl perfectly mimic the flavors and textures of a freshly baked blueberry pie, making it a fabulous frozen treat for everyone to enjoy!
FAQ for Easy Blueberry Pie No-Churn Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just make sure to thaw them before cooking, and you can skip the optional sugar if they are already sweetened.
How Long Can I Store This Ice Cream?
You can store this no-churn ice cream in the freezer for up to 2-3 weeks. Just make sure it’s in an airtight container to keep it fresh and prevent ice crystals from forming.
Can I Substitute Heavy Whipping Cream?
If you’re looking for a lighter option, you can use half-and-half instead of heavy whipping cream. However, it may not be as creamy, so keep that in mind for texture!
What Other Mix-Ins Can I Add?
Get creative! You can add chocolate chips, nuts, or even other fruit purees for a fun twist. Just remember to fold them in gently to maintain that creamy texture.
