This Easy No Churn Blueberry Pie Ice Cream is a treat you’ll love on hot days! Made with fresh blueberries and creamy goodness, it’s super simple to whip up without any ice cream maker!
Honestly, who wouldn’t want ice cream that tastes like dessert? I like to top mine with whipped cream and extra berries—it’s a little scoop of happiness! 🍦💙
Key Ingredients & Substitutions
Heavy Whipping Cream: The key to a creamy texture! You can use whole milk for a lighter version, but it won’t be as rich. I’ve tried both, and heavy cream wins for that smooth feel.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you want a dairy-free option, use coconut condensed milk. It’s delicious, too!
Blueberries: Fresh blueberries are best for flavor. If they’re out of season, frozen blueberries work just fine. Just be sure to thaw them first and drain any excess juice.
Graham Cracker Crumbs: They provide that pie crust crunch! If gluten-free, use gluten-free graham crackers or substitute with crushed oats or nuts.
How Do I Whip Cream Until Stiff Peaks Form?
Whipping cream seems tricky at first, but it’s simple! Here’s how to get those perfect stiff peaks:
- Start with chilled cream and a cold bowl. Cold helps it whip better!
- Use a hand mixer or stand mixer on medium speed. Don’t rush it; it takes a few minutes.
- Watch for soft peaks first. Then, when the cream holds its shape and stands tall, you have stiff peaks. Stop! Over-whipping can turn it to butter.
Perfect whipped cream makes all the difference in this ice cream, giving it that fluffy feel!
Easy No Churn Blueberry Pie Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream, chilled
- 1 (14 oz) can sweetened condensed milk
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup graham cracker crumbs (for pie crust flavor and crunch)
How Much Time Will You Need?
This delightful ice cream takes about 15 minutes of prep time and needs to chill for at least 6 hours, or ideally overnight. So, plan ahead and get ready to enjoy the sweetest blueberry pie ice cream without needing an ice cream maker!
Step-by-Step Instructions:
1. Prepare the Blueberry Sauce:
In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the blueberries break down and release their juices, about 5 to 7 minutes. Once they’re softened, let this mixture cool down to room temperature.
2. Whip the Cream:
In a large mixing bowl, use a hand mixer or stand mixer to whip the chilled heavy cream on medium speed. Whip until stiff peaks form. This may take a few minutes, so be patient! You want the cream to be light, fluffy, and hold its shape.
3. Combine Sweetened Condensed Milk and Vanilla:
In a separate bowl, stir together the sweetened condensed milk and vanilla extract until well combined. This will add sweetness and flavor to your ice cream base.
4. Mix the Two Compounds:
Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula. Be careful not to deflate the whipped cream; you want to keep it nice and airy and light!
5. Add the Blueberry Mixture:
Fold in the cooled blueberry mixture into your cream mix. Save a couple of spoons of the blueberry sauce for swirling on top later!
6. Add Graham Cracker Crumbs:
Now, fold in the graham cracker crumbs to give your ice cream that delicious pie crust crunch. Just like before, reserve about a tablespoon of crumbs for topping the ice cream later.
7. Layer and Freeze:
Pour half of the ice cream mixture into a freezer-safe container. Spoon half of the reserved blueberry sauce over it, and gently swirl with a knife to create a marbled effect. Repeat this layering with the remaining ice cream mixture and blueberry sauce, finishing with a sprinkle of the reserved graham cracker crumbs on top.
8. Final Chill:
Cover your container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 6 hours or overnight until completely firm and scoopable.
9. Serve and Enjoy:
Once it’s frozen, scoop the blueberry pie ice cream into cones or bowls, and enjoy your delicious homemade treat! Feel free to top it with extra whipped cream or fresh blueberries if you’re feeling fancy!
This no churn method makes it easy to enjoy homemade ice cream with luscious blueberry swirls and a hint of pie crust crunch. Perfect for warm days or whenever you need a sweet treat!
FAQ for Easy No Churn Blueberry Pie Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work great in this recipe. Just be sure to thaw them first and drain any excess liquid before adding to the mixture.
What If I Don’t Have Graham Crackers?
No problem! You can substitute graham cracker crumbs with crushed digestive biscuits or even crushed nuts for a different texture and flavor. For a gluten-free option, use gluten-free graham crackers.
How Should I Store Leftovers?
If you have leftovers (if you’re lucky!), store the ice cream in an airtight container in the freezer. It will keep well for about 2-3 weeks, although it’s best enjoyed within a week for optimal flavor and texture!
Can I Make This Ahead of Time?
Definitely! This ice cream can be made a few days in advance. Just make sure to cover it well in the freezer, and it will still be delicious when you’re ready to serve!
