This fun and easy blueberry pie ice cream is a summer dream! It’s creamy, fruity, and there’s no churning involved—just mix and freeze!
I love how quick this treat is to make. It’s perfect for hot days. Plus, you can sneak some spoonfuls straight from the bowl—who’s counting calories, right? 😄
Key Ingredients & Substitutions
Heavy Whipping Cream: This is the main ingredient for a rich and creamy texture. If you’re looking for a lighter option, you can substitute half-and-half, but the ice cream may be less creamy.
Sweetened Condensed Milk: It adds sweetness and creaminess. You can replace it with evaporated milk for a less sweet version, but you might need to add extra sugar to taste.
Blueberries: Fresh blueberries taste great, but frozen blueberries work just as well and are usually more convenient. Feel free to swap them with other berries like raspberries or blackberries.
Graham Crackers: They give a nice crunch. If you’re gluten-free, use gluten-free graham crackers or crushed nuts as a substitute.
How Do I Make the Perfect Blueberry Compote?
Making the blueberry compote is key for flavor. The sweet and tart combo of blueberries with sugar and lemon juice brings the ice cream to life. Here’s how to do it:
- Combine blueberries, sugar, and lemon juice in a saucepan. The sugar helps break down the berries while the lemon juice enhances their flavor.
- Cook on medium heat for about 8-10 minutes, stirring occasionally. You want the berries to burst and the mixture to thicken slightly.
- Let it cool completely before folding it into the whipped cream for best results.
How to Make Easy No Churn Blueberry Pie Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 cup blueberries (fresh or frozen)
- 1/4 cup granulated sugar (for blueberries)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup crushed graham crackers or pie crust crumbs
How Much Time Will You Need?
This delicious ice cream takes about 15 minutes to prepare, plus at least 6 hours to freeze. It’s a simple treat that’s worth the wait—perfect for hot summer days or as a sweet dessert anytime!
Step-by-Step Instructions:
1. Prepare the Blueberry Compote:
Start by placing the blueberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally as you cook for about 8 to 10 minutes. You want the blueberries to break down and the mixture to thicken slightly. Once it’s ready, remove it from the heat and let it cool completely.
2. Whip the Cream:
In a large mixing bowl, add the cold heavy whipping cream. Using an electric mixer, whip the cream until stiff peaks form. This will give your ice cream a light and fluffy texture.
3. Combine Ingredients:
Gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Be careful while mixing; you want to keep the airy texture of the whipped cream.
4. Add the Blueberry Compote:
Pour in the cooled blueberry compote and gently swirl it through the cream mixture. Aim for a marbled look; don’t fully mix it all together—this way, you get delicious blueberry bursts in every scoop!
5. Add Graham Crackers:
Next, fold in the crushed graham crackers or pie crust crumbs for that classic pie flavor and a bit of crunch.
6. Freeze the Mixture:
Pour your creamy blueberry mixture into a loaf pan or an airtight container. Smooth the top with a spatula, then cover it with plastic wrap or a lid. Place it in the freezer for at least 6 hours, or overnight, until firm.
7. Serve and Enjoy:
When you’re ready to enjoy your ice cream, scoop it into cones or bowls. Take a moment to admire your creation before digging in. Enjoy your creamy blueberry pie ice cream!
Can I Use Different Fruits in This Ice Cream?
Absolutely! You can swap blueberries for other berries like raspberries, strawberries, or blackberries. Just keep the sugar and lemon juice proportions the same to ensure the right sweetness and flavor balance.
What Should I Do If My Ice Cream Is Too Hard After Freezing?
If your ice cream comes out too hard, let it sit at room temperature for about 5 to 10 minutes before scooping. This will help soften it for easier serving.
How Can I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It’s best enjoyed within 2 weeks for optimal flavor and texture. Just remember to let it sit for a few minutes at room temperature before serving if it gets too hard!
Can I Make This Ice Cream Dairy-Free?
Yes, you can! Substitute the heavy whipping cream with a full-fat coconut cream and use a dairy-free sweetened condensed milk alternative. This will create a rich and creamy texture without the dairy!
