Craving a taste of summer, but don’t have an ice cream maker? This Blueberry Pie No Churn Ice Cream recipe is your ultimate answer, delivering all the decadent flavors of a classic blueberry pie in a gloriously creamy, no-churn frozen dessert. It’s unbelievably easy, requiring minimal effort for maximum fruity, pie-inspired satisfaction.
Key Ingredients for Blueberry Pie No Churn Ice Cream:
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 cup blueberry pie filling (store-bought or homemade)
- 1/2 cup crushed graham crackers (for topping)
- Optional: 1/4 cup fresh blueberries for garnish
How to Make Blueberry Pie No Churn Ice Cream:
Prepare to be amazed by how simple it is to achieve incredible homemade ice cream! This recipe bypasses the fuss of churning, delivering a velvety smooth texture with bursts of sweet, tangy blueberry goodness. With just a few minutes of hands-on prep time (approximately 15 minutes) and a few hours of chilling, you’ll have a truly satisfying dessert that tastes like it came from your favorite bakery.
Step-by-Step Instructions:
- Whip the Cream: In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer), whip the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream will hold its shape. Be careful not to over-whip, or you’ll end up with butter!
- Combine with Condensed Milk: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Use a spatula and a folding motion (scooping from the bottom and bringing it over the top) to incorporate them without deflating the whipped cream. The mixture should be smooth and well combined.
- Swirl in the Blueberry Pie Filling: Dollop about half of the blueberry pie filling over the cream mixture. Gently swirl it in with a knife or skewer, creating streaks of blue. Be careful not to over-mix; you want distinct swirls, not a uniform purple color. Add the remaining blueberry pie filling and repeat the swirling process.
- Add Graham Cracker Crumbs (Optional): If you’d like a pie-crust like crunch, gently fold in about half of the crushed graham crackers at this stage. Again, avoid over-mixing to maintain some texture.
- Freeze: Pour the mixture into a freezer-safe container (a loaf pan works perfectly). Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the ice cream to prevent ice crystals from forming. Then, cover the container with a lid or foil.
- Chill: Place the container in the freezer and let it freeze for at least 6-8 hours, or until firm. For the best texture, it’s ideal to let it freeze overnight.
- Serve: Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. Garnish with the remaining crushed graham crackers and fresh blueberries, if desired.
Why You’ll Love This Blueberry Pie No Churn Ice Cream:
Prepare to fall head over heels for this Blueberry Pie No Churn Ice Cream! Its star feature is the incredible fusion of creamy, dreamy ice cream with the comforting, familiar flavors of warm blueberry pie, complete with delightful streaks of fruity goodness and a hint of graham cracker crunch. Not only does it offer a sophisticated dessert experience, but making it at home is significantly more cost-effective than store-bought ice cream, especially gourmet varieties. The vibrant sweetness of the blueberries and the buttery crumble of graham crackers make each spoonful a nostalgic trip, much like a slice of your grandmother’s best pie, but with an even creamier, melt-in-your-mouth texture.
Forget the hassle of complicated recipes or expensive equipment. This no-churn wonder is your secret weapon for effortless entertaining or a simple, satisfying treat after a long day. It’s a dessert that’s both elegant enough for guests and comforting enough for a solo indulgence. So, gather your simple ingredients and dive into the joy of creating this delicious Blueberry Pie No Churn Ice Cream at home – your taste buds will thank you!
Storing and Reheating Tips:
To keep your delicious Blueberry Pie No Churn Ice Cream fresh and delightful, proper storage is key.
- Refrigerator: This ice cream is not meant to be stored at room temperature for extended periods. Once thawed, it’s best to consume it as it won’t refreeze to its original creamy texture.
- Freezer: For optimal freshness and texture, store the Blueberry Pie No Churn Ice Cream in its airtight container in the freezer. Ensure the container is well-sealed, ideally with plastic wrap pressed directly onto the surface of the ice cream before covering with a lid or foil. This prevents freezer burn and ice crystal formation. It will stay fresh and maintain its best quality for up to 2-3 weeks. Beyond this point, while still edible, the texture may become less creamy.
- Reheating: This is an ice cream recipe, so reheating is not applicable. However, if you find your ice cream too hard to scoop straight from the freezer, simply leave it at room temperature for 5-10 minutes to soften slightly.
Final Thoughts:
This Blueberry Pie No Churn Ice Cream is a testament to how simple ingredients can create something truly magical. It’s a delightful way to capture the essence of summer pie without the baking. Give this recipe a try; you’ll be thrilled with the incredibly creamy, flavorful results!
Blueberry Pie No Churn Ice Cream
Ingredients
Equipment
Method
- In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer), whip the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream will hold its shape. Be careful not to over-whip, or you’ll end up with butter!2 cups heavy whipping cream
- Gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Use a spatula and a folding motion (scooping from the bottom and bringing it over the top) to incorporate them without deflating the whipped cream. The mixture should be smooth and well combined.1 can sweetened condensed milk, 1 teaspoon vanilla extract
- Dollop about half of the blueberry pie filling over the cream mixture. Gently swirl it in with a knife or skewer, creating streaks of blue. Be careful not to over-mix; you want distinct swirls, not a uniform purple color. Add the remaining blueberry pie filling and repeat the swirling process.1 cup blueberry pie filling
- If you’d like a pie-crust like crunch, gently fold in about half of the crushed graham crackers at this stage. Again, avoid over-mixing to maintain some texture.1/2 cup crushed graham crackers
- Pour the mixture into a freezer-safe container (a loaf pan works perfectly). Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the ice cream to prevent ice crystals from forming. Then, cover the container with a lid or foil.
- Place the container in the freezer and let it freeze for at least 6-8 hours, or until firm. For the best texture, it’s ideal to let it freeze overnight.
- Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. Garnish with the remaining crushed graham crackers and fresh blueberries, if desired.1/2 cup crushed graham crackers, 1/4 cup fresh blueberries