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
Notes
To keep your delicious Blueberry Pie No Churn Ice Cream fresh and delightful, proper storage is key. For optimal freshness and texture, store the 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.
