Blueberry Pie is our official ice cream flavor of summer. Easy no churn vanilla ice cream swirled with blueberry pie filling and crushed graham crackers. It doesn’t get much sweeter!
No-Churn Blueberry Pie Ice Cream
The twins and I love making no churn ice cream because it’s so easy, delicious, and much faster than traditional custard based ice cream. We make a strawberry no-churn that’s out of this world good as well as a fresh mint ice cream. The best part, you can really customize the base with any flavors you like. Today it was blueberry pie.
Ingredients in Blueberry Pie Ice Cream
- heavy whipping cream – it’s gotta be the heavy stuff!
- vanilla extract – good, real vanilla extract to give that rich ice cream flavor.
- sweetened condensed milk – this takes the place of any egg yolks to give a richness and also sweetness to your ice cream!
- blueberry pie filling – you can either use canned pie filling or make your own! I’ll share how to make it easily from scratch in the recipe card.
- graham crackers – these are the “crust” of our blueberry pie and add such a delicious flavor to the ice cream.
How to Make Blueberry Pie Ice Cream
- Make the Vanilla Ice Cream Base: In an electric mixer or in a bowl using a hand mixer, beat cream and vanilla until you have firm peaks…aka whipped cream. Mix in the condensed milk and vanilla.
- Pour the vanilla ice cream mixture into a loaf pan.
- Swirl in pie filling and crushed graham crackers and use a knife to swirl it through the base.
- Cover with plastic wrap and freeze overnight until completely firm.
- Enjoy. Once the ice cream is solid, scoop and serve!
Possible Flavor Variations
You can use pretty much any flavor of pie filling you like to change up the flavor of this dessert. Cherry pie filling, apple, you name it! I prefer blueberry because it doesn’t have large chunks of fruit will freeze and create hard chunks throughout your ice cream. Smoother fillings work best.
How to Get the Perfect Swirl
To achieve that perfect swirl in your ice cream you want to layer first and then swirl! Start by adding half of the vanilla ice cream base to the pan, dollop on pie filling and crushed crackers, layer the rest of the vanilla ice cream, more dollops of pie filling and crackers. To swirl, use a butter knife to drag a swirled pattern through the ice cream.
More Ice Cream Recipes to Try:
- No-Churn Strawberry Ice Cream
- No-Churn Circus Animal Cookie Ice Cream
- No-Churn Real Mint Chocolate Chip Ice Cream
- Earl Grey Ice Cream
- Lemon Cake Ice Cream
More Recipes for Blueberry Lovers
- Bakery Style Blueberry Crumb Muffins
- Blueberry Muffin Coffee Cake
- Blueberry Caprese Salad
- Lavender Blueberry Fizz
- Blueberry Croissant Bread Pudding
- Sparkling Blueberry Lemonade
If you’ve tried my other no-churn ice cream flavors and loved them, I hope this will be the next recipe you make! It’s a great summer dessert for the entire family to enjoy. Happy ice cream making!
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (15 oz) can sweetened condensed milk
- 1 cup blueberry pie filling (homemade or store bought)
- 4-5 graham crackers, crushed
- PIE FILLING
- 4 cups fresh blueberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- MAKE THE PIE FILLING: If you are making homemade pie filling in place of store bought, combine blueberries, sugar, cornstarch, water and a pinch of salt in a small sauce pan.
- Cook over medium low heat for about 5-10 minutes until the berries pop and the filling thickens.
- Remove from heat and stir in the lemon juice and vanilla extract. Set aside to cool completely and then refrigerate until cold before using
- MAKE THE ICE CREAM BASE: In a mixer, whip heavy whipping cream and vanilla until you have firm peaks.
- Mix in sweetened condensed milk and vanilla extract.
- Pour half of the vanilla ice cream mixture into a loaf pan. Dollop with 1/2 cup of blueberry pie filling and two crushed graham crackers.
- Top with the remaining half of the vanilla ice cream base and another 1/2 cup of pie filling and two more crushed graham crackers.
- Use a butter knife to swirl the ice cream layers together moving back and forth through the ice cream.
- Cover with plastic wrap making sure that the plastic touches the surface of the ice cream. Freeze overnight until firm before scooping.
This recipe may take longer if you chose to make homemade pie filling as it needs to cool and chill completely before using in the ice cream.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 38gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 92mgSodium: 223mgCarbohydrates: 77gFiber: 3gSugar: 47gProtein: 6g