Blueberry Pie No Churn Ice Cream
My family spent every Fourth of July at my Maw Maw’s house. My grandmother had a beautiful brick house out in the country that was surrounded by large magnolia trees and wild honeysuckle. My cousins and I would spend all day climbing up those magnolias as high as we could. When we got tired of doing that we would go to the back fence and pick honeysuckle flowers so that we could “drink the nectar”. Each flower only gave us one little drop but it was so worth it! I didn’t think life could get any better.
One of my favorite memories of that day is the sound of the ice cream machine starting to churn. We would get so excited! About every five minutes one of us would ask my aunt “is it ready yet?” I’m sure she would get so tired of us because we must have bothered her a million times! What’s a summer party without homemade ice cream?
This Blueberry Pie No Churn Ice Cream is so delicious! I love the fact that you don’t need an ice cream machine to get the amazing texture of churned ice cream. This recipe is so simple and it only takes about 15 to 20 minutes to put together.
There’s only a few steps!
Beat the whipping cream until stiff peaks form. Next, fold the condensed milk into the whipping cream and now you have your base.
At this point if you have some left over blueberry pie use it to make the ice cream. If not, cook down blueberries in a little sugar, cinnamon and nutmeg and layer it into the ice cream base.
Freeze over night and you’re good to go!
This ice cream is perfect for your Fourth of July weekend party!