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!Print
Blueberry Pie Filling
- 1 pint blueberries
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 2 cups heavy cream
- 1 can sweetened condensed milk
Blueberry Pie Filling
- Place the ingredients into a small saucepan and cook over med-high heat until the sugar is dissolved and the blueberries are softened, about 10 minutes. Stir frequently.
- Set aside to cool.
- Beat the heavy whipping cream in a medium sized bowl until stiff peaks form.
- Fold the sweetened condensed milk into the whipped cream.
- I used a bread pan to freeze the ice cream. You can also use a plastic container.
- Spread a layer of ice cream into the bottom of your container.
- Scoop dollops of the blueberry pie filling onto the layer.
- Spread another layer of ice cream and then more dollops of blueberry pie filling.
- Add the last layer of ice cream to the top and spread evenly.
- You can run a knife through the mixture to create a marble effect.
- Cover with plastic wrap or lid and place in the freezer over night to set up.