Blueberry Pie No-Churn Ice Cream
Blueberry Pie Ice Cream is a luscious, creamy combination of homemade vanilla ice cream with a blueberry pie filling and crushed graham crackers swirled together for the perfect summer treat.
Ingredients
Blueberry Pie Filling
- 1 pint blueberries
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Ice Cream Base
- 2 cups heavy cream
- 1 can sweetened condensed milk
Instructions
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, stirring frequently. Let cool to room temperature.
Ice Cream Base
- Beat the heavy whipping cream and sweetened condensed milk in a large mixing bowl until light and fluffy.
- Spread ⅓ of the ice cream base into the bottom of a freezer-safe 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. Run a knife through the mixture to create a marble effect.
- Cover with plastic wrap or lid and place in the freezer for a minimum of 4 hours.
Video
Notes
To Store: Keep frozen for up to 3 months.