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Blueberry Pie Ice Cream on a cone

Blueberry Pie No-Churn Ice Cream

Prep Time: 20 minutes
Freeze: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Author: Amy Duska


Blueberry Pie Filling

  • 1 pint blueberries
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg

Ice Cream Base

  • 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, 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.


To Store: Keep frozen for up to 3 months.


Calories: 422kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 86mg | Potassium: 274mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1039IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 1mg