Blueberry Pie Ice Cream is a sweet mix of blueberry pie filling, crunchy graham crackers swirled in a creamy, rich no churn ice cream. It’s a summer time dream dessert!
I am all about nostalgia when it comes to ice cream and other summer treats. Every year when I celebrate Ice Cream Week here on the blog, I always try to create recipes that bring me (and hopefully my readers!) back to the summers of childhood. Over the years I’ve created everything from Cereal Milk Ice Cream to strawberry ice cream and graham cracker ice cream sandwiches. YUM.
This year, I knew I needed to come up with even more great ice cream flavors and ice cream-related treats. And this no churn blueberry pie ice cream won me over.
This simple recipe requires only a few ingredients and no ice cream maker needed!
Heavy cream and sweetened condensed milk are the base of this recipe. The heavy cream gives the ice cream that smooth, creamy but rich texture of a no churn ice cream. Hiland products are made from milk that comes from local farmers, so it’s fresh when it’s turned into ice cream. It also includes no artificial growth hormones and is rigorously tested for antibiotics, so you know you’re getting the best quality dairy. (P.S. If you’re buying Hiland Dairy products, make sure to check out their coupons!)
Sweetened condensed milk takes the place of eggs in a standard custard ice cream and is the reason this no churn recipe is rich and sweet. Whipped together with the heavy cream gives the perfect creamy no churn ice cream base.
Just a touch of sweetness from pure vanilla extract will add to the flavor of the creaminess and unmistakable Pink Starburst flavors. My favorite vanilla to use is by Rodelle and you can get it here!
I use a good old can of premade blueberry pie filling for this recipe. You can definitely make your own pie filling for this recipe, but I like to keep things easy. The blueberries are sweet and thick and mix nicely with the creamy base and crunch of the graham crackers.
Crunch up the graham crackers with your hands to add big and small pieces into this no churn ice cream recipe. It acts like a crunchy blueberry pie crust in this ice cream recipe to bring some sweetness and a crunchy texture.
In a stand mixer or with a hand mixer and a large bowl, whip together the heavy cream, sweetened condensed milk, and vanilla extract. Mix on a medium high speed until you get stiff peaks. (about 2-3 minutes) I love using my hand mixer for this recipe, and I love this KitchenAid mixer! After mixing is done, pour half the mixture into a loaf pan.
After half the mixture is in the bottom of the loaf pan, spoon half of the blueberry pie filling in dollops on top of the creamy ice cream mix. Next, crunch up 2 of the graham crackers over top as well. Using a knife or toothpick, swirl the ice cream mix, blueberry filling and graham crackers together. Repeat with the rest of the ice cream mix, the remaining dollops of blueberry pie filling and graham crackers. Swirl again.
Cover the loaf pan with plastic wrap and place in the freezer overnight. Once set, remove, scoop and serve! Cover any remaining ice cream and store in the freezer.
There are so many ways to make this No Churn Blueberry Pie Ice Cream recipe your own! Let your creativity (and your taste buds) run wild and try some of these fun twists.
Why stop with blueberry pie? Try this no churn ice cream recipe with a strawberry filling, peach, apple, or lemon.
Graham crackers also come in a variety of flavors. Try a cinnamon graham cracker, maybe a chocolate cracker? Use your imagination to the added crunch!
There’s a reason I celebrate ice cream week every year – I seriously love the stuff! And that’s good news for you because it means I have a ton of ice cream, milkshake and summer treat recipes to explore on the site.
Here are a few of my favorites No Churn Ice Cream Recipes:
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
No Churn Blueberry Pie Ice Cream is a sweet mix of blueberry pie filling, crunchy graham crackers all swirled in a creamy, rich no churn ice cream. It’s a summer time dream dessert!
2 cups Hiland Dairy heavy cream
1 teaspoon pure vanilla extract
1 can (15 oz) sweetened condensed milk
1 can (21 oz) blueberry pie filling
4–5 graham crackers, broken/crushed
In a stand mixer or a large bowl with a hand mixer, whip the Hiland Dairy heavy cream, vanilla and condensed milk. Whip on medium high speed until you get stiff peaks.
Pour half the mixture into the bottom of a loaf pan. Then spoon half the can of the blueberry pie filling onto the top. Crush 2 of the graham crackers over top of the blueberry filling. Use a butter knife to swirl the blueberry and graham crackers through the mixture.
Pour the remaining ice cream mixture into the loaf pan and repeat with the rest of the blueberry pie filling and graham crackers. SSwirl together again.
Cover with plastic wrap and place in the freezer overnight to set.
Once set, remove, scoop and serve!
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