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Blueberry Pie No-Churn Ice Cream

Blueberry pie no-churn ice cream made with a jammy blueberry compote and creamy vanilla base—swirled with buttery pie crust pieces. This easy no-churn blueberry ice cream recipe freezes into a scoopable blueberry swirl ice cream with pie-crust flavor in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

heavy cream
  • 2 cup heavy cream
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
vanilla extract
  • 1 tsp vanilla extract
salt
  • 0.25 tsp salt
blueberries
  • 2 cup blueberries fresh or frozen
granulated sugar
  • 0.25 cup granulated sugar
lemon juice
  • 1 tbsp lemon juice
cornstarch
  • 1 tbsp cornstarch
water
  • 1 tbsp water
pie crust pieces
  • 1 cup pie crust pieces baked and crumbled

Equipment

  • 1 9x5 loaf pan
  • 1 mixing bowl
  • 1 medium saucepan

Method
 

Make the blueberry compote
  1. Simmer blueberries, granulated sugar, and lemon juice in a medium saucepan over medium heat for 5 minutes, stirring until the berries burst. Visual cue: the liquid should look glossy and thicker as the skins break down.
  2. Stir cornstarch with water to form a slurry, then add it to the saucepan and cook for 2 more minutes until the mixture thickens. Visual cue: the compote should coat the back of a spoon.
  3. Cool the blueberry compote completely before assembling the ice cream. Visual cue: it will thicken further and no longer look loose or warm.
Make the vanilla no-churn base
  1. Whip the heavy cream to stiff peaks. Visual cue: when you lift the beaters, the peaks stand straight up.
  2. Whisk sweetened condensed milk, vanilla extract, and salt together until smooth. Visual cue: the mixture should look thick and evenly blended.
  3. Fold the condensed milk mixture into the whipped cream until no streaks remain. Visual cue: the base should look airy but cohesive.
Assemble and freeze
  1. Layer the ice cream base and blueberry compote into a 9x5 loaf pan, swirling with a knife to create purple streaks. Visual cue: deep purple swirls should appear through the white base.
  2. Scatter pie crust pieces between layers as you fill the loaf pan. Visual cue: visible crumbles should be distributed throughout the pan.
  3. Freeze the assembled ice cream at least 6 hours until firm. Visual cue: it should slice cleanly when you check doneness.

Notes

For clean swirls, cool the blueberry compote all the way so it thickens and doesn’t bleed into the base. Keep leftovers covered in the freezer for up to 2 weeks. Freezing is not recommended after it’s been scooped and repeatedly warmed. For a lighter option, swap 1 cup of the heavy cream for full-fat Greek yogurt; the texture will be softer but still scoopable.