Last summer, Ella and I discovered the delicious pleasure in making our own homemade, no-churn ice cream. It’s our goal this year to add several new flavours to our collection, and first up is this No-Churn Blueberry Pie Ice Cream!
The inspiration for this pie comes simply from a blueberry pie a la mode. Rather than serving homemade pie with a scoop of vanilla ice cream, skip the pie making and just scoop some Blueberry Pie Ice Cream!
I don’t know who the genius who came up with no-churn ice cream is, but it really is delicious, creamy and perfect. The flavour is just like a gourmet ice cream, with those morsels of honey-sweetened crumble with little blueberry bursts throughout the creamy vanilla ice cream provided just a bit of crunch and making for a completely new ice cream experience.
This blueberry pie no-churn ice cream comes together in just a few short minutes and can be ready to enjoy in 2 hours! You can customize this recipe to include any fruit you’d prefer – if you’re an apple pie or a peach pie fan.
(We will definitely be making both of those varieties soon!)
More Blueberry Recipes:
- Natural Blueberry Lemonade
- Blueberry Jalapeño Salsa
- Blueberry Muffins
- Blueberry Macarons
- Blueberry Steak Salad with Chimichurri
- Sugar-free Blueberry Pie
How to Make Blueberry Pie Ice Cream
First, assemble your ingredients:
- 2 cups whipping cream (35% heavy cream)
- 1-10oz can sweetened, condensed milk
- 1 teaspoon vanilla
- 1/4 cup steel cut oats
- 2 Tablespoons brown sugar
- 1-2 Tablespoons honey
- 1/2 cup frozen blueberries
Line a baking pan with parchment paper – unless you are using a glass container.
Whip the whipping cream for 4 minutes until it appears fluffy and cloud-like. It takes a full four minutes (and sometimes a bit longer depending on the humidity) to achieve the perfect texture. I’ve included some pictures above to show the different stages the cream will go through so you will be able to determine when it is ready.
Be careful not to over mix the cream, as that can reverse all of the hard whipping work!
Stir in the vanilla & sweetened condensed milk and then fold into the loaf pan. Smooth down with a spoon or spatula.
Add the oats and brown sugar to a small bowl, and add just enough honey to get it all to stick together.
Sprinkle the oats and frozen blueberries over top of the cream and gently stir the whole thing up so the blueberries and crumble are worked into the ice cream, not just sitting on top.
Freeze for 2 hours or overnight.
Scoop and serve!
Here is your free printable recipe for our No-churn Blueberry Pie Ice Cream:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 111mgSodium: 104mgCarbohydrates: 52gFiber: 1gSugar: 48gProtein: 8g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Have you ever made a no-churn ice cream before? What flavours did you try?
Be sure to check out some of our other homemade ice cream recipes: