Blueberry Pie Ice Cream Recipe — Creamy Homemade Dessert

Blueberry Pie Ice Cream is a rich, creamy no-churn vanilla ice cream swirled with a warm blueberry pie filling and crunchy graham cracker crumbs for a perfect summer dessert.

No ice cream maker required.

If you want homemade ice cream but don’t own an ice cream machine, you can still achieve a wonderfully smooth, churned-like texture. This simple no-churn method uses whipped heavy cream and sweetened condensed milk as the base, then layers in a blueberry pie filling and crushed graham crackers to recreate the flavors of blueberry pie in frozen form.

Prepare the recipe a day ahead for best results; freezing overnight helps the flavors meld and the texture set. Use fresh or thawed frozen blueberries depending on what’s available.

Ingredients

• Blueberries – Fresh or frozen. If using frozen, thaw before cooking so they break down evenly.
• Sugar – Granulated sugar is used to help the berries make a syrupy filling. You can substitute honey, agave, or brown sugar if desired.
• Heavy whipping cream – Whip until stiff peaks form to give the ice cream its light, airy texture.
• Sweetened condensed milk – Sweetens and stabilizes the no-churn base; no additional sweetener is needed for the ice cream base.
• Vanilla extract – Real vanilla gives a better flavor for this dessert, though imitation vanilla will work in a pinch.
• Graham crackers – Crushed into crumbs and layered in to mimic a pie crust and add crunch.

Step by step instructions

This no-churn ice cream comes together quickly in a few easy steps.

• Make the blueberry pie filling: In a heavy saucepan combine blueberries, sugar and a pinch of warm spices like cinnamon and nutmeg. Cook over medium-high heat, stirring frequently, until the berries soften and the sugar dissolves, about 10–15 minutes. Allow the filling to cool to room temperature, then chill in the refrigerator until fully cold. It’s important the filling is completely cooled before adding to the ice cream base.
• Prepare the ice cream base: In a large bowl beat the heavy whipping cream with the vanilla extract until stiff peaks form. Gently fold in the sweetened condensed milk until fully combined and smooth—this creates your no-churn ice cream base.
• Assemble and freeze: Spoon one-third of the cream mixture into a freezer-safe container. Add dollops of the chilled blueberry filling and a sprinkle of crushed graham crackers. Repeat with another layer of cream, more filling and graham crumbs, then finish with the remaining cream. Run a knife through the layers to create a marbled effect. Cover and freeze for at least 4 hours or preferably overnight.

Before serving, remove the container from the freezer about 20 minutes to soften slightly for easier scooping. The result is a creamy, scoopable ice cream with ribbons of blueberry pie filling and crunchy graham cracker bits.

Tips for making the best blueberry pie ice cream

• Canned filling substitute: Use canned blueberry pie filling if you prefer a quicker option.
• Gluten-free option: Omit the graham crackers to keep the dessert gluten-free.
• Storage: Store homemade ice cream in the freezer for up to 3 months; cover tightly to avoid freezer burn.
• Berry options: Fresh or frozen blueberries both work. Thaw frozen berries before cooking so the filling reaches the right consistency.

More no-bake dessert recipes

• Easy No-Churn Ice Cream – 5 Flavors
• No-Bake Lemon Ice Box Pie
• Oreo Truffles