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Blueberry Pie No-Churn Ice Cream

Blueberry pie no-churn ice cream combines creamy vanilla frozen base with a jammy blueberry compote swirl and buttery pie crust pieces. It’s easy no-churn blueberry ice cream with a thick, sliceable loaf-pan texture—like frozen blueberry pie in every scoop.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Blueberry compote
  • 2 cup blueberries Fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
Vanilla ice cream base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup pie crust pieces Baked and crumbled

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Make the blueberry compote
  1. Simmer blueberries, granulated sugar, and lemon juice over medium heat for 5 minutes, stirring until the berries burst and the mixture looks glossy.
  2. Stir together cornstarch and water, then add the slurry to the simmering blueberry mixture and cook 2 more minutes until thickened and spoon-coats the back of a spoon.
  3. Cool completely before assembling, so the compote doesn’t melt the ice cream base.
Build the no-churn ice cream
  1. Whip heavy cream to stiff peaks, stopping when the cream holds a firm mound when you lift the whisk.
  2. Whisk sweetened condensed milk, vanilla extract, and salt until smooth, then fold it into the whipped cream until no streaks remain.
  3. Layer half the ice cream base and then spoon in blueberry compote in ribbons; swirl with a knife and scatter pie crust pieces between layers.
  4. Repeat with the remaining ice cream base and compote, swirl once more, and finish with any remaining pie crust pieces.
  5. Freeze at least 6 hours until firm enough to scoop cleanly, or overnight for best texture.

Notes

For the cleanest swirls, let the blueberry compote cool fully to room temperature before layering. Store covered in the freezer up to 2 weeks; thaw 5–10 minutes before scooping. Freezer yes—refreezing after partial thawing may slightly soften the texture. If you want a lighter option, use half-and-half instead of heavy cream, but expect a softer, less scoopable result.