No-Churn Blueberry Pie Ice Cream Recipe
Prep Time:
4 hours, 25 minutes
Cook Time:
22 minutes
Servings:
10 Servings
Ingredients
  • ⅔ cup all-purpose flour
  • ½ tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ cup cold unsalted butter, cubed
  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 pint heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla bean paste or extract
  • ½ teaspoon kosher salt
Directions
  1. Preheat the oven to 350 F.
  2. To prepare the pie crust, in a stand mixer fitted with a paddle attachment, beat the flour, sugar, salt, and cubed butter until only pea-sized bits of butter are visible.
  3. Add 2 tablespoons of cold water and mix lightly just until combined but shaggy. Add an additional splash of water as needed.
  4. Transfer the dough to a sheet of parchment paper and knead lightly to combine.
  5. Fold the parchment paper to cover the dough and roll it to ⅛ to ¼-inch thickness.
  6. Sprinkle the dough evenly with cinnamon sugar if desired.
  7. Transfer the dough to a baking sheet.
  8. Bake the crust for 16-18 minutes until golden brown and crisp, and then set it aside to cool completely.
  9. To prepare the blueberry pie filling, in a large saucepan, stir to combine the blueberries, sugar, and cornstarch.
  10. Add ½ cup water and cook over low heat, stirring often, until the sauce is thickened and the blueberries have released some of their juices.
  11. Remove from the heat and stir in the lemon juice.
  12. Set aside or chill until cool.
  13. To prepare the ice cream base, in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream to soft peaks.
  14. Add the condensed milk, vanilla, and salt, and whip lightly to reach medium-stiff peaks.
  15. Scrape down the bowl to make sure all of the ingredients are evenly incorporated.
  16. Break the pie crust into rough shards.
  17. Portion ⅓ of the ice cream base into a loaf pan.
  18. Top evenly with ⅓ of the blueberry filling and swirl lightly.
  19. Top evenly with ⅓ of the pie crust.
  20. Repeat the layers twice.
  21. Wrap the pan tightly and freeze at least 4 hours or overnight.
  22. Serve the ice cream.