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Blueberry Pie No-Churn Ice Cream

Blueberry pie no-churn ice cream made with a jammy blueberry compote, vanilla whipped base, and buttery baked pie crust pieces. The result is creamy frozen blueberry swirl ice cream with a pie-like texture and deep purple ribbons.
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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 To make a slurry with cornstarch.
Ice cream base
  • 2 cup heavy cream Cold for best whipping.
  • 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 9x5 loaf pan
  • 1 sheet pan

Method
 

Make the blueberry compote
  1. Simmer blueberries, granulated sugar, and lemon juice over medium heat for 5 minutes, stirring often, until the berries burst and the mixture looks glossy.
  2. Stir cornstarch with water to form a smooth slurry, then pour it into the simmering blueberry mixture and cook 2 more minutes until thick enough to coat the back of a spoon.
  3. Cool the compote completely to room temperature so it doesn’t melt the ice cream base later.
Build the no-churn ice cream
  1. Whip the heavy cream to stiff peaks until it holds ridges when the whisk is lifted.
  2. Whisk sweetened condensed milk, vanilla extract, and salt until smooth, then fold into the whipped cream until no streaks remain.
  3. Layer the ice cream base and blueberry compote into a 9x5 loaf pan, swirling with a knife between layers and scattering pie crust pieces through the mixture.
  4. Freeze the loaf at least 6 hours until firm, then scoop to serve.

Notes

For the cleanest swirls, let the compote cool fully before layering, and freeze in a loaf pan for easy slicing and consistent texture. Store covered in the freezer up to 2 weeks; for best scoopability, let sit 5 minutes at room temperature before serving. Freezing works well—no need to thaw and refreeze. For a lighter option, swap half the heavy cream for cold evaporated milk (texture will be softer, but still swirly).