Description

This luscious Blueberry Ice Cream is a no-churn, creamy dessert bursting with the fresh flavor of homemade blueberry pie filling. Combining sweetened condensed milk, cold heavy cream, and a touch of vanilla and salt, this recipe is an easy-to-make frozen treat perfect for warm days or any time you crave a fruity, creamy indulgence. Ready in just over five hours, it requires no ice cream maker and yields a smooth, rich, and satisfying ice cream with vibrant blueberry swirls.

Ingredients

Main Ingredients

2 cups blueberry pie filling (homemade or store-bought, cooled)
14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon sea salt
2 cups heavy cream (cold)

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Instructions

Prepare Blueberry Pie Filling: Make or use pre-made blueberry pie filling. If preparing from scratch, cook blueberries with sugar and cornstarch until thickened, then cool completely before using.
Mix Condensed Milk Base: In a medium bowl, stir together the sweetened condensed milk, vanilla extract, and sea salt until well combined.
Whip the Cream: Using a stand mixer or handheld electric mixer, whip the cold heavy cream on medium-high speed until stiff peaks form. This typically takes about 4–5 minutes and ensures the ice cream will be light and airy.
Combine Mixtures: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula, being careful to maintain the airiness of the whipped cream.
Add Blueberry Filling: Carefully fold the cooled blueberry pie filling into the cream mixture, distributing it evenly without losing volume.
Freeze: Transfer the mixture into a 2-quart airtight container. Cover tightly with a lid or plastic wrap and freeze for at least 5 hours or preferably overnight until firm and scoopable.

Notes

For a smoother texture, strain the blueberry pie filling to remove large berry chunks if desired.
You can substitute blueberry pie filling with any berry pie filling or fresh berry compote.
Ensure the heavy cream is very cold before whipping for best volume and consistency.
Storage: Keep the ice cream covered and frozen; consume within 1 week for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 5 hours (freezing time)
Category: Dessert
Method: No-Cook
Cuisine: American