Blueberry Ice Cream
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It’s easy to make the best homemade Blueberry Ice Cream with the creamiest ice cream base, infused with the sweetness of fresh blueberry pie filling. The best part is, it’s no-churn, so you don’t even need an ice cream maker to make it!
It only takes 20 minutes of hands-on time to create this incredibly creamy ice cream recipe, and there’s no better way to enjoy a warm summer day than with a bowl of this refreshing blueberry ice cream!
Table of contents
While strawberry ice cream might reign supreme as one of the top 3 ice cream flavors, I think that this blueberry ice cream recipe might just give it a tasty run for it’s money!
A few years ago, I created this strawberry ice cream recipe, using my Mom’s famous strawberry pie filling. Since sharing it on the blog, every review is 5 stars! So when I made homemade blueberry pie filling, I knew that I had to use it to make another incredible ice cream recipe.
And this one is for all of the blueberry fans out there! If you love the taste of fresh blueberries, sweetened with sugar and simmered into a delicious pie filling, then you’re going to love this recipe. Fresh blueberry flavors are enveloped in the most creamy ice cream base for a delightful summer treat!
This no churn ice cream has the consistency of soft serve and you don’t need to thaw it when it comes out of the freezer. This is one of many reasons why this is the perfect ice cream recipe. You can go straight from freezer, to spoon, to mouth!
Ingredients
- Blueberry pie filing – it’s easy to make my homemade recipe with a delicious combination of fresh blueberries, sugar, cornstarch and lemon juice. If blueberries are not in season, you can also use frozen blueberries and thaw them before preparing the recipe. You can make the pie filling up to a week in advance, and store it in the fridge until you’re ready to make the ice cream. You can also use canned blueberry pie filling, found on the baking aisle at most major grocery stores.
- Sweetened condensed milk – you’ll find this in a can on the baking aisle at the grocery store. Just make sure you get condensed milk and not evaporated milk. The cans usually sit next to each other at the store.
- Vanilla extract
- Sea salt
- Heavy cream – this might also be called heavy whipping cream. The two can be used interchangeably in this recipe. Do not substitute in whole milk or half and half. They will not whip up like heavy cream and the consistency of the ice cream will not work.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the blueberry pie filling (if using fresh pie filling, instead of canned). Add blueberries, sugar, cornstarch, and water to a large saucepan, or pot, on the stove over medium heat. Stir all of the ingredients together and allow them to cook for 4-6 minutes, stirring often, until the blueberries start to burst and bubble. Reduce the heat on the stove to medium-low and allow the berries to cook down to a dark, thick consistency. Continue to stir regularly throughout this process. It will take 20-30 minutes. Remove the pie filling from the heat on the stove and stir in lemon juice.
I’ve provided the ingredient quantities and instructions in the recipe card below. If you’d like tips and tricks on making this blueberry pie filling recipe, follow the link for the full blog post.
- Prepare the ice cream base. In a large bowl, combine sweetened condensed milk, vanilla extract and salt. Set aside. Using a stand mixer or electric hand mixer, whip heavy cream over medium-high speed until firm peaks form, about 4-5 minutes. Fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined.
- Add the blueberry pie filling. Gently fold the blueberry mixture into the ice cream. Pour the ice cream mixture into a 2 quart container, preferably metal, as it will freeze the ice cream quicker. Cover the container with plastic wrap and place in the freezer for at least 5 hours.
Recipe tips
- If you prefer a blueberry ice cream without whole blueberries, simply puree the blueberry pie filling in a blender, or food processor, before folding it into the ice cream.
- Freezing the ice cream in a metal container will make it freeze faster. If you want your blueberry ice cream ASAP, pour the ice cream into a metal container to freeze. I like to use a metal loaf pan.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container for storage to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
- Do NOT make substitutions to the ice cream base. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
- Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!
Ways to serve it
This ice cream is…
- Delicious served in a bowl, scooped straight from the freezer!
- It’s also great scooped into a waffle cone for those summer at the beach vibes.
- Or serve it scooped over blueberry dump cake for the ultimate blueberry dessert!
It’s also the perfect topping for all of your summer berry desserts, like pies, cakes and crumbles.
Recipe variations
To make blueberry shortcake ice cream, mix in 1 cup of crushed shortbread cookies with the blueberry mixture.
To make blueberry cheesecake ice cream, use your stand mixer or electric hand mixer to combine the condensed milk, vanilla extract and salt with 4 ounces softened cream cheese, then follow the recipe as instructed. At the end, mix in 1/2 cup crushed graham crackers with the blueberry mixture.
More no churn ice cream recipes
All of these delicious homemade ice cream recipes are made without an ice cream machine, with simple ingredients and just a few minutes of prep time! Grab all of these recipes and stock up your freezer with several tasty flavors!
Blueberry Ice Cream
Ingredients
- 2 cups blueberry pie filling, view the notes below for the homemade recipe, or use a 21 ounce can of pie filling from the grocery store
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
Instructions
- Prepare the blueberry pie filling, using the recipe linked here, or in the notes below. Allow the mixture to cool before making the ice cream.
- In a medium bowl, combine the sweetened condensed milk, vanilla extract and sea salt.
- Whip the heavy cream with a stand mixer or electric hand mixer on medium-high speed until firm peaks form, about 4-5 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Gently fold in the blueberry pie filling.
- Pour into a 2 quart container. Cover with an airtight lid, or plastic wrap, and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- How to make blueberry pie filling:
- Add 7 cups blueberries, 1 cup sugar, 3 tablespoons cornstarch, and 3 tablespoons water to a large saucepan, or pot, on the stove over medium heat. Stir all of the ingredients together and allow them to cook for 4-6 minutes, stirring often, until the blueberries start to burst and bubble.
- Reduce the heat on the stove to medium-low and allow the berries to cook down to a dark, thick consistency. Continue to stir regularly throughout this process. It will take 20-30 minutes.
- Remove the pie filling from the heat on the stove and stir in 2 tablespoons lemon juice.
- If you prefer a blueberry ice cream without whole blueberries, simply puree the blueberry pie filling in a blender, or food processor, before folding it into the ice cream.
- Freezing the ice cream in a metal container will make it freeze faster.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container for storage to avoid freezer burn.
Nutrition Facts
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