Frosty Friday: No Churn Blueberry Pie Ice Cream That Will Blow Your Mind (and Your Diet)

This week’s glorious installment: No Churn Blueberry Pie Ice Cream.

YUM.
YUM.
YUUUUUM!

You guys. It’s so good. Like, “you won’t believe I didn’t churn this in a vintage hand crank machine wearing a gingham apron while someone played the fiddle” good. You know what’s also great? It’s embarrassingly easy. Which is my kind of recipe. Honestly, if you can operate a can opener and not fall into your freezer headfirst, you can make this.

And before I get into the actual how-to (I promise I’ll get there, but first I need to emotionally prepare you for what’s about to happen), let me just say: if you’re thinking, “but I’ve never made ice cream before,”—great. Because this recipe will make you feel like a magician. Like Ina Garten’s laid-back cousin who only shows up at family gatherings with frozen desserts and big Gemini energy.

Here’s what we’re working with:

• A no churn vanilla base: Just sweetened condensed milk and whipped cream. That’s it. That’s the whole base. Ice cream science is WILD.

• Blueberry pie filling: I made mine homemade because I had some blueberries threatening to go full shrivel in my fridge. But if you’re more of a “crack the can and dump” type of chef? DO IT. No shame.

• Graham crackers: They’re the stand-in for the crust, and honestly? They understood the assignment. Crumbly, buttery, nostalgic bliss.

So let’s make some magic. But first—a quick warning: You will want to eat the whole thing in one sitting. I’m not saying you should. I’m just saying… I understand.

No Churn Blueberry Pie Ice Cream

Makes: One standard loaf pan’s worth (aka 6 reasonable servings or 2 emotionally frazzled servings)
Prep time: 15 minutes
Freeze time: 6 hours or overnight
Eating time: 1.3 seconds, give or take

Ingredients:

• 2 cups heavy whipping cream, cold

• 1 (14 oz) can sweetened condensed milk

• 1 tbsp vanilla extract (or more if you measure with your heart)

• 1 cup blueberry pie filling (homemade or store-bought—your secret is safe)

• 1 cup graham cracker pieces (broken into chunks, not pulverized—we’re not making dust)

Instructions:

1. Whip it, whip it good
   In a large bowl, whip your cold heavy cream until it forms stiff peaks. Use a hand mixer unless you enjoy burning triceps and crying softly into dairy.

2. Add the magic milk
   Gently fold in the sweetened condensed milk and vanilla extract. Be gentle, like you’re folding a baby blanket. If you whip it too hard, it’ll deflate faster than my motivation to clean the garage.

3. Layer like a boss
   Pour half the ice cream base into a loaf pan (or any freezer-safe container). Dollop in half of your blueberry pie filling, then swirl it around with a knife or skewer like you're trying to impress Paul Hollywood. Sprinkle in half your graham cracker pieces. Repeat the layers.

4. Top it off
   Give it one more swirl on top if you’re feeling fancy. Add a few extra cracker crumbles so people know what they’re getting into. Like a warning label, but delicious.

5. Freeze
   Cover with foil or plastic wrap and freeze for at least 6 hours or overnight if you have the patience of a saint. I do not. I check my freezer approximately 87 times to see if it’s “ice creamy yet.” It never is until I give up and forget it exists until 2am. And then, friends, the time is right.

6. Scoop and Swoon
   When it’s firm and scoopable, serve it up. In bowls, on cones, straight from the pan—no judgment. Just joy.

Notes from the Trenches

• If you’re making your own blueberry pie filling, it’s basically blueberries, a little sugar, a squeeze of lemon, and some cornstarch. Simmer until glossy and thickened. Try not to eat it all off the spoon.

• If your graham crackers are a little stale? EVEN BETTER. They soak up the creaminess like little flavor sponges.

• Want to get wild? Add a pinch of cinnamon to the graham crackers. Or swirl in some lemon zest with the blueberries. Go full rebel mode.

Final Thoughts

There’s something about the combo of tangy blueberries, creamy vanilla, and the crunch of graham cracker that hits every nostalgic note. It tastes like summer vacation. Like backyard BBQs. Like being a kid again but without having to do algebra homework.

And honestly? I wasn’t even trying to start a Frosty Friday tradition, but now I feel like I’m on the hook. Which means I’ll just have to keep making ice cream. Darn. Twist my arm. If this turns into a full-blown weekly frozen dessert ritual, I’m not even sorry.

So, my friends: make this ice cream. Share it with someone you like, or hoard it like the dragon you are. Either way, it’s worth every single calorie.

Catch you next Friday—same time, same freezer. ❄️🍨💙

P.S. If you end up making this, please tell me. Or tag me. Or send smoke signals. I want to bask in your blueberry glory.