Blueberry Pie Ice Cream
Blueberry Pie Ice Cream is a sweet mix of blueberry pie filling, crunchy graham crackers swirled in a creamy, rich no churn ice cream. It’s a summer time dream dessert! Recipe and image compliments of Laura from Lolo’s Home Kitchen
Blueberry Pie Ice Cream
Ingredients
- 2 cups Hiland Dairy heavy cream
- 1 teaspoon pure vanilla extract
- 1 can (15 oz) sweetened condensed milk
- 1 can (21 oz) blueberry pie filling
- 4-5 graham crackers, broken/crushed
Instructions
- In a stand mixer or a large bowl with a hand mixer, whip the Hiland Dairy heavy cream, vanilla and condensed milk. Whip on medium high speed until you get stiff peaks.
- Pour half the mixture into the bottom of a loaf pan. Then spoon half the can of the blueberry pie filling onto the top. Crush 2 of the graham crackers over top of the blueberry filling. Use a butter knife to swirl the blueberry and graham crackers through the mixture.
- Pour the remaining ice cream mixture into the loaf pan and repeat with the rest of the blueberry pie filling and graham crackers. Swirl together again.
- Cover with plastic wrap and place in the freezer overnight to set.
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