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Blueberry Pie No-Churn Ice Cream

Blueberry pie no-churn ice cream with jammy blueberry compote swirled into a creamy vanilla base, plus buttery baked pie crust pieces throughout. This easy no-churn blueberry ice cream sets firm in a loaf pan for a frozen blueberry pie vibe in every scoop.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

Blueberry compote
  • 2 cup blueberries Fresh or frozen, for jammy sauce
  • 0.25 cup granulated sugar Sweetens the compote
  • 1 tbsp lemon juice Adds sweet-tart brightness
  • 1 tbsp cornstarch Thickens the compote
  • 1 tbsp water Makes a slurry for cornstarch
Vanilla no-churn base
  • 2 cup heavy cream Whip until stiff peaks
  • 14 oz sweetened condensed milk For a no-churn set
  • 1 tsp vanilla extract Adds vanilla flavor
  • 0.25 tsp salt Balances sweetness
Pie crust pieces
  • 1 cup pie crust pieces Bake and crumble, then fold/scatter between layers

Equipment

  • 1 9x5 loaf pan
  • 1 medium saucepan

Method
 

Make the blueberry compote
  1. Simmer blueberries, granulated sugar, and lemon juice in a medium saucepan over medium heat for 5 minutes, stirring often until the berries burst and thicken slightly.
  2. Stir the cornstarch slurry into the simmering berries and cook 2 more minutes over medium heat until the compote becomes noticeably thick and glossy.
  3. Cool the compote completely, then scrape any thickened bits into the pan so it swirls evenly later.
Whip and assemble the no-churn ice cream
  1. Whip the heavy cream to stiff peaks so the base holds structure for no-churn freezing.
  2. Whisk the sweetened condensed milk, vanilla extract, and salt together until smooth, then fold into the whipped cream just until combined.
  3. Layer the vanilla base and blueberry compote into a 9x5 loaf pan, swirling with a knife to create purple streaks, and scatter pie crust pieces between layers.
Freeze
  1. Freeze the loaf pan at 0°F until firm, at least 6 hours, then let it sit 5 minutes before scooping for cleaner cuts.

Notes

For the cleanest blueberry swirls, cool the compote completely before layering—warm compote can thin the base and blur the purple ribbons. Store covered in the freezer up to 2 weeks. Freeze yes—wrap tightly to prevent freezer burn. For a dairy-light option, use a high-fat coconut cream (chilled) in place of heavy cream, keeping the condensed milk as written only if you want the same texture and flavor.