Ingredients
Blueberry Pie Filling
- 3 cups fresh blueberries
- ½ cup sugar
- 2 tablespoons water
- 1 tablespoon corn starch
Vanilla Ice Cream Base
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Mix-ins
- 5 graham crackers, crushed
Instructions
- Prepare Blueberry Pie Filling: In a medium saucepan over medium heat, combine the blueberries, sugar, water, and corn starch. Stir occasionally and gently crush some berries with the back of a spatula to release juices. Cook for 10-15 minutes until the mixture thickens. Transfer to a small bowl and chill in the refrigerator until completely cooled.
- Whip the Cream: Using a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form, about 1-2 minutes. Place the whipped cream bowl in the refrigerator while preparing the ice cream base.
- Make Ice Cream Base: In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth. Fold in half a cup of whipped cream gently using a rubber spatula, then fold in the remaining whipped cream until fully combined and smooth.
- Assemble Layers: Spread half of the ice cream mixture evenly into a bread pan. Spoon half of the chilled blueberry pie filling over it, then sprinkle half of the crushed graham crackers. Use a toothpick or butter knife to gently swirl the filling and crackers into the ice cream base.
- Repeat Layers: Add the remaining ice cream mixture on top, followed by the remaining blueberry pie filling and crushed graham crackers. Swirl again gently on top for a marbled effect.
- Freeze: Cover the pan tightly with plastic wrap and then aluminum foil. Freeze for at least 4 hours, preferably overnight, until firm and scoopable.
Notes
- For best texture, ensure the blueberry filling is completely cooled before layering.
- Use fresh or frozen blueberries, but thaw and drain if using frozen.
- You can substitute graham crackers with digestive biscuits if desired.
- This ice cream is best stored in an airtight container to prevent freezer burn.
- Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
