This Easy No-Churn Blueberry Ice Cream Pie takes only 5 ingredients for the filling! In about 15 minutes this ice cream dessert is ready for the freezer.
This recipe is sponsored by Lucky Leaf, all opinions are my own.
I am really loving all the summer flavors and berries I’m seeing out there right now. June is one of the best months of the summer. It’s usually not too hot yet, school lets out, graduations are happening and we have our annual summer trip to Bass Lake. When we’re up there, it’s definitely too hot to bake, so it’s the perfect time for frozen desserts.
In preparation for your summer activities, I’m sharing this Easy No-Churn Blueberry Ice Cream Pie and you’ll never guess what makes this pie so easy!
The crust is made with vanilla wafer cookies because they are a bit sweeter than a graham cracker crust. When you are preparing the filling, I recommend putting the crust in the freezer. That way, when you add the filling, it will prevent the crust from crumbling apart.
I always make my desserts in a springform pan because it makes removing the sides of the pan so easy. It also helps because there is quite a bit of filling, so if you are looking to use a store-bought crust, then you’ll probably get two ice cream pies.
The filling is 5 simple ingredients. It starts with a batch of homemade whipped cream, but if you are looking to simplify, you could use a premade whipped topping from the grocery store.
Then you add a can of sweetened condensed milk and a jar of Lucky Leaf Blueberry Pie Filling. YES! I said pie filling! The filling has chunks of blueberries mixed in, leaving you all those pretty berries in the ice cream. Would you believe it makes this ice cream so thick and creamy? To accent the blueberry filling, I’ve added some lemon zest, which never did anyone any harm.
How easy is that? Just 5 ingredients (or less if you use prepared whipped topping!), about 15 minutes later your dessert is ready to head to the freezer. Plus, you don’t need any fancy machines to make this ice cream. That’s why it’s called “no-churn”.
Throw this pie in the freezer and let it sit for about 3 or 4 hours. You can even make it a day or two ahead of time so you have dessert on hand when you need it! I always like to serve a little whipped cream with my ice cream. I made a second batch of whipped cream and added the boarders with a large star dip, but a dollop on top will also do the trick. Or you can take it one step further and spread the whipped cream as a layer over top of the pie. To finish it off, I zested a little lemon on top for color.
A special thanks to my friends at Lucky Leaf for partnering with me on this recipe today. I’ve been working with Lucky Leaf for a couple years now, and I love to find new and unique ways to use their pie filling.
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This recipe is sponsored by Lucky Leaf, all opinions are my own. Thank you for supporting the brands that help support Beyond Frosting.
- For the crust:
- 1 box (11oz) Vanilla wafer cookies
- 8 tablespoons unsalted butter
- For the filling:
- 1 ½ cups heavy whipping cream
- ¾ cup powered sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (21 oz) Lucky Leaf Blueberry pie filling
- Zest of 1 lemon
- For the topping:
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- Zest of 1 lemon
- For the crust: Grind the vanilla wafers cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
- Line the bottom of a 9-inch spring form pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray. Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.
- For the filling: Put your mixing bowl and whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Set the whipped cream aside.
- In a large mixing bowl, combined the sweetened condensed milk and the Lucky Leaf Blueberry Pie filling and mix until well combined.
- Zest the lemon into the mixing bowl and slowly fold in the prepared whipped cream. Fold all ingredients together until well mixed. Pour the filling into the prepared pan and spread evenly.
- Cover with aluminum foil and freeze for at least 4 hours. You can add the whipped topping prior to freezing or prior to serving.
- For the topping: Put your mixing bowl and whisk in the freezer for 10 to15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Pipe the whipped cream along the borders of the cheesecake.
- Add the lemon zest on top of the frozen pie and allow the pie to sit at room temperature for 15 to 20 minutes before slicing.
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