No-churn blueberry pie ice cream with a vanilla mascarpone base, wild blueberry jam & pie crust bits.
This post may contain affiliate links, please read the privacy policy for details.
no-churn blueberry pie ice cream
Hello hello! It’s currently summer which means it’s far too hot to turn on the oven, and that it’s the perfect time for no-bake desserts like this no-churn blueberry pie ice cream. We start out with a vanilla mascarpone no-churn ice cream base which is ridiculously creamy and delicious enough on its own. But, we’re making it more delicious by swirling in a homemade wild blueberry jam and a bunch of pie crust crumbles.
This recipe is super easy to make, the hardest part will just be waiting for the ice cream to freeze. So let’s get into it! ☺︎
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
the ice cream cake needs time to set
The ice cream needs to set in the freezer for at least 4 hours, ideally overnight.
ingredients for no-churn blueberry pie ice cream:
WILD BLUEBERRY JAM:
You can use store-bought wild blueberry jam – but I prefer making my own for the fresh taste.
- Lemon: you’ll need a fresh lemon for the zest and the juice
- Light brown sugar: for sweetening the jam.
- Wild blueberries: I use frozen because I’m not able to find fresh around me, but if you can find fresh you can use that! You could also use regular frozen blueberries here.
- Cornstarch: for thickening the jam.
No churn mascarpone ice cream:
- Heavy whipping cream: for fat, richness, and creaminess. Heavy whipping cream also helps to incorporate air into the ice cream like churning does, creating a lighter texture.
- Mascarpone: adds an extra layer of creaminess and richness to the base. I recommend using it, but you can also omit it if you’re not a fan or if you can’t find any mascarpone near you.
- Sweetened condensed milk: the base of the ice cream, and for sweetening the ice cream.
- Salt: for flavor. Salt also helps lower the freezing point of ice cream.
- Vanilla: extract or bean paste, for flavor.
- Pie crust: you can use a frozen (& thawed) pre-baked pie crust, bake a pre-made pie crust, or make your own pie crust to use here.
how to make no-churn blueberry pie ice cream:
Here’s a few images on what the process of making this no-churn ice cream. You can find the full recipe at the end of this blog post!
- Make the wild blueberry jam.
- Beat the heavy whipping cream to stiff peaks.
- Beat together the mascarpone, condensed milk, salt, and vanilla. Then, mix the mixture into the whipped cream.
- Fold in some of the jam and pie crust, then layer it all into a loaf pan. Freezer, then serve & enjoy!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
No-Churn Blueberry Pie Ice Cream
Ingredients
Wild Blueberry Jam
- 180 g frozen wild blueberries (1 ¼ c.)
- 35 g granulated sugar (3 tbsp.)
- zest of 1 small lemon
- 2 tbsp. lemon juice divided
- 2 tsp. cornstarch
No-Churn Mascarpone Ice Cream
- 480 g heavy whipping cream (16 oz.)
- 110 g mascarpone (½ c.)
- 400 g sweetened condensed milk (14 oz.)
- ½ tsp. salt
- 1 tsp. vanilla
- 1 baked 9-inch pie crust
Instructions
- If you're not using a pre-baked pie crust, bake your pie crust at 375℉ / 190℃ for 20 minutes, or until it turns golden brown.
Wild Blueberry Jam
- Add the frozen wild blueberries and sugar to a medium sized saucepan. Zest the lemon into the pan, then add in 1 tbsp. of lemon juice.
- Set the saucepan over medium heat, stirring occasionally until the mixture starts to simmer.
- In a small bowl, mix together the corn starch and the remaining 1 tbsp. of lemon juice. Let the jam simmer for 2 minutes, then, while constantly mixing, stir the corn starch slurry into the jam.
- Continue stirring until the jam thickens. Once the jam thickens, remove it from the heat and transfer it to a shallow bowl. Set the jam in the freezer while you make the ice cream.
No-Churn Mascarpone Ice Cream
- Add the heavy whipping cream to a large mixing bowl. Beat with a hand mixer or with a stand mixer fitted with the whisk attachment, until stiff peaks form.
- To a medium sized mixing bowl, add in the mascarpone, sweetened condensed milk, salt, and vanilla. Beat the mixture just until it's cohesive.
- Pour the mascarpone mixture into the whipped cream. Gently fold the mascarpone mixture into the whipped cream until the mixture is cohesive.
- Crumble ~½ of the pie crust into the ice cream and fold until well combined. Then add in ⅓ of the wild blueberry jam and do a couple of big folds to mix the jam into the ice cream.
- Pour ½ of the ice cream into your prepared loaf pan. Dollop ½ of the remaining jam over the ice cream, and crumble ½ of the remaining pie crust over the top of the ice cream. Use a knife to gently swirl the jam and pie crust into the ice cream.
- Repeat with the remaining ice cream, jam, and pie crust. Cover the pan with plastic wrap and set it in the freezer for at least 4 hours, or until the ice cream is firm.
- Scoop, serve, and enjoy!