No Churn Lemon Blueberry Pie Ice Cream

I know that I’ve posted a couple of ice cream recipes already but this No Churn Lemon Blueberry Pie Ice Cream is a definite must try! If for some reason you aren’t a fruity ice cream type of person, check out my coffee Oreo or Oreo graham cracker ice cream. Both are delicious and you can’t go wrong with any no churn ice cream!

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I won’t bore you with my love of all things lemon and blueberry, but if you share the same love, feel free to check out my lemon blueberry muffins or blueberry galette. If you don’t like lemon, you could leave it out or replace it with lime or orange. Either would be equally as delicious, as citrus tends to bring a brightness to any dessert.

I promise this will be my last ice cream recipe for a while. Unless I do a fall themed one. It’s almost the end of summer, and you can tell that fall is right around the corner. There is a chill in the air that just wasn’t there in the summer. Leaves are starting change colors and fall. Is it just me or did summer feel shorter this year?

Recipe customization’s

I happened to use my homemade lemon curd, but you could use store bought instead. You could easily replace the lemon with lime or orange. If that’s what you decided to do, I would just leave out the lemon curd or replace it with lime curd or orange curd.

Any type of fresh berries would work in this ice cream. You could use raspberries, blackberries, or strawberries. I have not made this with frozen fruit, but I don’t see why it wouldn’t work. If you try this with frozen berries let me know how it goes!

Summer berries are the best and one of the highlights of the season. These blueberries were sweet and juicy. If you happen to have some berries that are not as sweet, you could add a little extra sweetened condensed milk to your desired taste. That being said, I thought this was perfect as is.

Graham crackers are my preferred mix in for this No Churn Lemon Blueberry Pie Ice Cream, just because it almost like having a graham cracker crust. You could use vanilla wafers instead if you prefer, or even just leave it out. I like the contrast of the slightly sweet graham cracker with the tartness of the lemon curd.

No Churn Lemon Blueberry Pie Ice Cream

Amy

This No Churn Lemon Blueberry Pie Ice Cream is tart, lemony, creamy, and delicious. The swirl of lemon curd takes this ice cream to the next level.

5 from 5 votes

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Prep Time 30 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 1/2 cup

Ingredients

  

1x2x3x

• 1 1/2 cups heavy cream, cold
• 1/2 cup sweetened condensed milk
• 1 cup blueberries, pureed
• 1 large lemon, zest and juice
• 2 tsp vanilla extract
• pinch of kosher salt
• 5 graham cracker sheets, broken into pieces and divided
• 1/2 cup lemon curd

Instructions

 

• In a medium bowl, using a hand mixer, whip the heavy cream until you get soft peaks.
• Add in the condensed milk, blueberry puree, lemon juice, lemon zest, vanilla extract, and salt.
• Beat until everything is well incorporated, about 1-2 minutes.
• Fold in the 3/4 of the graham crackers pieces, being careful to not over mix and deflate the ice cream.
• Pour 1/2 of the ice cream into a 9×5 loaf pan and smooth evenly with a spatula. Dollop 1/2 of the lemon curd on top. Using a butter knife or spoon, gently swirl the lemon curd into the ice cream.
• Add the remaining ice cream mixture and smooth evenly. Dollop the remaining lemon curd and gently swirl into the ice cream. Sprinkle on the reserved graham cracker pieces. Cover with plastic wrap and freeze for at least 6 hours or overnight.

Notes

1. You want to make sure you use heavy cream or heavy whipping cream. Whipping cream and light whipping cream are not the same and contain less milk fat. Heavy whipping cream whips up better and will hold its shape longer.
2. I used a mini chopper to puree the blueberries but you could also use a blender.
3. To freeze, I used a loaf pan but if you want to store the ice cream longer, I would suggest an air tight container.
4. Feel free to customize your mix-ins or the recipe to use what you have on hand, see above for some of my recommendations.
5. Prior to serving, I would let the ice cream sit at room temperature for 5 minutes or so.  It will make it much easier to scoop and it will be creamier than if you just eat it straight from the freezer.

 

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

Keyword blueberry, easy, graham crackers, ice cream, lemon, no churn

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