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–+ servings
Frozen no churn ice cream in loaf pan with scoops on top and silver cookie scoop, next to small round white ramekin of blueberries and sheets of graham crackers

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
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 1/2 cup

Ingredients
  

  • 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 9x5 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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