No-Churn Blackberry Pie Ice Cream
An easy no-churn ice cream recipe with a blackberry swirl and pieces of pie crust mixed in. This blackberry pie ice cream is a perfect summer treat!
Ingredients
- 1 refrigerated pie crust
- 2 cups fresh blackberries
- ¼ cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
To make the pie crust:
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper and unroll the pie crust on top. Bake for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the blackberry mixture:
- Add the blackberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 5-10 minutes or until the blackberries start to soften and release their juices. Mash well and transfer to a small bowl to cool.
To make the ice cream:
- Using a hand mixer or stand mixer fitted with the whisk attachment, mix the sweetened condensed milk, heavy whipping cream, and vanilla until thick (about 4-5 minutes).
- Break the cooled pie crust into small pieces and gently fold it into the ice cream mixture.
- Layer the ice cream with spoonfuls of the blackberry mixture into a loaf pan and gently swirl with a knife.
- Cover tightly and freeze overnight.