No-churn Blackberry Pie Ice Cream Recipe


Easy no-churn ice cream with blackberry swirl and pie crust pieces. Blackberry pie ice cream is perfect for summer!


– 1 refrigerated pie crust – 2 cups fresh blackberrie – 1/4 cup granulated sugar – 1 teaspoon fresh lemon juice – 1 (14-ounce) can sweetened condensed milk – 2 cups heavy whipping cream – 1 teaspoon vanilla extract



Preheat oven to 400°F. Unroll the pie crust on a silicone or parchment-lined baking sheet. Bake 12-15 minutes until brown. Remove from oven and cool.


Step 1

Mix blackberries, sugar, and lemon juice in a small saucepan over medium heat. Cook 5-10 minutes to soften and release blackberry juices. Cool in a small bowl after mashing.


Step 2

Mix sweetened condensed milk, heavy whipping cream, and vanilla until thick (4-5 minutes) in a hand mixer or stand mixer with the whisk attachment.


Step 3

Break the cooled pie crust into small pieces and gently fold it into the ice cream.


Step 4

Place ice cream and spoonfuls of blackberry mixture in a loaf pan and knife mix.Cover tightly and freeze overnight.


Step 5

also see

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