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Creamy No-Churn Lemon Blueberry Ice Cream Pie

no-churn lemon blueberry ice cream pie - featured image
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A bright and tangy no-churn lemon blueberry ice cream pie with a buttery graham cracker crust, perfect for summer gatherings and easy to make without an ice cream maker.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups heavy whipping cream, cold
  • 1 (14-ounce) can sweetened condensed milk
  • ⅓ cup fresh lemon juice (about 2 medium lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until crumbs are evenly coated and mixture holds together when pressed. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in freezer while preparing filling.
  2. Prepare the lemon blueberry ice cream filling: Whip cold heavy cream with an electric mixer until soft peaks form (about 3-4 minutes).
  3. Mix the condensed milk base: In a separate bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until blended and slightly thickened.
  4. Fold whipped cream into lemon mixture: Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining whipped cream carefully to keep mixture airy and smooth.
  5. Add blueberries: Gently fold in fresh blueberries, reserving a few for garnish.
  6. Assemble and freeze: Pour filling over chilled crust, spread evenly, garnish with reserved blueberries and extra lemon zest if desired. Cover loosely and freeze for at least 6 hours or overnight until firm.
  7. Serving notes: Remove pie from freezer about 10 minutes before serving to soften slightly. Use a sharp knife dipped in warm water to cut clean slices.

Notes

Whip cream to soft peaks to avoid grainy texture. Use fresh lemon juice and zest for best flavor. Freeze pie uncovered for first hour to set crust firmly, then cover to prevent moisture buildup. Let pie soften 10 minutes before slicing for clean cuts. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: no-churn, lemon blueberry, ice cream pie, easy dessert, summer dessert, no ice cream maker, creamy pie, homemade dessert

Find it online: https://realityeats.com/creamy-no-churn-lemon-blueberry-ice-cream-pie-recipe-easy-homemade-dessert/