Creamy Homemade Blueberry Ice Cream Recipe

Make the creamiest homemade Blueberry Ice Cream in minutes with a luscious no‑churn base swirled with sweet blueberry pie filling. This simple recipe delivers rich texture and bright blueberry flavor without an ice cream machine—perfect for hot summer afternoons or anytime you crave a fresh fruit ice cream.

Hands‑on time is just about 20 minutes. After a short prep, the ice cream freezes into a soft, scoopable dessert that’s ready to enjoy in a few hours.

While classic flavors like strawberry are beloved, this blueberry version stands out with a balance of fresh berry brightness and an ultra‑creamy base. If you enjoy the jammy sweetness of blueberry pie filling folded into silky ice cream, this no‑churn recipe will quickly become a favorite.

The blueberry pie filling can be made ahead and kept in the fridge, or you can use a quality canned pie filling when fresh blueberries are out of season. The finished ice cream has a soft‑serve consistency straight from the freezer, so there’s no need to thaw before scooping—simply take it from freezer to bowl to mouth.

Ingredients

• Blueberry pie filling — Use 2 cups of homemade filling (recipe notes below) or a 21‑ounce can of blueberry pie filling. If using frozen berries, thaw them first.
• 1 (14 ounce) can sweetened condensed milk — This provides sweetness and a smooth texture; do not substitute evaporated milk.
• 2 teaspoons vanilla extract — Enhances the cream base.
• 1/4 teaspoon sea salt — Balances the sweetness.
• 2 cups cold heavy cream — Also labeled heavy whipping cream; do not replace with whole milk or half‑and‑half.

Instructions

The method is quick and straightforward. For the best texture, chill your mixing bowl and whisk if possible so the cream whips faster and holds firm peaks.

1. Prepare the blueberry pie filling (if making homemade). In a large saucepan combine 7 cups fresh blueberries, 1 cup granulated sugar, 3 tablespoons cornstarch, and 3 tablespoons water. Cook over medium heat, stirring, until the berries begin to break down and bubble, about 4–6 minutes. Reduce heat to medium‑low and simmer, stirring often, until the mixture thickens to a dark, jammy consistency, 20–30 minutes. Remove from heat and stir in 2 tablespoons lemon juice. Allow to cool fully before using in the ice cream.
2. Mix the condensed milk base. In a medium bowl combine the sweetened condensed milk, vanilla extract and sea salt. Set aside.
3. Whip the cream. Using a stand mixer or handheld electric mixer, whip the cold heavy cream on medium‑high speed until firm peaks form, about 4–5 minutes.
4. Fold together. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula until combined and smooth, being careful not to deflate the whipped cream.
5. Swirl in the blueberries. Fold 2 cups of cooled blueberry pie filling into the ice cream base. For a smoother texture, puree the filling before folding. For a rippled look, gently fold so there are streaks of filling rather than fully mixing.
6. Freeze. Pour the mixture into a 2‑quart container (metal freezes faster) and cover tightly with an airtight lid or plastic wrap. Freeze for at least 5 hours or overnight until firm.