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!
I have to apologize for my absence from posting to the blog lately. Life has been a little busy this summer, but I’m making it up to you all with this recipe.
Seriously, if there’s one ice cream recipe you make this summer let it be this one!
This recipe was actually inspired by a blackberry cobbler ice cream that my husband used to buy at the store. Since it’s not available anymore, I decided to try out making my own version.
I’ve made this ice cream a few times, but the first time I decided to try it out was actually at midnight one night because I could not fall asleep. You know, because making ice cream at midnight is a totally normal thing to do. It can also make you do weird things, like throw an entire pie crust into the mix. As weird as it sounds, it actually works really good!
For this recipe, I use a store-bought pie crust and just baked it in the oven on a baking sheet. If you have a certain pie crust recipe that you love, feel free to use that one instead. I usually make the blackberry mixture and crust a little ahead of time, so they have time to cool before adding them in with the ice cream.
Once they’re cooled just whip up the easy ice cream mixture – one can of sweetened condensed milk, two cups of heaving whipping cream, and a little vanilla. Then fold the pie crust in with the ice cream, layer it with the blackberry mixture in a container, and swirl it with a knife.
Once it freezes overnight, you have one seriously delicious treat!
No-Churn Blackberry Pie Ice Cream
Ingredients
- 1 refrigerated pie crust
- 2 cups fresh blackberries
- 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
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.
I seriously love that you combined two of the most summery desserts into one gorgeous ice cream! Even better is the fact that it’s no-churn so you can have it even quicker! Gotta try this one, Danielle!
I’m all about easy desserts 😉 Hope you enjoy it if you try it, Sarah!
Mmm gotta love no-churn ice cream, especially in the summer! Love that you added pie crust, Danielle! I think I would devour this entire batch in no time. Looks so delicious!
Ice cream WITH pie crust in it?!! YUM!! I could totally go for a scoop or three this morning :). And don’t worry about the hectic schedule and not being able to post as much, I’ve been feeling the same way too! We still love whenever you can share beautiful creations with us! 🙂
Thank you for the kind comment, Heather! Ice cream is totally acceptable for breakfast, right? At least for me 😉
This looks fabulous! Love the blackberry pie flavor and that this is no churn! PInning 🙂
Danielle, this is one of the best ice creams I’ve seen this summer, and your photos are so pretty! I just want to reach in and grab myself a big giant scoop. Pinned!
Thank you for the sweet comment, Marcie! I really appreciate it and thanks for the pin too 🙂
No churn ice cream has become an obsession of mine. Love the blackberry pie flavors. I could gobble it all up.
I would be all OVER this ice cream, Danielle! I *love* the pie crust (and how easy with the store-bought kind). I wish I had a bowl right now!
I love pie crust too, I could just eat it plain! I wish I could also share the leftovers with you too 😉
This looks amazing with the pie crust! I haven’t had any blackberry desserts this summer and this ice cream looks like the perfect place to start!
This ice cream looks gorgeous! Love the swirl! So excited to try it, because I never have success with no churn recipes! Pinning 🙂
This blackberry pie ice-cream looks so so good, Danielle! Loved that this is no-churn! Fabulous share! 🙂
Pie-themed ice cream is the best. It sounds like the perfect midnight snack!
Oh my Goshhhh!! That icecream!! Hell yeaaa to that blackberry pie icecream.. it looks perfect! 🙂
Haha, thank you Arpita 🙂
What?! You actually threw pie crust in there! I think I have found my new favorite! Love it, Danielle!
You definitely have to give it a try, Annie! Thank you 🙂
I’m so glad you finally posted this recipe, after I stole the pie crust idea from you! Lol. I can just imagine how good this is!
Blackberry pie ice cream sounds like the ultimate flavor! No-churn ice creams are my favorite! It looks gorgeous and I love the actual pie crust in here!
This is really clever! I’ve seen so many no churn ice creams around this summer but this really stands out. Sharing! 🙂 (PS You might want to check your video settings, they all auto played with sound – at the same time!) N x
Thank you, Nagi! Thanks for the heads up about the ads too, I’m working on getting it fixed now!
wow Danielle, this is brilliant! Love the idea of using pie crust in ice cream! Gorgeous pictures too! Pinned!
This ice cream sounds fantastic. Love blackberries and love no churn recipes so this ice cream is for me!
No-churn recipes are the best! Thanks, Kelley 🙂
Such a genius idea, and packed with such great flavors! Thanks for sharing! 🙂
Fabulous, love that it’s simple. I don’t make many desserts but when I do it needs to be easy. This is perfect and right up my daughters alley.
Easy desserts are the best! I’m sure your daughter would love this ice cream too 🙂
This sounds delicious. I am going to enter it in a contest next weekend. Approximately how much does this make?
I can’t remember how many cups it makes, but it’s enough to fill a 9×5 loaf pan and serves 6 to 8.
Are fresh vs frozen berries interchangeable in the recipe? Also, would you keep the ratios the same volume wise if you used a different berry? Like huckleberry or blueberry?
It would probably be fine to use frozen berries. If there seems to be quite a bit of liquid, you may want to cook the mixture a little longer and reduce it down some. It should be fine to use the same volume of another berry too.