Ingredients
Equipment
Method
Make the blueberry compote
- Simmer blueberries with granulated sugar and lemon juice over medium heat for 5 minutes, stirring often, until the berries burst and the juices look glossy.
- Stir cornstarch with water to form a smooth slurry, then add it to the pot and cook for 2 more minutes over medium heat until noticeably thickened.
- Cool the blueberry compote completely, so it thickly mounds on a spoon rather than spreading thin.
Build the no-churn vanilla base
- Whip heavy cream to stiff peaks, stopping once the cream holds a clear peak that stands upright when the whisk is lifted.
- Whisk sweetened condensed milk, vanilla extract, and salt together until smooth, then fold it into the whipped cream gently until no streaks remain.
Assemble and freeze
- Layer the ice cream base and blueberry compote in a 9x5 loaf pan, swirling with a knife to create purple ribbons through the white base.
- Scatter pie crust pieces between layers so they’re visible throughout the loaf rather than all on one side.
- Freeze at least 6 hours until firm, then scoop directly from the pan for thick, swirled blueberry pie flavor.
Notes
Pro tip: Cool the blueberry compote fully before folding into the base step—warm compote can thin the ice cream and blur the swirl. Store covered in the freezer for up to 2 weeks. Freezing works well (no baking needed beyond the pie crust pieces you already have). For a lighter option, use half-and-half sweetened condensed alternative or a lower-fat condensed milk substitute, but the texture may be slightly softer.