- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours
- Yield: 10 servings
- Category: dessert
- Method: frozen
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours
- Yield: 10 servings
- Category: dessert
- Method: frozen
- Cuisine: american
Ingredients
- 1 premade Bake House Creations Pie Crust, baked and crumbled into pieces*
- 2 cups Friendly Farms Heavy Whipping Cream
- 1 tablespoon Stonemill Pure Vanilla Extract
- 14 ounces Baker’s Corner Sweetened Condensed Milk
- 1/2 teaspoon salt
- 1/3 cup Simply Nature Organic Blueberry Preserves
Instructions
- Line a standard size loaf pan with parchment paper and set aside. In a mixing bowl with a whisk attachment, whip the heavy cream until soft peaks form. Fold in the vanilla extract and salt.
- Pour the sweetened condensed milk on top of the cream and fold gently until everything comes together. Fold in the pie crust pieces.
- Carefully scoop half of the ice cream into the prepared loaf pan. Spoon half of the jam onto the ice cream in concentrated pools. Take a knife and make large swirls to incorporate the jam. Then, spoon the rest of the ice cream on top, and repeat with the remaining jam.
- Freeze for at least 12 hours before serving!
Keywords: blueberry pie ice cream, no churn, homemade
Notes
- You can bake off the pie crust at any time! I like to just lay it flat on a baking sheet and bake at 375°F for about 20 minutes or until golden brown! Allow the crust to cool and then roughly chop or crumble into pieces. You can keep the pieces in an airtight container until ready to use!
