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This blackberry pie no churn ice cream is the best of two summer desserts and no ice cream maker required!

2 ice cream cones set in a mason jar

It’s not an easy decision to make to pick a favorite dessert. But I will never turn down a slice of pie, or a bowl of ice cream. And if those two things are combined? Well, I’m a goner. And there are two ways to make ice cream. I’m always a fan of the old fashioned way with an ice cream maker, but not a fan of the time with the limited patience I have. And there is the no churn ice cream way – much faster, just as creamy, egg free (for those who may have an allergy), and with minimal ingredients.

Scoop of blackberry pie no churn ice cream in a loaf pan

Our house is nestled in between two large parcels, and our neighbor has a half acre of treed land that separates our homes leaving us a great feeling of seclusion, even if we do live in the city limits. The best part is the height of summer blackberries that picking becomes a part of our daily routine. There is no shortage of my perfect blackberry pie. So the natural progression is to make this dessert with them, too!

There are two ways you can make this – either by just throwing a couple of slices of already-made blackberry pie into the vanilla base, or you can make it completely from scratch with a quick made blackberry jam, and baking a pie crust to crumble into the mix. For the full recipe the latter is the route took here.

What is no churn ice cream?

No churn ice cream has been a viral ice cream method because it doesn’t require a full blown ice cream maker to create. It utilizes heavy whipping cream, condensed milk, vanilla, and a pinch of salt. You can customize it with additional ingredients as well.

2 cones filled with blackberry pie no churn ice cream in a mason jar with loaf pan of ice cream in the background

Ingredients to Make No Churn Ice Cream

  • Heavy Whipping Cream – I use heavy whipping cream because of the additional fat content that makes it creamier than standard whipping cream.
  • Sweetened Condensed Milk – It adds the necessary sweetness to the mixture.
  • Vanilla – Use real vanilla for the best flavor
  • Salt – It adds a balance and depth to the sweetness in the recipe.
  • Corn Syrup – This helps reduce the ice crystal formation, keeping the final result creamy and not icy.
  • Blackberry Jam – Use jarred jam, or create a simple stovetop jam for this recipe. You can also use strawberries to make a stovetop jam. Or jarred is fine.
  • Pie Crust – Roll out a premade pie crust and bake it. Add cooled crumbs to the mixture for the pie effect.

Why Is My Ice Cream Icy and Not Creamy?

One common complaint about no-churn ice cream is that is typically freezes much harder than store bought and can have a grainy, or icy, texture to it. One way to keep this from happening is to add a tablespoon or so of corn syrup to your mixture. What this does is reduce the formulation of ice crystals in the mixture, meaning it can’t freeze to hard and those ice molecules won’t create those grains you can sometimes feel.

While adding corn syrup can be controversial to some, it has a scientific reason behind it! And it’s a minimal addition to the sugar content in the overall recipe itself. Where store bought ice creams have stabilizers that can reduce the ice crystal formation, homemade does not.

2 cones of blackberry pie no churn ice cream set in a mason jar with fresh blackberries and pie crust scattered around

How to Make Blackberry Pie No Churn Ice Cream

  • To create the stove top blackberry jam – add 3 heaping cups of blackberries (fresh or frozen) to a saucepan. Add in 1/2 cup of sugar, and 1 tablespoon of regular powdered pectin. Bring the mixture to a boil and mash the berries. When the mixture begins to thicken, about about 2 minutes of rapid boiling, remove it from the heat and allow it to cool.
  • Remove a premade pie crust and allow it to come to room temperature. Slice the pie crust into strips and bake in an oven to 350, for about 12-15 minutes, or until the crust is golden brown. Allow it to cool completely and them crumble into large pieces to be mixed into the ice cream base. You can also make a single pie crust in a food processor!
  • Whip heavy cream – Whip the heavy cream until stiff peaks form.
  • In a large bowl, whisk together the condensed milk, vanilla, salt, and corn syrup.
  • Fold the condensed milk mixture into the whipped cream until completely combined.
  • Into a loaf pan, spoon in about 1/3 of the ice cream base. Top the ice cream base with several spoonfuls of the cooled blackberry jam mixture.
  • Using a spoon or butter knife, swirl the jam into the mixture. And then top with a handful of pie crust crumbles.
  • Repeat this with the remaining mixture.
  • Place this into a freezer for at least 6 hours to chill. Then serve!

Other Inspired Homemade Ice Cream Recipes To Try

Easy No Churn Pumpkin Ice Cream

Samoas and Caramel No Churn Ice Cream

Gingerbread Chocolate Chip No Churn Ice Cream

Strawberry Chocolate Swirl No Churn Ice Cream

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Blackberry Pie No Churn Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Megan Keno
  • Prep Time: 25 Minutes
  • Freeze Time: 4-6 Hours
  • Total Time: 0 hours
  • Yield: 8 Servings 1x
  • Category: Ice Cream
  • Method: No Bake
  • Cuisine: American
Print Recipe

Description

Make it from scratch or feel free to use premade blackberry pie, and jarred blackberry jam!

Ingredients

Units Scale

For Quick Blackberry Jam

  • 2–3 cups Fresh or Frozen Blackberries
  • 1/2 cup Sugar
  • 1 Tbsp Regular Fruit Pectin

Pie Crust Crumbles

Ice Cream Base

  • 2 cups (1 Pint) Heavy Whipping Cream
  • 1 can Condensed Milk
  • 1/4 tsp Salt
  • 2 tsp Vanilla Extract
  • 3 Tbsp Light Corn Syrup

Instructions

  1. To create the stove top blackberry jam – add 3 heaping cups of blackberries (fresh or frozen) to a saucepan. Add in 1/2 cup of sugar, and 1 tablespoon of regular powdered pectin. Bring the mixture to a boil and mash the berries. When the mixture begins to thicken, about about 2 minutes of rapid boiling, remove it from the heat and allow it to cool.
  2. Preheat oven to 350 degrees. Remove a premade pie crust from the freezer, and when thawed, roll it out. Slice the pie crust into wide 2 inch strips and bakeĀ  for about 12-15 minutes, or until the crust is golden brown. Allow it to cool completely and them crumble into large pieces to be mixed into the ice cream base.
  3. In a large bowl, or stand mixer fitter with a whisk attachment, whip the heavy whipping cream until stiff peaks form. Set aside.
  4. In another large bowl, whisk together the condensed milk, vanilla, salt, and corn syrup.
  5. Fold the condensed milk mixture into the whipped cream until completely combined.
  6. Into a loaf pan, pour in about 1/3 of the ice cream base. Top the ice cream base with several spoonfuls of the cooled blackberry jam mixture. Using a butter knife or a chopstick, swirl the jam into the mixture. And then top with a handful of pie crust crumbles.
  7. Repeat this with the remaining mixture.
  8. Place the completed blackberry pie no churn ice cream into a freezer for at least 6 hours to chill. Then serve!
  9. To save, cover with plastic wrap and then a layer of foil.