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Are you ready for an ice cream experience that will rock your world? No Churn Blueberry Graham Cracker Ice Cream is a game-changer for anyone who loves the classic flavor combination of blueberry and graham cracker.
Using just a handful of ingredients, no fancy equipment and no tedious churning, you can easily whip up a delicious batch of this delicious frozen treat at home. So, grab a spoon and get ready for a unique and scrumptious ice cream that you can enjoy all summer long.
what is no churn ice cream?
No-churn ice cream is a type of ice cream that doesn’t require an ice cream maker or any other special equipment. Traditional ice cream recipes usually involve churning the mixture in an ice cream machine to create a smooth texture. With no churn ice cream a creamy texture is achieved without the need for churning.
The basic ingredients for no-churn ice cream typically include heavy cream, sweetened condensed milk, some type of flavoring like vanilla or cocoa, and any add ins you might like.
In the summer time there is nothing quite like a cool ice cream cone on a super hot day. We don’t have many ice cream places near us but we do have one in town that is pretty good. They don’t have anything too fancy but I can grab a sundae or a milkshake when I have a craving.
If we go down the road there is a Dairy Queen as well. Every now and then I can go for a Blizzard but sometimes I just want a flavor that no one has.
That leads me to making my own ice cream. Unfortunately I don’t have an ice cream maker. Why? Mostly because I don’t really have the space for one.
I’ve used them before and I will say that an ice cream maker makes delicious ice cream and I wouldn’t turn one down but it isn’t something I’m going to buy for myself because it would only get used in the summer and as I said there is the issue of space.
However, I’ve made several really good no churn ice cream recipes in the past. You don’t have to have an ice cream maker to make ice cream, it just makes it easier. There are several different methods for making no churn ice cream but they all seem to involve using heavy cream and most of the time using sweetened condensed milk.
can i substitute the sweetened condensed milk?
The only thing I’ve found you can use in place of the sweetened condensed milk is Dulce de Leche. Since the Dulce de Leche is just thickened sweetened condensed milk it works well in place of the milk and adds a rich, caramel flavor to the base of the ice cream.
I’ve found that my favorite method is to whip the heavy cream with a hand mixer until it begins to stiffen. Then I add in the sweetened condensed milk and mix some more. It results in a sweet and super creamy ice cream. I used that as my base but then I wanted to add some flavor to my ice cream.
- blueberries (fresh or frozen)
- vanilla extract
- heavy cream
- sweetened condensed milk
- graham crackers (or teddy grahams)
I made a simple blueberry jam in a small saucepan using blueberries, sugar, and vanilla. I waited until it started thickening and the blueberries began to burst then I took it off the heat and allowed it to cool completely.
can I use store bought jam?
You can certainly use store bought blueberry jam but making your own is so easy. If you buy it at the store make sure to heat it in the microwave until it is easy to spread or pour into the ice cream batter.
Let the blueberry jam cool. If it’s too hot when it goes into the ice cream base it will turn the base into a blueberry ice cream instead of vanilla ice cream with a blueberry swirl.
After making the ice cream base I then added the graham cracker pieces. I thought they might get soggy but if you add them right before freezing they actually retain some of the crunch and still have all of the flavor. I love graham crackers in my ice cream. It reminds me a a cheesecake that way.
I then took the blueberry jam and swirled it into the ice cream. I made pretty patterns using a butter knife and then I froze it. That’s it!
more no churn ice cream recipes:
- No Churn Cherry Vanilla Ice Cream
- Thai Tea No Churn Ice Cream
- No Churn Lemon Shortbread Ice Cream
- No Churn Patriotic Funfetti Ice Cream
- No Churn Cherry Cheesecake Ice Cream
This recipe really is simple to make and you could use any flavor of homemade jam to make the swirl in the ice cream. I found this combination to be one of my absolute favorites.
The sweet and creamy ice cream is broken up with the bright blueberry jam swirl. Then the graham cracker flavor really comes through as well and it ends up tasting like blueberry cheesecake! It’s a super yummy ice cream and I love that it’s so easy to make with this no churn method. Give it a try this summer; you’ll thank me!
If you’ve tried my No Churn Blueberry Graham Cracker Ice Cream or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 3/4 c. blueberries
- 1/4 c. sugar
- 1 Tablespoon vanilla
- 2 c. heavy cream
- 1 c. sweetened condensed milk
- 4 sheets of graham crackers, broken into small pieces
- Combine the blueberries, sugar, and vanilla in a small saucepan over medium high heat. Stirring frequently, bring the mixture to a boil. Reduce heat to medium low and gently boil, stirring frequently, for 5 minutes or until the mixture thickens.
- Refrigerate the mixture until cool.
- To make the ice cream place the chilled heavy cream in a bowl and beat with a mixer on high speed until soft peaks form.
- Add in the sweetnened condensed milk and mix on high speed until the mixture thickens.
- Add the broken graham cracker pieces and gently fold them in to the milk mixture.
- Spread the ice cream base into the bottom of a bread pan and spread it out smooth.
- Take the blueberry jam and pour it in two vertical lines down the length of the ice cream.
- Using a butter knife swirl the blueberry jam into the ice cream taking care to press down so the blueberries get into the ice cream.
- Once you are satisfied with your pattern place a piece of plastic wrap on the surface of the ice cream and refrigerate it for 6-8 hours or over night.
- When ready to eat simply take it out of the freezer and let thaw for 1 minute before scooping.
A Hezzi-D original Recipe