Easy no-churn ice cream with blackberry swirl and pie crust pieces. Blackberry pie ice cream is perfect for summer!
INGREDIENTS
– 1 refrigerated pie crust– 2 cups fresh blackberrie– 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
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INSTRUCTIONS
Preheat oven to 400°F. Unroll the pie crust on a silicone or parchment-lined baking sheet. Bake 12-15 minutes until brown. Remove from oven and cool.
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Step 1
Mix blackberries, sugar, and lemon juice in a small saucepan over medium heat. Cook 5-10 minutes to soften and release blackberry juices. Cool in a small bowl after mashing.
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Step 2
Mix sweetened condensed milk, heavy whipping cream, and vanilla until thick (4-5 minutes) in a hand mixer or stand mixer with the whisk attachment.
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Step 3
Break the cooled pie crust into small pieces and gently fold it into the ice cream.
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Step 4
Place ice cream and spoonfuls of blackberry mixture in a loaf pan and knife mix.Cover tightly and freeze overnight.