This no-churn berry pie ice cream combines the fruity, crumbly flavors of a classic pie with a silky, scoopable texture — all without an ice cream machine.
Ice cream is one of my all-time favorite desserts. In my freezer you’ll usually find at least one tub, especially in summer when the heat calls for something cold and sweet. This Berry Pie No-Churn Ice Cream is an ideal summer treat — bright, creamy, and simple to prepare. Once you make it, you’ll want to make it all season long.
Why You’ll Love This No-Churn Berry Pie Ice Cream
Versatile: Use any pie filling or fruit to change the flavor profile — cherry, mixed berry, blueberry, or your favorite preserve will all work.
Fast and easy: The hands-on time is about 10–15 minutes. Mix, assemble, and freeze. No ice cream maker needed.
Great served with desserts: This ice cream pairs beautifully with cakes, pies, or as a refreshing scoop on its own.
What “No-Churn” Means
No-churn means you don’t need an ice cream machine. This method relies on whipped cream and sweetened condensed milk to create a rich, creamy texture without churning. All you need are basic kitchen tools.
Step-by-Step: Make No-Churn Berry Pie Ice Cream
Step 1: In a mixing bowl, beat cold heavy whipping cream with a hand mixer or stand mixer until stiff peaks form.
Step 2: Fold about one cup of the whipped cream into the sweetened condensed milk in a separate bowl. Add vanilla if using, and mix until smooth. Then gently fold that mixture back into the remaining whipped cream until uniform and creamy.
Step 3: Pour half of the ice cream base into a freezer-safe container.
Step 4: Spoon half of the berry pie filling over the ice cream base. Use a spoon or a butter knife to swirl the filling into the ice cream for pretty ribbons of fruit.
Step 5: Add the remaining ice cream base on top, then spoon on the remaining berry pie filling and swirl again as desired.
Step 6: Freeze for 5–6 hours or overnight until firm. Before serving, let the container sit at room temperature for 5–10 minutes to soften slightly for easy scooping. Enjoy!
Other No-Churn Ice Cream Ideas
If you enjoy this recipe, try other no-churn flavors like salted caramel pecan, classic strawberry, or any of your favorite pie fillings. Swap the berry pie filling for apple pie, peach preserves, or lemon curd for different results.
Recipe
No-Churn Berry Pie Ice Cream
Equipment
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stand mixer or hand mixer
Ingredients
- 14 oz. sweetened condensed milk
- 2 cups heavy cream cold
- 1 teaspoon vanilla extract (optional)
- 1 cup berry pie filling cherry filling was used here, but any berry filling works
Instructions
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Beat cold heavy whipping cream until thick and forms stiff peaks.
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Fold one cup of whipped cream into the sweetened condensed milk, add vanilla if using, and mix until smooth. Fold that mixture back into the remaining whipped cream until creamy and even.
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Pour half of the ice cream base into a freezer-safe container. Spoon half of the berry pie filling over it and swirl with a spoon or knife, if desired.
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Top with the remaining ice cream base, add the rest of the pie filling, and swirl again.
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Freeze for 5–6 hours or overnight. Let soften 5–10 minutes at room temperature before scooping.
Notes
Nutrition
Nutrition details are an estimate, per serving.