Looking for an easy dessert that’s bursting with summer flavor? Look no further! This blueberry-graham swirl ice cream is vibrant and full of layered flavors and textures.
Stop what you’re doing and make this blueberry-graham swirl ice cream — it’s simple and incredibly satisfying. Don’t be intimidated by “homemade” ice cream: no ice cream maker, no egg separation, no complicated steps. All you need is an electric mixer. I use a hand mixer and find it perfect for this recipe.
The combination here is next-level: the sweet creaminess of the base, the bright tang of blueberry pie filling, and the crunchy-sweet graham pieces. I’ve been known to sit with the container and eat straight from it!
This recipe is also very versatile. Swap in any pie filling you like — strawberry, cherry, or apple in the fall. The batch makes a generous amount (about 12–15 servings), so I often portion it into smaller containers and keep them in the freezer for quick treats. You can also halve the recipe if you prefer a smaller yield.
If you love blueberries, try other simple blueberry desserts as well for more summer inspiration.
Blueberry-Graham Swirl Ice Cream
Ingredients
- 32 oz. (2 16-oz. containers) whipped topping
- 1 package instant vanilla pudding
- 1 can blueberry pie filling
- 1 sleeve graham crackers, broken into pieces
Instructions
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Beat the whipped topping with an electric mixer on high until stiff peaks form. Add the instant vanilla pudding and mix slowly until just combined; avoid overmixing.
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Transfer the mixture to the container or pan you’ll use for freezing. Gently fold in the broken graham cracker pieces so they’re evenly distributed.
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Spoon dollops of blueberry pie filling on top of the cream. Carefully fold the filling in to create visible swirls and a marbleized look — don’t fully mix it in or the base will turn uniformly purple.
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Freeze for several hours until firm. Remove about 15 minutes before serving to make scooping easier.
Notes
Recipe by Faigy Murray