Blueberry-Graham Cracker Swirl Ice Cream

Looking for an easy dessert that’s bursting with summer flavor? Look no longer! The blueberry-graham swirl ice cream is so vibrant, with next-level flavors and textures.

Okay, stop what you’re doing and go make this blueberry-graham swirl ice cream now! Don’t be intimidated by the fact that it’s a homemade ice cream. You don’t need any fancy ice cream-makers or equipment for this and there’s no separating eggs or multiple steps; all you need is an electric mixer. I personally use a hand mixer — my cordless KitchenAid. I could go on and on about why I love this mixer so much, but I’ll save that for a different post.

Back to the very important topic at hand: Ice cream! 

The flavor profile here is so next level. The sweet creaminess of the ice cream with the tart blueberry pie filling, and the delicious texture of the graham crackers had me sitting over the container eating directly out of it! 

In addition to being super easy, this ice cream is also very versatile. Feel free to swap for any flavor of pie filling — strawberry, cherry… and I’m thinking of apple come fall! It makes a nice amount (serves 12-15 people), so I will often put it into several smaller containers and just take out what I need for my family (or you can also choose to halve the recipe).

If you like blueberries as much as I do, especially in the summer, try my lemony blueberry crisp for another amazing easy blueberry-infused dessert.

Watch a video of me making this ice cream here!

Blueberry-Graham Swirl Ice Cream

Looking for an easy dessert that's bursting with summer flavor? Look no longer! This blueberry-graham swirl ice cream is so vibrant, with next level flavors and textures.

Print Recipe

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

• Beat the whips with an electric mixer on high until stiff peaks form. Add vanilla pudding and slowly mix until just incorporated; do not overmix.
• Transfer the whip mixture into the container or pan in which you will be freezing the ice cream. Gently mix in the graham cracker pieces.
• Spoon dollops of pie filling on top of the cream and carefully fold it in, making sure that it gets swirled and "marbleized" without getting fully mixed in and turning the whole ice cream purple..
• Freeze for several hours until fully frozen. Take out about 15 minutes before serving for easier scooping.

Notes

Note: You can sub a different flavor of pie filling if you’d like.

Recipe by Faigy Murray | https://mykitchenmystudio.com/blueberry-graham-swirl-ice-cream/