It’s hot, it’s Summer and it’s almost July 4th so it’s time for Ice-Ice Cream baby! And that’s why this Red, White and Blueberry Cheesecake Ice Cream Pie is the perfect way to cool off on Independence day while having yourself a good ol’ fashioned palate party.

I know that’s exactly what I thought when I first saw no-churn blueberry cheesecake ice cream on Pinterest. I couldn’t wait to make it!

Of course, I added my touch by adding maple syrup instead of white sugar, strawberries and turning it into this incredibly gorgeous ice cream pie with an Oreo crust (made with coconut oil instead of butter). And the best part about this ice cream recipe is it’s no-churn so you won’t need an ice cream machine. I’ve seen so many no-churn ice cream recipes out there and I wanted to try one out. I wanted to see if no-churn was as easy and as good without my Cuisinart.

This is my first ice cream pie friends and I found it was a lot easier than I thought.  If you love ice cream, fresh berries and cheesecake then you will fall hard for this ice cream. Now let’s get to the recipe!

INGREDIENTS

Equipment

• Stand mixer or hand mixer
• silicone spatula
• medium saucepan
• 10-inch pie or tart pan
• fork
• knife
• aluminum foil
• parchment paper

Pie Filling

• 2 cups of fresh blueberries
• 2 tbsp lemon juice
• 3 tbsp raw cane sugar or maple syrup
• pinch of salt
• 1 can of coconut milk
• 1 cup of heavy cream
• 1 can condensed milk
• 8 oz Cream Cheese, room temperature
• 2 tsp vanilla
• 2 cups of strawberries, sliced
• 1 cup of sliced strawberries

Pie Crust

• 25 Oreo cookies
• 5 tbsp melted coconut oil

INSTRUCTIONS

1. Add blueberries, sugar, salt and lemon juice to a medium saucepan and cook over medium heat. Bring to a boil, making sure berries pop and release juice. Continue to boil until berry juice thickens. Remove from heat and allow berry sauce to cool and chill completely in the refrigerator.
2. While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.

Cookie Crust

1. Add the cookies to a food processor or fill a plastic zip lock bag and with a rolling pin smash up the cookies to a fine crumb texture. (The finer the texture the better the crust sticks.)
2. Add cookie crumbs and melted coconut oil into a small bowl and stir with a fork. Once coconut oil is fully incorporated, press the cookie mix evenly into the pan and up the sides.
3. Chill crust in refrigerator for at least 30 minutes before filling.

Pie Filling

1. In a large bowl or stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add vanilla and condensed milk, whisking until smooth. Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
2. Spread half of the mixture into pie crust. Spoon chilled blueberry sauce over the whipped mixture. Add the sliced strawberries. Top with remaining cream mixture, spreading evenly.
3. Drag or swirl the blueberry mixture into the cream mixture with a knife.
4. Add the remaining strawberries to the top of the pie and garnish in a pretty circular pattern.
5. Cover with foil and freeze for 5 hours or overnight.

NOTES

Servings tips: Let the pie stand 10-15 minutes before serving. Soak a knife or serving spatula in hot water before cutting and serving pie.

Presentation: Dab a little maple syrup on the fruit on top of pie to make it look fresh and juicy not frozen

Make it vegan: Use 2 cups of Coconut milk in stead of heavy whipping cream.

RED, WHITE AND BLUEBERRY CHEESECAKE ICE CREAM

Add blueberries, sugar, salt and lemon juice to a medium saucepan and cook over medium heat. Bring to a boil, making sure berries pop and release juice. Continue to boil until berry juice thickens. Remove from heat and allow berry sauce to cool and chill completely in the refrigerator.

While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.

For the cookie crust, add the cookies to a food processor or fill a plastic zip lock bag and with a rolling pin smash up the cookies to a fine crumb texture. (The finer the texture the better the crust sticks.) Add cookie crumbs and melted coconut oil into a small bowl and stir with a fork. Once coconut oil is fully incorporated, press the cookie mix evenly into the pan and up the sides. Chill crust in refrigerator for at least 30 minutes before filling.

For the pie filling, in a large bowl or stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add condensed milk and vanilla, whisking until smooth. Finally, add heavy cream and whisk on high speed until soft peaks form.

Spread half of whipped mixture onto crust. Spoon chilled blueberry sauce over the whipped mixture and add the sliced strawberries. Top with remaining cream mixture, spreading evenly.

Using a knife swirl the blueberry mixture into the cream mixture. Add the remaining strawberries to the top of the pie and garnish in a pretty circular pattern. Cover with foil and freeze for 6 hours or until firm.

Another thing I just love about this Red, White and Blueberry Cheesecake Ice Cream Pie is the combination of fresh fruit and cream. It’s so creamy and not overly sweet but fresh and the berries mingling in with the cream is just divine. If it isn’t your new favorite summer pie, the fireworks are on me..:) Happy July 4th everyone!