Coconut Blueberry Pie Ice Cream

coconut blueberry ice cream

Sometimes I dream about opening a bakery. I like thinking about the treats that I will offer, how the place is going to look like, who’s going to write on the chalkboard menu. I always talk to my friend Val about it. One of my favorite dream concepts is opening a bakery that serves only coconut themed desserts. I love coconut and I already have plenty of dessert recipes in my arsenal.

Coconut Cheesecake. Coconut Chia Pudding. Coconut Mango Cashew Chocolate Bark. Double Coconut and Cherry Granola. Mango Coconut Bread. Salted Dulce de Leche Coconut Macaroons.

And now I am adding this Coconut Blueberry Pie Ice Cream to my dream bakery menu.

coconut blueberry pie ice cream

This ice cream is insanely delicious. It tastes exactly like how it sounds: blueberry pie, coconut cream pie, and ice cream in one. Dense, creamy, sweet coconut ice cream with swirls of blueberry compote and graham cracker crumbs. It reminds me of No Bake Cheesecake because of the consistency and the cooked berries, but it has more texture because of the shredded coconut.

And best of all? It’s a no-churn recipe, no ice cream maker needed!

When I first tried this method of making ice cream to make Tres Leches ice cream, I was blown away. Who knew I could easily whip up ice cream at home without needing an ice cream maker? The secret is whipped cream and condensed milk. More magic comes from coconut milk, coconut flakes, and generous swirls of “pie crust” and “pie filling.”

coconut ice cream with blueberry swirl

Coconut Blueberry Pie Ice Cream


2 cups frozen blueberries
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups heavy cream
1 can (14 oz) condensed milk
1 can (14 oz) coconut milk
1 cup graham cracker crumbs
1 cup shredded coconut


  1. Make the blueberry jam. In a saucepan over medium heat, combine blueberries, sugar, and flour. Cook for 15 minutes, stirring often, until thickened.
  2. Make the ice cream. Whip cream into stiff peaks.
  3. In a medium bowl, combine condensed milk and coconut milk.
  4. Fold in condensed milk mixture into whipped cream.
  5. Sprinkle graham cracker crumbs (save some for topping) and swirl throughout mixture using a knife.
  6. Drop dollops of blueberry jam and swirl throughout mixture using a knife.
  7. Top with remaining graham cracker crumbs. Pour into a freezer-safe container and freeze for at least 6 hours.

blueberry swirl coconut ice cream

Unlike opening an actual bakery, this one is super easy. And like the other treats in that dream, this one is super delicious.

Now who’s gonna help me name the bakery?


41 Responses to “Coconut Blueberry Pie Ice Cream”