Thanks to blueberry pie filling and sweetened condensed milk, you can make this no-churn ice cream in 15 minutes.

If strawberry ice cream fits your fancy, swap out the blueberry pie filling for strawberry pie filling and add a few drops of red food coloring.

No-Churn Lemon-Blueberry Ice Cream

Beat cream in a large mixing bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

Beat pie filling, sweetened condensed milk, lemon juice, and lemon zest in another large bowl with electric mixer on high speed until well combined.

Fold whipped cream into blueberry mixture until combined. Add food coloring, if desired. Spread mixture evenly in 2-quart freezer-safe container or 9×5-inch loaf pan. Cover and freeze for 6 hours or overnight until firm.

To serve, let stand at room temperature 15 minutes. Scoop ice cream into cones. Garnish with nonpareils and/or candies, if desired.