Blueberry Ice Cream
by Sommer Collier — on Jul 11, 2025 This blueberry ice cream recipe features a fun and delicious combination of fresh (or frozen) blueberries and store bought pie crust to make a decadent, sweet and fruity blueberry pie ice cream that tastes like summer in a bowl!
Sommer’s Recipe Notes
We love ice cream and similar frosty treats so much that we actually have an entire section of the site dedicated to Frozen Treats. This Blueberry ice cream recipe is one of our family’s favorite summertime desserts and is one we make every year to share with friends – and we’re sure it’ll be an instant hit with readers, too!
What makes it extra incredible is that the homemade blueberry ice cream is actually blueberry PIE ice cream with a rich homemade blueberry filling and pieces of crumbled pie crust folded in. So it’s basically blueberry pie a la mode, all in one dish! (Well, in one bowl…)
Why You’ll Love Blueberry Ice Cream
- Big blueberry flavor – Use your choice of fresh or frozen blueberries… Either way, you’ll wind up with a thick, sweet, and utterly luscious blueberry pie filling you’ll want to eat with a spoon.
- Real pieces of pie crust – We keep things super stress-free by using store-bought pie dough to create the crumbly pie crust pieces.
- Ice cream machine optional – You won’t believe how easy it is to make this ice cream in a machine or with our simple no-churn version!
Although it’s a must-make for summer gatherings, blueberry pie ice cream is an absolute delight for any occasion and time of year!
Ingredients and Tips
- Vanilla Ice Cream Base – For the most delicious ice cream, use real half-and-half and heavy cream, along with egg yolks, sugar, salt, and vanilla extract.
- Blueberry Pie Filling – A simple combo of fresh (or frozen) blueberries and lemon zest creates a sweet and perky homemade jam that tastes just like classic pie filling.
- Pie Crust – We are using store-bought pie crust for the easiest fruit pie ice cream. But totally feel free to use homemade pie dough if you prefer!
Recipe Variations
- Gluten-free Pie Crust – Use your favorite GF-friendly pie dough to make the crispy pie crust pieces.
- Dairy-free – Although it won’t have quite the same richness as traditional ice cream, our easy nondairy coconut milk vanilla ice cream recipe is a fantastic vegan “nice cream” alternative!
- Other Fruit – Truly, you can make this pie-style ice cream with nearly any fruit “pie filling” you like! Try it with fresh or frozen strawberries, pitted cherries, peaches, raspberries, or blackberries (but note that these berries will have small seeds).
How to Make Blueberry Pie Ice Cream
Tip for Success – Be sure to plan ahead when making this scrumptious ice cream! The ice cream base and blueberry jam don’t take long to prepare, however, they need to be stored in separate airtight containers and chilled for at least 4 hours, or overnight, before churning the ice cream.
Find the full Blueberry Ice Cream recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Blueberry Pie Ice Cream
Video
Ingredients
- 3 cups half-and-half
- 2 cups heavy cream
- 5 large egg yolks
- 1 ½ cups granulated sugar divided
- Pinch of salt
- 1 tablespoon vanilla extract
- 12 ounces blueberries fresh or frozen
- 1 lemon zested and juiced
- 1 refrigerated roll-out pie crust
Instructions
- Place the half-and-half, heavy cream, egg yolks, 1 cup sugar and salt in a large sauce pot. Whisk well, set over medium heat, and bring to a boil. Stir as the temperature is rising. The moment the mixture comes to a full boil and starts rising, remove from heat. Stir in the vanilla extract and cool.
- Meanwhile, place the blueberries, ½ cup sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a smaller sauce pot. Set over medium heat and bring to a simmer. Allow the mixture to simmer for 10+ minutes to reduce the sauce to a glaze. Then remove from heat.
- Place both the ice cream base and the blueberry filling in separate airtight containers and chill for at least 4 hours, or overnight, until very cold.
- Preheat the oven to 450 degrees F. Roll the pie crust out flat onto a parchment paper lined baking sheet and bake for 8-12 minutes, until golden. Cool completely, then crumble into pieces.
- Once all components of the ice cream are prepped, place the freezer bowl into a 1.5-2 quart electric ice cream maker. Place a strainer over the top of the ice cream maker and turn it on. Slowly pour the ice cream base into the bowl. The strainer will remove any egg or cream clumps. Churn for 20-25 minutes until a firm soft-serve consistency is reached.
- Have a large 3 quart container ready for mixing. Scoop 1/2 of the ice cream into the container. Mix half the crumbled crust into the ice cream. Then pour half the blueberry filling over the top. Gently swirl the ice cream, but do not fully mix in the blueberry filling. Then repeat in a second layer, with the remaining ingredients. Either serve the ice cream immediately as soft-serve, or cover and place in the freezer until hard.
Notes
Nutrition
Frequently Asked Questions
Store the ice cream in an airtight container and keep it frozen. It’s best to enjoy blueberry ice cream within a month of making it… But we’ve never found it to last that long around our house!
Sure! For a quick and easy version, simply buy 2 quarts of regular vanilla ice cream. Make the blueberry filling and pie crust, as directed in steps 2 and 4.
Allow both to cool completely, and let the ice cream sit out at room temperature to soften. Then follow step 6 to mix the ingredients together. Voila!
Wow! I wasn’t expecting it to be this good. The pie crust pieces stay crisp and the blueberry filling is just sweet enough. Absolute perfection!
SO creamy and full of flavor! It really tastes like blueberry pie à la mode. Super easy too – I’ll be making this all summer long.
This is hands-down the best homemade ice cream I’ve ever made! The blueberry swirl and pie crust bits are genius – my whole family loved it.