Blueberry Pie Homemade Ice Cream, a tantalizing frozen treat for the peak of blueberry season!
There are very few things in life as satisfying as standing over an ice cream maker, watching it churn simple cream and sugar into frozen magic!
Making ice cream at home not only allows you to play with out-of-the-box flavor combinations, it conjures up nostalgic sensations of simpler times and easy living.
Today’s Blueberry Pie Homemade Ice Cream is our new current ice cream obsession.
I made this recipe for the first time over Independence Day weekend. I originally planned to make fresh blueberry pies and serve them with homemade vanilla ice cream. Then I thought, “Wouldn’t it be fun if the pie was mixed into the ice cream?”
That’s how the magic happens, folks. *wink*
Since then, we have made this Blueberry Pie Homemade Ice Cream Recipe multiple times, always serving it to friends with the same outcome.
Delight. Long sighs. And the words, “Best ice cream ever!”
Making ice cream at home is not difficult, but you do need an ice cream maker and some patience.
Each layer must be made separately, then chilled. I usually like to prep ice creams the day before I plan to churn them, so the base is very cold and the flavors have had time to intensify.
For this Blueberry Pie Homemade Ice Cream Recipe you will make three simple components: vanilla ice cream base, blueberry filling, and a pie crust.
The ice cream base and blueberry filling are quickly simmered over the stovetop to reach the desired consistency, then chilled.
The crust is a basic refrigerated roll-out crust, baked until golden. Then crumbled.
Once the vanilla ice cream base has churned, simply fold the crumbled pie crust pieces into the ice cream and swirl in the blueberry filling.
With all the best flavors of summer mixed in, ice cream ecstasy is at hand.
Rich frozen cream, fresh summer berries, and crisp buttery pie crust. No wonder it’s my family’s new favorite. I think it might be yours as well!
Don’t have an ice cream maker (and don’t want to buy one?) Too impatient to wait around for your homemade ice cream base to chill? No problem.
I’ve made notes in the recipe to turn this Blueberry Pie Homemade Ice Cream into a quick no-churn treat. Check it out!!
More Homemade Ice Cream Recipes
Blueberry Pie Homemade Ice Cream
Yield: 2 1/2 quarts
Prep Time:30 minutes (active time)
Cook Time:15 minutes
Blueberry Pie Homemade Ice Cream Recipe + Quick No-Churn Version! Mixing the fresh blueberry pie filling and crust into the ice cream makes a tantalizing summertime treat.
- 3 cups half and half
- 2 cups heavy cream
- 5 large egg yolks
- 1 1/2 cups granulated sugar, divided
- Pinch of salt
- 1 tablespoon vanilla extract
- 12 ounce blueberries (fresh or frozen)
- 1 lemon zested and juiced
- 1 refrigerated roll-out pie crust
- 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, 1/2 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.
- Once Frozen Solid: Thaw at room temperature for 15 minutes before scooping.
QUICKIE NO-CHURN VERSION: Don’t have an ice cream maker? Don’t want to wait for your Blueberry Pie Homemade Ice Cream to chill? No problem! 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. Let the ice cream set out at room temperature to soften. Then follow step 6 to mix the ingredients together. Voila!
Yield: 2 1/2 quarts, Serving Size: 1/2 cup
- Amount Per Serving:
- Calories: 176 Calories
- Total Fat: 10.1g
- Saturated Fat: 5.9g
- Cholesterol: 83mg
- Sodium: 37mg
- Carbohydrates: 20.5g
- Fiber: 0.5g
- Sugar: 16.9g
- Protein: 2.2g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!