Blueberry Pie Homemade Ice Cream
Blueberry Pie Homemade Ice Cream Recipe: Mixing fresh blueberry pie filling and crust into homemade ice cream makes a tantalizing summertime treat!
Homemade Ice Cream
There are very few things in life as satisfying as standing over an ice cream maker, watching it churn simple cream and sugar into homemade ice cream!
Making ice cream at home not only allows you to play with out-of-the-box flavor combinations, but it also 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*
Plan Ahead
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 homemade ice cream 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.
Blueberry Pie Homemade Ice Cream Recipe Steps
For this Ice Cream Recipe, you will make three simple components:
- Vanilla ice cream base – quickly simmered over the stovetop to reach the desired consistency, then chilled.
- Blueberry filling – much like the ice cream base this is also quickly simmered over the stovetop then chilled.
- Pie crust – a basic refrigerated roll-out crust, baked until golden. Then crumbled.
Blueberry Pie Filling
- For the blueberry pie filling place the blueberries, sugar, lemon juice, and lemon zest in a small 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.
- Once cool place in an airtight container and chill for at least 4 hours, or overnight, until very cold.
Pie Crust
This step is the easiest part and your house gets to smell like pie!
- Preheat the oven.
- Roll the pie crust out flat onto a parchment paper lined baking sheet and bake until golden.
- Cool completely, then crumble into pieces.
How to Make Homemade Ice Cream
- Place the half-and-half, heavy cream, egg yolks, 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.
- Place the ice cream base in an airtight container and chill for at least 4 hours, or overnight, until very cold.
Blueberry Homemade Ice Cream Recipe
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 until a firm soft-serve consistency is reached.
Mixing and Serving
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, to serve, thaw at room temperature for 15 minutes before scooping.
No Churn Ice Cream
Don’t have an ice cream maker (and don’t want to buy one?) Or are you too impatient to wait around for your homemade ice cream base to chill? No problem.
Buy 2 quarts of regular vanilla ice cream. Make the blueberry filling and pie crust. Allow both to cool completely.
Let the ice cream set out at room temperature to soften. Then follow the steps to mix the ingredients together.
Voila!
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!
See The Recipe Card Below For How To Make This Blueberry Pie Homemade Ice Cream Recipe. Enjoy!
More Ice Cream Recipes you might like:
- Lavender Chocolate Chips Ice Cream
- Apple Spice Ice Cream
- Grilled Peaches with Ginger Ice Cream
- Blackberry Ice Cream with Anise
- Bubble Gum Ice Cream
Blueberry Pie Homemade Ice Cream Recipe
Ingredients
- 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 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, 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.
If I make the blueberries and base today but plan on churning tomorrow, should I bake the pie crust tomorrow?
Hi Michelle,
You can make the pie crust either day, whenever you have time. Hope you like this, it’s one of my favorites! :)
Great flavor combination! Â Turned out perfect! Â Only tweak I made was to bump up the blueberries a bit (a little over 2 cups). Â Great recipe! Â
Wow oh wow! Two of my favorite things for the summer – Blueberries and ice cream. 🙂
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Wow oh wow! This is one of those knock your socks off type recipes! It’s so creamy and flavorful! Just perfect!
This ice cream is so dreamy!
Such a dreamy ice cream! I like this even better than blueberry pie!
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The potential here is mind blowing! You could make ice cream that tastes like cherry pie, apple pie, rhubarb pie…any kind of pie!