Blueberry Pie Homemade Ice Cream Recipe + Quick No-Churn Version!
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5 from 4 votes

Blueberry Pie Homemade Ice Cream Recipe

Blueberry Pie Homemade Ice Cream Recipe: Mixing fresh blueberry pie filling and crust into homemade ice cream makes a tantalizing summertime treat!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 315kcal
Author: Sommer Collier

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.

Video

Notes

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!
Recipe makes 2 quarts of ice cream with eight 1 cup servings.

Nutrition

Serving: 0.5cup | Calories: 315kcal | Carbohydrates: 30g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 119mg | Sodium: 77mg | Potassium: 114mg | Fiber: 1g | Sugar: 21g | Vitamin A: 690IU | Vitamin C: 3.1mg | Calcium: 78mg | Iron: 0.5mg