Blueberry Pie Ice Cream
It’s your favorite summer pie… in ice cream form! Blueberry pie ice cream is the ultimate summer treat. Pie + ice cream = perfection! A creamy vanilla ice cream based paired with homemade blueberry pie filling and graham cracker crumbs, it’s the best kind of dessert mashup.
It’s crazy to think that people are already in back to school mode. Around here, we’re still all about summer – right down to ice cream and fresh summer produce. And how better to combine the two than with blueberry ice cream? Wait, scratch that. How do you make blueberry ice cream even better? You make blueberry pie ice cream. That’s right. My all-time favorite dessert — in ice cream form.
Every July, one of my best friends, Aly, comes to visit. And every year when I ask her what she wants to do during her visit, her answer is simple: make ice cream. At some point we’ll presumably shake things up, but the past 3 years, blueberry pie ice cream has been the flavor du jour.
Or maybe we won’t switch it out, because I could happily eat this blueberry pie ice cream every summer for the rest of my life. A smooth, sweet vanilla custard base. Fresh blueberries, cooked down with some sugar and cornstarch, just like you would for a blueberry pie. A thick layer of crumbled graham crackers.
Assemble in layers, and each scoop of ice cream has the perfect balance of vanilla ice cream, blueberry pie filling, and graham cracker crumble. Ice cream perfection.
No, seriously. It doesn’t get much better than this, people. Unless you ate a scoop of this blueberry pie ice cream… on top of a slice of blueberry pie. Can you even handle it? (Yes. Yes, you can.)
Blueberry Pie Ice Cream
It’s your favorite summer pie… in ice cream form! Blueberry pie ice cream is the ultimate summer treat.
For the ice cream base:
- 6 egg yolks
- 1 cup sugar
- 2 cups whole milk
- 2 cups heavy cream
- pinch of salt
- 1 tablespoon vanilla extract
For the blueberry pie filling:
- 3 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1 cup graham cracker crumbs
- In a medium bowl, whisk together egg yolks and sugar.
- In a heavy saucepan over medium low heat, stir together milk and cream. Heat until steaming, but not boiling. Ladle 1/2 cup of the hot milk mixture an whisk into the egg yolk mixture to temper the eggs. Pour the egg mixture back into the rest of the milk, stirring constantly. Cook over low heat until thickened, 5 to 6 minutes. Stir in salt and vanilla and strain through a sieve into a large bowl.
- Cover tightly with plastic wrap and chill until completely cool.
- While ice cream is chilling, make the blueberry pie filling. Combine all ingredients in a small, heavy-bottomed saucepan over medium heat. Cook for 8-10 minutes, stirring frequently, until filling is thick enough to coat the back of a spoon. Remove from heat and chill.
- Process the cooled custard in an ice cream machine. Once fully churned, layer 1/3 of the ice cream, 1/2 the blueberry pie filling, and 1/3 of the graham cracker crumbs, followed by another layer of ice cream, blueberry pie filling, and graham cracker crumbs. Top with the remaining ice cream and graham crackers. Freeze until hard.
A Bunsen Burner Bakery Original Protocol