Blueberry Pie Ice Cream

Imagine your favorite blueberry pie, with its sweet, bursting fruit filling and buttery, crumbly crust, transformed into a luxuriously smooth and refreshing ice cream. This Blueberry Pie Ice Cream is precisely that—a dreamy dessert that captures the essence of summer in every scoop. With a vibrant, tangy-sweet blueberry swirl dancing through a rich, velvety vanilla cream base, and pockets of crunchy graham cracker or pie crust crumbs, it’s a symphony of textures and flavors. Whether you have an ice cream maker or not, this recipe guides you to a homemade frozen delight that’s perfect for a warm day, a special occasion, or simply to satisfy a serious sweet craving. It’s a truly special treat that evokes nostalgia and pure joy with every spoonful.

Ingredients:

For the Blueberry Compote:

• 2 cups (300g) fresh or frozen blueberries
• ½ cup (100g) granulated sugar
• 1 tablespoon (15ml) fresh lemon juice

For the Ice Cream Base:

• 1 ½ cups (360ml) heavy cream
• 1 cup (240ml) whole milk
• ½ cup (120ml) sweetened condensed milk
• 1 teaspoon (5ml) vanilla extract

For the “Pie Crust” Crunch:

• ¾ cup (75g) graham cracker crumbs or crushed pie crust crumbs

Step-by-Step Instructions:

1. Prepare the Blueberry Compote:
   • In a small saucepan, combine the blueberries, granulated sugar, and lemon juice.
   • Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 8-10 minutes, stirring occasionally, until the blueberries burst, release their juices, and the mixture thickens slightly into a syrupy, deep purple sauce.
   • Remove from heat and transfer the compote to a bowl. Allow it to cool completely at room temperature, then chill in the refrigerator for at least 1-2 hours until thoroughly cold. This step is crucial to prevent the compote from melting the ice cream base prematurely.
2. Mix the Ice Cream Base:
   • In a large mixing bowl, whisk together the cold heavy cream, whole milk, sweetened condensed milk, and vanilla extract until the mixture is smooth and well combined. There’s no need to whip it; just ensure it’s homogenous and creamy.
3. Swirl in the Blueberry Compote:
   • Once the blueberry compote is thoroughly chilled, gently pour it into the cream base.
   • Using a spoon or spatula, gently swirl the compote into the cream base. The goal is to create beautiful streaks of purple throughout the white base, rather than fully incorporating it. This creates that lovely marbled “pie filling” effect.
4. Churn or Freeze the Ice Cream:
   • If using an Ice Cream Maker: Pour the mixture into your pre-chilled ice cream maker bowl and churn according to the manufacturer’s instructions, usually 20-30 minutes, until the ice cream is thick and resembles soft-serve.
   • If NOT using an Ice Cream Maker (No-Churn Method): Pour the mixture into a shallow, freezer-safe container (a metal loaf pan works well). Cover the container tightly with plastic wrap or a lid. Place in the freezer for about 3 hours, stirring every 30-45 minutes with a whisk or spoon to break up ice crystals and keep it creamy.
5. Add the “Pie Crust” Crumbs:
   • When the ice cream begins to thicken (after churning in a machine, or after about 3 hours of freezing with the no-churn method), gently fold in the graham cracker crumbs or pie crust crumbs. Distribute them evenly throughout the mixture to ensure every scoop has that delightful “pie” crunch.
6. Final Freeze:
   • Transfer the ice cream back to the freezer-safe container, cover tightly, and freeze for at least 4-6 hours, or preferably overnight, until it is firm and scoopable. This final freezing time is essential for the best texture.
7. Serve & Enjoy:
   • Allow the ice cream to soften slightly at room temperature for 5-10 minutes before scooping, especially if it’s been frozen overnight.
   • Scoop into bowls or cones and enjoy the taste of sweet blueberries, velvety cream, and the cozy crunch of pie crust in every delightful bite!

Tips, Variations, and Storage:

• Chilling is Key: Ensure both your ice cream maker bowl (if using) and the blueberry compote are thoroughly chilled. Warm ingredients can lead to icy ice cream.
• For a Richer Base: If you prefer an even richer, denser ice cream, you can gently heat 1 cup of the heavy cream with the sugar until dissolved, then cool before mixing with other ingredients. However, the no-churn method provided is designed to be super easy without heating.
• Fruit Variations: Feel free to try this with other berries like raspberries or mixed berries for a different “pie” flavor.
• Crust Options: Crushed shortbread cookies or even finely crushed vanilla wafers can be used instead of graham crackers for a different type of “crust.”
• Extra Toppings: Garnish individual servings with a dollop of whipped cream, extra fresh blueberries, or a sprinkle of additional graham cracker crumbs.
• Storage: Store the homemade Blueberry Pie Ice Cream in an airtight, freezer-safe container in the back of the freezer for up to 2 weeks for the best quality. Beyond that, ice crystals may start to form.

Pairings:

• Dessert Toppings: While it’s perfect on its own, it would be lovely with a drizzle of warm caramel sauce, a sprinkle of toasted pecans, or a fresh mint sprig.
• Beverages: Serve alongside a glass of iced tea, lemonade, or a light dessert wine like a Moscato.
• After-Meal Treat: The perfect light yet satisfying end to any meal, especially a summer barbecue or picnic.

Quick Info:

• Prep Time: 20 minutes (active)
• Chill Time: 1-2 hours (compote)
• Churn/Freeze Time: 4-6 hours (or overnight)
• Total Time: Approximately 6-9 hours (mostly inactive)
• Servings: 6-8
• Cuisine: American / Dessert
• Effort Level: Easy-Medium (depending on using an ice cream maker)