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Blueberry Pie Ice Cream

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A creamy homemade ice cream swirled with sweet blueberry compote and chunks of buttery pie crust, capturing the flavors of classic blueberry pie in every bite.

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

  1. In a large sauce pot, whisk together the half-and-half, heavy cream, egg yolks, 1 cup of sugar, and salt. Set over medium heat and bring to a boil, stirring continuously. As soon as it reaches a full boil and begins to rise, remove from heat. Stir in the vanilla extract and allow to cool.
  2. In a separate pot, combine blueberries, remaining 1/2 cup sugar, lemon juice, and lemon zest. Bring to a simmer over medium heat and cook for at least 10 minutes until reduced to a thick glaze. Remove from heat.
  3. Transfer both the ice cream base and blueberry mixture into separate airtight containers and refrigerate for at least 4 hours or overnight until thoroughly chilled.
  4. Preheat oven to 450°F (230°C). Roll out the pie crust onto a parchment-lined baking sheet and bake for 8–12 minutes until golden brown. Cool completely, then crumble into small pieces.
  5. Set up an ice cream maker with a 1.5–2 quart freezer bowl. Place a strainer over the machine and turn it on. Slowly pour in the chilled ice cream base through the strainer. Churn for 20–25 minutes until it reaches a soft-serve consistency.
  6. In a large container, layer half the churned ice cream, half the crumbled crust, and half the blueberry filling. Gently swirl without fully mixing. Repeat with remaining ingredients. Serve immediately as soft-serve or freeze until firm.

Notes

  • Ensure both the ice cream base and blueberry mixture are very cold before churning for best texture.
  • Do not overmix the blueberry swirl to maintain a marbled effect.
  • Store in an airtight container in the freezer for up to 1 week.
  • You can substitute frozen blueberries without thawing.

Nutrition

Find it online: https://yumfamilyrecipes.com/blueberry-pie-ice-cream/