Blueberry Pie Ice Cream (and a giveaway!)
Blueberry Pie Ice Cream is rich and creamy vanilla bean ice cream layered with fresh blueberry sauce and graham cracker crumble. Now you can enjoy blueberry pie in ice cream form!
Happy belated 4th of July! I hope you had a wonderful weekend. Ours was pretty low key…we hung out in the Napa Valley, spent time with friends and family, and got plenty of relaxation in. You know what one of the most memorable things of this past weekend was for me? This Blueberry Pie Ice Cream! Typically I love fruit pies with a scoop of ice cream on top, so this ice cream was the perfect mash-up of one of my favorite summer desserts.
This recipe is straight from the cookbook Fast to the Table Freezer Cookbook from my friend Becky Rosenthal at The Vintage Mixer. Becky hosts the monthly Eat Seasonal posts that I participate in each month, and I was so excited to see that she’d come out with her own cookbook.
Becky always shares inspiring seasonal recipes on her blog that make me want to run out to the farmer’s market, grab my produce and come home and recreate them. This book does that to me, too. It’s filled with beautiful, inspiring images filled with fresh ingredients, and it doesn’t stop there. This book puts your freezer to work! How many times have you gotten too much produce at the farmer’s market and then you don’t get to it right away and it starts to spoil? It’s happened to me plenty of times, but Becky’s book tells you how to freeze that produce properly or prepare meals with that produce and freeze it.
Do you buy groceries in bulk? This cookbook tells you how to break down your purchases into smaller servings that you can freeze and incorporate into dishes later. This book covers freezer methods, how to thaw, and organizing your freezer, along with recipes from breakfast to dessert including Ginger Peach Scones, Mozzarella Stuffed Meatballs, Tuscan White Bean Soup with Sausage and Kale, and so much more!
Fast to the Table Freezer Cookbook is the ultimate guide to make-ahead-and-freeze meals that use frozen ingredients from veggies, meat, pie crusts, and more, and is a book I’ll be turning to often. If you’d like a chance to win your very own copy, scroll down toward the bottom of this post and enter the rafflecopter giveaway!
Now it’s time to talk ice cream. I imagined myself sharing a dinner recipe with you from this lovely cookbook, but the problem was I couldn’t get this ice cream out of my head. It is summertime, obviously, and ice cream is one of my diet staples in the summer — I shamelessly have it almost every day. Blueberries are one of my greatest loves during the summer also…not to mention graham cracker crumble. This ice cream’s got it all. 🙂
I know a lot of people out there like no-churn ice cream recipes because they don’t want to go out and purchase an ice cream machine, but if there’s a flavor of ice cream that will make you want to run out and buy one, it’s this. I’ve had my ice cream machine for a few years now and it was worth every penny. It’s really easy to make homemade ice cream and it’s so much more special. I hadn’t made any in a while, and making this has me ready to make a new batch every week.
This Blueberry Pie Ice Cream has 3 components that make it so special. It starts off with a rich vanilla bean custard, which is an ice cream base that you can use over and over again. It’s a blank canvas that you can change up any which way with whatever you’ve got…the options are endless!
From there, you make a simple fresh blueberry sauce that I just wanted to eat with a spoon. It’s just blueberries and sugar cooked down on the stove top until deep blue and shimmering…just try and keep your hands out of that until you’re ready to layer your ice cream.
The last component is the one that really sets this apart for me — the graham cracker crumble. It adds a nice flavor and texture to this ice cream, and you’ve got plenty left to serve over the top of your ice cream or use in these parfaits. If you love graham cracker pie crusts like me, you’re going to be head over heels for this crumble.
All that said, it’s time to go and enjoy another scoop of this ice cream because there’s only one scoop left and I’ve got dibs. 🙂
Don’t forget to enter to win this amazing cookbook! Simply leave a comment below stating why you’d love a copy. Good luck!
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 5 large egg yolks
- Zest of 1 lemon of seeds and pod of 1 vanilla bean (I used 1 teaspoon vanilla bean paste)
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- pinch of salt
- 8 ounces graham crackers (about 14 full crackers)
- 5 tablespoons salted butter, melted
- 2 tablespoons all purpose flour
- In a medium saucepan, bring the milk, cream, and ½ cup of sugar to a boil, keeping a close eye on it to prevent it from boiling over.
- In a bowl, whisk the the egg yolks with the remaining ½ cup sugar.
- Once the milk is boiling, lower the heat to medium low. Using a measuring cup, measure out ½ cup of the hot milk and quickly whisk ¼ cup of it into the egg yolk mixture. Add the remaining ¼ cup a whisk until combined. Pour the egg yolk mixture into the saucepan with the remaining hot milk mixture along with the lemon zest or vanilla bean seeds and pod. Cook, stirring constantly with a wooden spoon and scraping the sides and bottom of the pot, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it on the spoon, about 5 minutes. Do not allow the custard to boil.
- Pour the custard through a medium mesh sieve set over a clean bowl. Discard the vanilla bean pod. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until cold, about 1 hour or overnight.
- Combine the blueberries, sugar, and salt in a small saucepan over medium heat. Simmer until thickened, stirring occasionally, about 1 hour. While the blueberries are cooking, start churning the ice cream in the ice cream maker according to manufacturer's instructions.
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper. In a food processor, pulse half of the crackers to a fine crumb. Add the other half, and pulse just a few times letting some larger pieces remain. Place in a small bowl and stir in the butter and flour until combined. Spread in an even layer on the prepared baking sheet and bake for 10 minutes. Remove from the oven and cool on a wire rack.
- In a quart-size rigid plastic freezer container, layer about a quarter of the churned vanilla ice cream, then the blueberries, then the crumble. Continue layering three or four times. You will probably have leftover blueberry sauce and crumble to top with your oatmeal or yogurt! Freeze the ice cream for 4 hours, then serve with extra graham cracker crumble. Enjoy!