Blueberry Pie Ice Cream is rich and creamy blueberry ice cream layered with fresh blueberry sauce and graham cracker crumble.  It’s rich, creamy and decadent!

Blueberry Pie Ice Cream cone with graham cracker crumbs on top

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.

Blueberry Pie Ice Cream cone

This blueberry ice cream 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. 

Blueberry Pie Ice Cream with ice cream scoop

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.

Blueberry Pie Ice Cream cone melting

This blueberry ice cream recipe has 3 components that make it so special.  

  •  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!
  • 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 for me to go and enjoy another scoop of this ice cream. 

There’s only one scoop left and I’ve got dibs. 🙂

Blueberry Pie Ice Cream cone with graham cracker crumbs on top

More blueberry recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Blueberry Pie Ice Cream cone with graham cracker crumbs on top

Blueberry Ice Cream

Blueberry Pie Ice Cream is rich and creamy blueberry ice cream layered with fresh blueberry sauce and graham cracker crumble.  It's rich, creamy and decadent!

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For the ice cream:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 5 large egg yolks
  • 1 tablespoon lemon zest
  • 1 vanilla bean pod

For the blueberry sauce:

  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • pinch of salt

For the graham cracker crumble:

  • 8 ounces graham crackers about 14 full crackers
  • 5 tablespoons salted butter melted
  • 2 tablespoons all purpose flour


Prepare the ice cream:

  • In a medium saucepan, bring the milk, cream, and 1/2 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 1/2 cup sugar.
  • Once the milk is boiling, lower the heat to medium low. Using a measuring cup, measure out 1/2 cup of the hot milk and quickly whisk 1/4 cup of it into the egg yolk mixture. Add the remaining 1/4 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.

Prepare the blueberry sauce:

  • 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.

Prepare the crumble:

  • 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.

Assemble the ice cream:

  • 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!


  • Recipe from Fast to the Table Freezer Cookbook by Becky Rosenthal.


Serving: 1g, Calories: 305kcal, Carbohydrates: 32g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 152mg, Potassium: 109mg, Fiber: 1g, Sugar: 22g, Vitamin A: 681IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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