Blueberry Pie 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!
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 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.
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.
Blueberry ice cream
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 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. 🙂
More blueberry recipes you’ll love:
Almond flour blueberry muffins
Blueberry pancakes by Pinch of Yum
Blueberry Ice Cream
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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
61 Comments on “Blueberry Pie Ice Cream”
Sounds like you had a nice 4th, Marcie! If I had this ice cream, it would probably be the most memorable thing for me, too! Love the blueberry pie flavor. I’ve been on a blueberry kick the past few months, so this is perfect to satisfy my cravings. And I love the pretty color, too!
I love to meal prep so this would be perfect for new ideas
That cookbook sounds perfect for busy people like me! Just this weekend I got a little overexcited at the farmers’ market and bought way too many peaches and strawberries. We’re managing to get through them, but freezing them is another smart option! This blueberry pie ice cream looks so creamy and delicious- perfect for summer!
Yes this cookbook sounds right up your alley, Kristine! I hear you on the produce too — I freeze it when I overbuy. Thanks and Happy Monday!
I would like to win this because recipes that are fast to the table is always for me!
WOW! This ice cream looks so creamy and super delicious. Can’t wait to try this one 🙂
Thank you, Kushi!
This ice cream is enough to make me want to buy that book! It looks insanely delicious! I also love the idea of freezing meals for later. I think we all hate running to the store a thousand times per week better yet having to cook every day. Becky’s book sounds like the perfect solution!
Also, I’m glad to hear you had a nice 4th. Relaxing in Napa is definitely the way to go! 😉
Thank, Sarah! The ice cream was just dreamy and worth every bite! I definitely need to get on the make ahead meal train, too. ?
this ice cream looks so good Marcie, yum! Glad to hear you had a relaxing long weekend, we didn’t do much either!
Thank you, Manali! Sounds like you got some relaxing in too. ?
My mother’s home got completely flooded in that Texas Rain. So she has a complete remodel and that cookbook would come in handy having plenty of freezer meals on hand when house is completely tore apart
I’m so sorry to hear about your mother’s home, Michelle! Best of luck to you getting through the remodel, etc.
I’m so glad you had a relaxing weekend, Marcie! That cookbook and this ice cream sound awesome too! I love the blueberry pie twist! It looks gorgeous and the graham cracker crumble is just calling my name!
Whenever I cook a meal, I always make extra to freeze. It can take a lot of time especially waiting for the food to cool off. I would love to have this cookbook to help make the process easier!
That picture looks absolutely delicious! I’d love to be able to make that and lots more where that came from!
Thank you, Nate!
You and I have such similar tastes! I could also eat ice cream every day in the summer and fruit pie 🙂 Thanks so much for featuring the book and this recipe!! I’m so honored!
It’s all about ice cream and pie, right? 😉 You’re very welcome, Becky — I just love the book!
I would love a copy of this cookbook. I had 7 kids and altho they are now grown, I still prepare things for the freezer to give to them or someone who needs a meal. It was certainly a time saver as well as money saver for me and I would love to learn more; plus the recipes sound wonderful and dare I say even healthy!
I would love to win this book – freezer friendly meals are the BEST!
I would love this book because, as a college student cooking all of my own meals, the freezer is a lifesaver – and so are quick meals!
Glad you had a nice 4th of July Marcie! Love this ice cream! Great flavors! Pinning to try it!
Thank you, Mira — hope your 4th was nice as well! 🙂
Sounds like a real time saver
Wow! This ice cream is simply stunning! I don’t have the best ice cream making track record, but this beauty is telling me to try, try again 😉
Thanks so much, Megan! This recipe was very straightforward and I hope you give it a shot! 🙂
Relaxing holiday weekends are the BEST kind! Especially if you’ve got ice cream this gorgeous on hand! Loooove all that blueberry pie goodness you packed into this beautiful ice cream, Marcie! Drooling over here!
This ice cream definitely made my weekend! Thanks, Sarah, and hope you had a happy 4th! 🙂
Oh my goodness, blueberry pie in ice cream form?! This looks so delicious, Marcie! I could easily eat this anytime of year 😉
Me too, Danielle! Thanks, friend!
I would give the cookbook to my sister-in-law
I love love love this idea for a cookbook! I need it! I always buy in bulk. We’re not very close to a supermarket and it’s so much cheaper. Plus, I love having my freezer and pantry stocked! This ice cream looks AWESOME Marcie!
Thanks, Ashley, and the cookbook has so many handy tips and great recipes!
Oh My …. this ice-cream looks absolutely divine Marcie…..
Thank you, Puja!
Oh how I love my ice cream maker!! I need to bust it out and make this! Blueberry pie in ice cream form? Sounds perfect!
I love mine too and it’s amazing that I hadn’t pulled it out in over a year! Regular ice cream is so much better than no-churn. 🙂 Thanks, Ashley!
I am LOVING blueberries these days, and this ice cream looks absolutely delicious!! I need to try making my own ice cream one of these days 🙂
Thanks, Denise! 🙂
That looks so delicious! I would love to win because I could use many ideas from this since I am currently juggling a house, two jobs and school work since my precious Nana passed. 🙁
This ice cream looks incredible Marcie! I love fruit-based ice creams and blueberry pie, so combining the two is just what I need!
Thanks, Alyssa! This is definitely the best of both worlds. 🙂
I’d like to win because I need tips and ideas on freezing food items to help me become more organized!
I will definitely have to check out that cookbook! If this ice cream is the type of recipes that are in it, you can totally count me in! Looks amazing! Cheers, Marcie!
Thanks, Cheyanne! You cannot beat this ice cream!
Such a beautiful and indulgent ice cream, love the graham cracker crumble. Looks so creamy!
Thank you, Mary!
Wow! Such a stunning, gorgeous, and drool-worthy looking blueberry pie ice-cream, Marcie. Addition of graham crackers are making this more desirable! 🙂
Thank you, Anu, and the graham cracker crumble definitely takes it over the top!
I’m so glad that you had a nice holiday weekend! Low key is a good thing 🙂 this icecream is gorgeous and love the photos!
Thank you, Ashley, and I hope you had a wonderful holiday as well!
Mouth-watering photos!! I would love to win because as a mom of 3 busy toddlers, I am always looking for better ways to improve meal times. This cookbook would give me some fresh new ideas on saving time and making cool treats! Thanks for the chance.
Wonderful cookbook! It would save me time preparing meals for my family.
Would love to try some of these recipes out.
I’m super jealous of you just “hanging out in Napa Valley”…..and eating this ice cream! Both sound amazing, one I can look forward to sooner than later! 🙂
I know I’m lucky to live near Napa — it’s one of my favorite places. And ice cream is right up there with it! Haha. Thanks Cathy!
It’s been so hot here in Phoenix that there have been many nights I’m tempted to eat ice cream for dinner …. I might make this and do it!! 😀
If I lived in Phoenix, I would totally do that! 🙂
I totally had intentions of making a blueberry pie ice cream this summer but never got to it! Yours is perfection, Marcie!!
Thanks so much, Cathy, and summer isn’t over yet! 🙂