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.
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:
- Blueberry baked oatmeal
- Almond flour blueberry muffins
- Blueberry banana smoothie
- Blueberry pancakes by Pinch of Yum
- Peach blueberry crisp
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Blueberry Ice Cream
Ingredients
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
Instructions
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!
Notes
- Recipe from Fast to the Table Freezer Cookbook by Becky Rosenthal.
Nutrition
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”
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!
I would love to win this book – freezer friendly meals are the BEST!
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!
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!
That picture looks absolutely delicious! I’d love to be able to make that and lots more where that came from!
Thank you, Nate!
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!
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!
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.
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. ?
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. ?
WOW! This ice cream looks so creamy and super delicious. Can’t wait to try this one 🙂
Thank you, Kushi!
I would like to win this because recipes that are fast to the table is always for me!
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 love to meal prep so this would be perfect for new ideas
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!