Blueberry Pie Ice Cream That Tastes Like Summer in a Scoop

This Blueberry Pie Ice Cream is the ultimate frozen treat that combines everything I love about a fresh blueberry pie with the creamy indulgence of homemade ice cream. It’s sweet, fruity, buttery, and packed with bits of flaky crust swirled into a rich, velvety base. When I want dessert to taste like summer in every bite, this is the recipe I reach for.

Why I Love This Recipe

I love this ice cream because it’s both nostalgic and exciting. It captures the flavor of a classic blueberry pie but in a cool, creamy form that’s perfect for warm days. The swirls of homemade blueberry compote and pieces of golden pie crust give every spoonful texture and flavor that keeps me coming back for more. It’s also surprisingly easy to make—especially if I already have some pie crust on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen blueberries

• Granulated sugar

• Lemon juice

• Cornstarch

• Heavy cream

• Whole milk

• Sweetened condensed milk

• Vanilla extract

• Salt

• Pie crust (homemade or store-bought, baked and crumbled)

Directions

1. I start by making the blueberry compote: I cook the blueberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat until thickened. Then I let it cool completely.

2. For the ice cream base, I whisk together heavy cream, milk, sweetened condensed milk, vanilla, and a pinch of salt until smooth.

3. I chill the base in the fridge for at least 2 hours so it’s nice and cold before churning.

4. Once chilled, I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.

5. After churning, I gently fold in the cooled blueberry compote and crumbled pie crust pieces. I swirl, not fully mix, to get ribbons of fruit and crust throughout.

6. I transfer it to a freezer-safe container and freeze for at least 4 hours, or until firm.

Servings and timing

This recipe makes about 1.5 quarts of ice cream, serving 6–8 people. It takes around 30 minutes of active prep, plus 4–6 hours to chill and freeze completely.

Variations

• I use graham cracker crumbs instead of pie crust for a blueberry cheesecake vibe.

• Sometimes I add a swirl of lemon curd for a citrusy contrast.

• A pinch of cinnamon in the compote adds a cozy pie flavor.

• I’ve also used blackberries or mixed berries for a twist.

• For a no-churn version, I whip the cream first, then fold in the rest of the ingredients and freeze.

Storage/Reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. I let it sit at room temperature for 5–10 minutes before scooping for the best texture. No reheating needed—just scoop and enjoy straight from the tub.

FAQs

Can I use frozen blueberries?

Yes, I’ve made this with frozen berries many times. I just simmer them a bit longer for the compote to thicken properly.

Do I need an ice cream maker?

It helps with texture, but I’ve made a no-churn version using whipped cream and sweetened condensed milk. It’s still creamy and delicious.

What type of pie crust works best?

I like using a buttery, flaky homemade crust, but store-bought works too—just bake it until golden, cool it, then crumble it.

Can I make it dairy-free?

Yes, I substitute coconut milk and coconut cream, and use a dairy-free sweetened condensed milk. The texture is still smooth and satisfying.

How do I keep the pie crust from getting soggy?

I bake the crust until very crisp and fold it in just before freezing. That keeps it from softening too much in the ice cream.

Conclusion

This Blueberry Pie Ice Cream is a sweet and dreamy twist on two classic desserts that I never get tired of. It’s packed with bold berry flavor, swirls of fruit sauce, and buttery chunks of crust that make every bite feel special. Whether I’m making it for a summer party or just treating myself, this ice cream is one of those recipes that always tastes like pure joy.