Description
This Blueberry Pie Ice Cream is the perfect blend of two summer dessert favorites: creamy homemade ice cream and juicy, buttery blueberry pie. Swirled with a vibrant blueberry compote and bits of golden pie crust, every scoop delivers fruity, rich, and nostalgic flavors. It’s easy to make and guaranteed to bring sunshine to your bowl!
Ingredients
- For the Blueberry Compote:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- For the Ice Cream Base:
- 1 cup heavy cream
- 1 cup whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 tsp vanilla extract
- Pinch of salt
- Mix-ins:
- 1/2–3/4 cup baked pie crust, crumbled (homemade or store-bought)
Instructions
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Make the compote: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Simmer over medium heat, stirring until thickened (5–7 minutes). Cool completely.
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Prepare the base: In a large bowl, whisk together heavy cream, milk, sweetened condensed milk, vanilla, and salt until smooth.
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Chill the base for at least 2 hours in the fridge.
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Churn the mixture in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes).
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Gently fold in the cooled blueberry compote and crumbled pie crust—swirl to create ribbons, but don’t overmix.
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Transfer to a freezer-safe container, cover, and freeze for 4–6 hours, or until firm.
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Let sit at room temperature for 5–10 minutes before scooping.
Notes
- Use graham crackers instead of pie crust for a blueberry cheesecake twist.
- Swirl in lemon curd for extra citrusy contrast.
- A pinch of cinnamon in the compote enhances the pie flavor.
- Substitute blackberries or a berry mix for a variation.
- For no-churn: Whip 1 cup heavy cream to soft peaks, fold in condensed milk, vanilla, and salt, then swirl in compote and crust.
