Homemade vanilla ice cream, a chunky blueberry swirl, and crumbly graham cracker clusters make up this delightful blueberry pie ice cream.
I can’t believe I’m going to admit this, but I have yet to bake a pie this summer. It’s just too hot and I can’t bear to turn on the oven any more than I have to.
So when I saw this recipe for Blueberry Pie Ice Cream in my friend Becky Rosenthal‘s new book, Fast to the Table Freezer Cookbook, I knew I needed to whip up a batch and add it to my already well-stocked freezer full of ice cream. Pie in the form of ice cream? Yes, please!
I’m officially declaring this the Summer of Ice Cream.
Becky’s book is fantastic. It’s got so many great tips and instructions for freezing all sorts of different foods, and so many recipes for meals that you can either completely make-ahead and freeze for later or make fresh using components you’ve got stashed in the freezer. It’s a busy cook’s best friend, that’s for sure.
Recipes I can’t wait to try: roasted vegetable stuffed pasta shells, honey nut sticky buns, baked cracker mac and cheese, and beef and potato hand pies.
But first, ice cream.
I’ve eaten almost all of this ice cream by myself in two days. Oops. But hat should tell you how good it is. It’s creamy and fruity, and I love all of the different textures.
It’s not hard at all to prepare, and if you have an ice cream machine, it is absolutely worth your time. If you don’t have an ice cream machine or if you’re just looking to cut down on time, you can use store bought vanilla ice cream instead. Let it soften at room temperature just so it’s spreadable (don’t let it melt completely), then layer it into the bowl with the blueberry swirl and graham cracker clusters as directed below.
Whether you’re avoiding the oven like me or just have a hankering for some seriously delicious ice cream, this recipe is for you! And for so many other wonderful freezer recipes, be sure to check out Becky’s book here.
Blueberry Pie Ice Cream
Vanilla Ice Cream:
- 2 cups (500 ml) whole milk
- 1 cup (200 grams) granulated sugar
- Pinch of salt
- 5 large egg yolks
- 2 cups (500 ml) heavy whipping cream
- 1 tablespoon vanilla extract
- 2 cups ( grams) blueberries, fresh or frozen
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon lemon zest
- 1/8 teaspoon ground cinnamon
- Pinch of salt
Graham Cracker Crunch:
- 8 ounces (about 14 large crackers) graham cracker crumbs
- 5 tablespoons butter, melted
- 2 tablespoons all-purpose flour
To prepare the ice cream base:
- Heat the milk, sugar and salt in a medium saucepan on medium heat until sugar is dissolved and mixture has bubbles that appear around the edges. Do not boil.
- Whisk the egg yolks together in a large bowl. While continuing to whisk, slowly add the hot milk mixture in a slow steady stream until it is all incorporated.
- Pour the mixture back into the saucepan and set over medium high heat. Cook mixture, stirring frequently, until thickened and coats the back of a spoon, about 4-5 minutes. Remove from heat and pass through a mesh strainer if desired, to remove any lumps. Stir in heavy whipping cream and vanilla extract and chill completely in the fridge, at least 4 hours.
To prepare the blueberry swirl:
- In a medium saucepan add the blueberries, sugar, lemon zest, cinnamon, and salt and set over medium heat. Cook, stirring frequently until berries are softened and juices have thickened and reduced, about 35-45 minutes. Let cool completely.
To prepare the graham cracker crunch:
- You can use either a food processor or a large ziplock bag and rolling pin to crush the graham crackers into the crumbs. Stir in butter and flour.
- Bake at 350 degrees for 10 minutes, until golden brown. Let cool completely.
To assemble ice cream:
- Churn chilled vanilla ice cream base in an ice cream machine according to manufacturer's instructions.
- In a quart sized tupperware or bowl, alternated layering the churned ice cream, blueberry swirl and graham cracker crunch. Cover and freeze until firm, 2-3 hours.