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Blueberry Pie Ice Cream | completelydelicious.com

Blueberry Pie Ice Cream

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Vanilla ice cream, fresh blueberry sauce, and graham cracker clusters come together in this ice cream that tastes just like blueberry pie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Chill/Freeze Time 6 hours
Total Time 6 hours 55 minutes
Servings 8 (1/2 cup) servings
Calories 615
Author Annalise

Equipment

  • Ice Cream Machine

Ingredients

Vanilla Ice Cream:

  • 2 cups whole milk (500 ml)
  • 1 cup granulated sugar (200 grams)
  • Pinch of salt
  • 5 large egg yolks
  • 2 cups heavy whipping cream (500 ml)
  • 1 tablespoon vanilla extract

Blueberry Swirl:

  • 2 cups blueberries , fresh or frozen
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon lemon zest
  • teaspoon ground cinnamon
  • Pinch of salt

Graham Cracker Crunch:

  • 8 ounces graham cracker crumbs (about 14 large crackers)
  • 5 tablespoons butter , melted
  • 2 tablespoons all-purpose flour

Instructions

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°F 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.

Nutrition

Calories: 615kcal | Carbohydrates: 65g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 228mg | Sodium: 304mg | Potassium: 216mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1374IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 2mg