Blueberry Cream Pie Ice Cream

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Yield: 1 quart ice cream

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Craving blueberry pie, but it's too hot to bake? Blueberry Cream Pie Ice Cream takes the flavors and textures of pie and combines them in a cool and creamy dessert perfect for those hot summer days. High quality blueberry pie filling, rich pastry cream filling mix and even some homemade graham cracker crust are keys to this fruitilicious treat. For the best texture we do recommend an ice cream maker for this recipe.

Blueberry Cream Pie Ice Cream

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 quart ice cream
Published: 05/17/2010

Ingredients

Graham Crust

  • 1 cup graham cracker crumbs
  • 1-2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • dash of salt
  • 1/4 cup butter, melted (1/2 stick)

Ice Cream Base

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 3/4 cup sugar
  • 3 tablespoons Pastry Cream Filling mix
  • 1 teaspoon vanilla
  • 1 cup blueberry pie filling

Tips from our bakers

  • If you don't have pastry cream filling mix, instant vanilla pudding can be used. Instant cheesecake flavored pudding is also a nice variation.
  • How about strawberry pie? or cherry? All would make delicious ice cream flavors.

Directions

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For the crust, mix the dry ingredients in a small bowl and pour the melted butter over. Use your fingers to mix until it is the texture of wet sand. Scoop the mixture onto a parchment lined baking sheet, and pat it out to a 9" circle. Basically, you are making a flat pie crust to bake and break up later in the ice cream.

Bake the pie crust in a preheated 350°F oven for 7-10 minutes until browned around the edges. Remove from the oven and set aside to cool while you make the ice cream base.

For the ice cream base combine the ingredients and whisk well until the Pastry Cream Filling mix is well incorporated. Place in the refrigerator to chill for 30 minutes, or longer if desired.

When you are ready to churn, freeze in your machine according to the manufacturer's directions. When the ice cream is finished, layer 1/3 of the ice cream in your container, then 1/3 of the blueberry pie filling, then 1/3 of the graham crust crumbs. Repeat until all the ingredients are layered. Place the container in the freezer to finish ripening about 6 hours or overnight. Serve in profiteroles, cones or pretty dishes.

Reviews

1
  • star rating 07/30/2010
  • Colleen from Barronett, WI
  • BEST. ICE CREAM. EVER. We scooped this into waffle cones out at the cabin last weekend and people were literally fighting to get the last spoonful.
  • star rating 07/03/2010
  • Lisa from Troutville, VA
  • This dessert is a great idea - and was a big hit except for the pastry cream flavor. It was just too "flavored" tasting - in an artificial and not good way. I would suggest making your favorite custard base vanilla ice cream and omit the pastry cream. That would be an awesome dessert and the way I will make it the next time.
  • star rating 05/25/2010
  • Caitlin from Florida
  • This ice cream is amazingly delicious. The texture is perfect and I love the combo of the graham cracker crust and blueberry. I made my own blueberry preserves on the stove, then cooled it down overnight in the fridge. I also added the blueberry preserves to the ice cream 10 minutes before the ice cream was done turning in my ice cream maker, so the ice cream was a blue color and the berries mixed in more than the picture. After it was done turning, I added the graham cracker crust in pieces to the ice cream mixture before ripening for 6 hours in the freezer.
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