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Blueberry Cream Pie Ice Cream

Author: MaryJane Robbins

Blueberry Cream Pie Ice Cream Recipe

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.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
1 quart ice cream

Ingredients

Choose your measure:

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.