Blueberry Pie Ice Cream Recipe

Blueberry Pie Ice Cream Recipe

Ice cream.

Do you scream for it. Do you crave it? Do you yearn for a favorite flavor? Or do you like to concoct a plan to create the most magical combination ever of cream, sugar, and other good stuff?

I do.

I’m not sure who invented the frozen goodness, but I think I love whoever it was. Or at least really like them a whole bunch.

Today I’m sharing a Blueberry Pie Ice Cream combo made with a Philadelphia style (no eggs) vanilla ice cream base. Very patriotic and fitting me thinks, with 4th of July right around the corner and The Declaration of Independence having been signed in Philadelphia and home of the Liberty Bell and all. But if you want to be unpatriotic and substitute a custard ice cream of frozen yogurt base, go right ahead. It’s a free country.

Start with your basic vanilla ice cream base, patriotic or unpatriotic version. I like David Lebovitz’s. He’s an ice cream rock star fer sure.

Blueberry Pie Ice Cream Recipe

Then add these…

Graham crackers. Crush them up. I put them in a zip lock plastic bag and mashed them to pieces. You can also pulse them a few times in a food processor or blender. Stir in the crushed graham cracker until combined well.

Then refrigerate the ice cream base until thoroughly chilled. Thoroughly. Not kinda sorta. But thoroughly. I’d say at least 4 hours. At least. The more the better. Once chilled, churn in ice cream maker according to directions.

When it has finished, you could certainly stop there and enjoy some fabulous graham cracker ice cream. Or you can add your favorite pie filling. Make your own, or do like me, cheat, and use a canned pie filling. If serving right away, gently stir in pie filling once ice cream has finished churning. If planning on freezing ice cream to harden a little more, layer the ice cream and pie filling.

Blueberry Pie Ice Cream Recipe

Cover and freeze for a few hours. I found the pie filling got a little icy when frozen for long lengths of time, so check it at intervals to see what you like best.

Blueberry Pie Ice Cream Recipe

Enjoy! And happy churning!

Blueberry Pie Ice Cream Recipe
Prep time
Cook time
Total time
Adapted from David Lebovitz.
Serves: Makes about 6 servings.
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 1 vanilla bean
  • 1 teaspoon vanilla extract
  • 3 graham cracker, pulverized (totally)
  • ¾ cup blueberry pie filling (or desired pie filling)
  1. In a saucepan heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove bean pod.
  2. Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
  3. Refrigerate mixture until thoroughly cooled.
  4. Add chilled mixture to ice cream maker and churn according to directions.
  5. Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in container, and freeze until desired hardness.
  6. Makes a little over a quart. (4½ cups to be exact.)


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  1. 1

    Georgia Pellegrini says

    Yowzers! I could go for some of that right now in the hot Texas sun. I need an ice cream maker. Need. NEED.

  2. 4

    Angie B. says

    Oh me oh my!! Bring me some of that! I think it would be yummy with blackberry or cherry pie filling also.

  3. 8

    Lauren at Keep It Sweet says

    Ths ice cream looks amazing! I’d be in huge trouble if I made it.

  4. 12


    Looks fabulous…and you should include it with others making ice cream with Abby Dodge. Abby suggests something each month and we can do whatever want…a very loose and yet creative challenge. Just include #baketogether with a tweet so everyone can see it!

  5. 15


    This looks fabulous, and I love the idea of using pie filling! We had huckleberry ice cream at Yellowstone, and I was thinking blueberry would be good and here you are with a recipe!

  6. 16


    Oh yes – I will be quite happy churning away when I make this confection. This looks incredible Amy. Thanks so much for sharing.

  7. 17


    oh myyyyy, your photography is gorgeous and just makes this ice cream look SO irresistible! I dont even have an ice cream machine but im so massively tempted to get one after seeing how yummy this looks, if i do then this will be the first recipe i try out :)

  8. 24

    Amy @ Living Locurto says

    Beautiful photos! Looks fabulous. Think I must break down and get an ice cream maker!

  9. 25

    Beth Marin says

    With Hammonton, New Jersey, the “Blueberry Capital of the World”, less than an hour away, any Philadelphian, like me, looking to make this recipe should definitely consider making the recipe both patriotic as indicated above and locally grown with homemade pie filling. In these parts, blueberries, grown in NJ, flood the markets and can be found on sale along any of the major routes to the NJ shore towns! :) So grab some blueberries from a roadside farm stand on the way home from the shore and head directly to the ice cream maker in the kitchen!
    Thanks for sharing this wonderful recipe and beautiful photographs

  10. 31

    The Queen of Tarts says

    This makes me want to go out and buy an ice cream maker TODAY! Using canned blueberries in syrup is another option, just thicken with cornstarch. That way I could make this anytime!

    • 32


      You don’t need an ice cream maker to make this, or most any ice cream for that matter. Just use your stand mixer and freezer. Read all about it at What the Dog Ate.

  11. 33

    Sarah says

    O.m.g! This is so awesome! I found a vintage ice cream maker for my dad at a garage sale, and we have been looking for some yummy recipes! This one is perfect! Thanks for sharing! What about adding marshmallows and milk chocolate to the Graham base for some s’mores ice cream??

    • 34


      Hey Sarah!

      I think you’re mind is headed down the right track with that s’mores combo. Let me know how it goes!

      ~ Amy

  12. 38

    Patti S says

    Yum!! I’m always on the hunt for new ice cream recipes. This sounds great…and versatile!

  13. 40

    Renee - kudos kitchen says

    I really need to get myself an ice cream maker after seeing this recipe. This makes me crazy hungry for ice cream!

  14. 41

    The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    Oh yes, that looks fantastic. I love blueberries and would probably opt for fresh ones with just a little of the blueberry goo from the canned variety so it can make veins through that amazing graham cracker base. Thanks for sharing the recipe. Happy 4th!

  15. 47


    I’m making this right now. Graham cracker ice cream, who knew!?!? Hopefully i can restrain myself to leave enough to add in the blueberries.

  16. 49


    Wow this looks amazing! I had this ice cream called American Pie from a local ice cream shop, and it’s seasonal and not always in the store. I have been craving it like crazy though. Now I can make it 😀 I might even bake up some streusel and add it in, too. Thanks for the inspiration and recipe!

  17. 51

    Neysa says

    Two of my favorite things for the summer – Blueberries and ice cream. :)

  18. 53

    Katie says

    This does look extra tasty, so I am in the process of making it. As an experience ice cream maker, though, I am having a few concerns/questions. First, I am going to infuse my vanilla bean for 30 minutes before straining. I’m not sure why you would remove it almost right away after adding it. Second, there is no thickening step here, so I’m not sure how it’s going to churn. Thirdly, the graham crackers go in the milk mixture BEfORE churning? I would expect them to get added with the blueberries, at the very end. I’m going to give this a go, though, and see what happens! It does look delicious!

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