Blueberry Pie Ice Cream is sure hit for summer or anytime you want a bite of summer.
Man, is it hot. To those deep in winter right now, I’m a tad jealous. To the rest of you, like me, in the heat of summer, I sure hope you’re keeping cool. That blue plastic kiddie pool is looking mighty nice these days. And ice cream sounds divine, doesn’t it?
With a big week coming up, full of cookouts and special parties, I thought of one of our favorite ice cream recipes, Blueberry Pie Ice Cream. I’ve shared it here before, but it bears repeating. It’s super simple. Just perfect for a summer gathering. And it has a secret ingredient.
Yep, graham crackers. They make things real nice.
Plus, you can easily substitute your favorite pie flavor in place of the blueberry to create your own very special creation.
How about cherry? Or peach? Yum! I think I need to go get my churn churning.
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ⅛ teaspoon salt
- 1 vanilla bean (optional, but if not using, add 2 more teaspoons of vanilla extract)
- 1 teaspoon vanilla extract
- 3 graham cracker, pulverized (totally. smash 'em up.)
- ¾ cup blueberry pie filling (or substitute favorite pie filling)
- In a saucepan heat 1 cup of heavy cream, sugar, and salt. If using vanilla bean, cut it 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.
- Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
- Refrigerate mixture until thoroughly cooled.
- Add chilled mixture to ice cream maker and churn according to directions.
- 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.
- Makes a little over a quart. (4½ cups to be exact.)