Blueberry Pie Ice Cream Recipe
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’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.
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.
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.
Enjoy! And happy churning!
- 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)
- 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.
- 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.)