Blueberry Pie Ice Cream Recipe
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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.
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!
Blueberry Pie Ice Cream Recipe
Blueberry Pie Ice Cream Recipe
A delicious frozen treat for all the blueberry pie fans out there.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 vanilla bean
- 1 teaspoon vanilla extract
- 3 graham cracker, pulverized (totally)
- 3/4 cup blueberry pie filling (or desired pie filling)
Instructions
- 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.
Notes
Makes a little over a quart. (4 1/2 cups to be exact.)
Adapted from David Lebovitz.
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This dessert looks amazing!!!!
This looks amazing, just pinned it! Thanks for sharing!!!
This looks out of this world. Truly! And I don’t even like blueberry and I think I’d gladly lick my computer screen for this!! I’d love for you to link up to my Sweet Treats party this weekend! It runs through Sunday night, hope to see you there 🙂
Ashton
http://www.somethingswanky.com
Oh wow. This looks amazing. Stumbled 🙂
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.
Red
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!
I made this yesterday. It’s as good as it looks!
Two of my favorite things for the summer – Blueberries and ice cream. 🙂
simplysweetboston.blogspot.com
Must definitely try this one! Found it on Pinterest 🙂
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!
Wonder if you have to use an ice cream maker. I’ve made ice cream and didn’t use an ice cream machine. It turned out delicious! Love Blueberry desserts!