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.
well if you insist . . .
Seriously with this ice cream….amazing! Brilliant for summer parties 🙂
Holy cow, yum! You just altered my dessert plans for the week.
Beautiful photos! Looks fabulous. Think I must break down and get an ice cream maker!
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
Oh man. This is my happy place this AM 🙂
how perfect would a scoop of this be on a big slice of blueberry pie? Double yum.
Whoa…I want this for lunch. Amazing, Amy!
Oh, my husband would *love* this! He always gets graham crackers mixed into his ice cream at Coldstone Creamery. Adding this to the must-make ice cream list for the summer!
I love this. The lead photo is exceptional. It actually made my mouth water and I wanted to reach into my screen and grab it. Beautiful.
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!
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.
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??
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
This sounds delicious beyond belief!
I’m so happy I found this today! My hubby bought me an ice cream maker last week! 🙂
I’d choose the Blud one, such a fun color!
Yum!! I’m always on the hunt for new ice cream recipes. This sounds great…and versatile!
That looks FANTASTIC, Amy!!!
I really need to get myself an ice cream maker after seeing this recipe. This makes me crazy hungry for ice cream!
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!
Yumo. This looks fantastic!