Blueberry Pie Ice Cream

I’m excited to share my Blueberry Pie Ice Cream—a creamy, dreamy frozen dessert swirled with sweet blueberry compote and chunks of buttery pie crust for a flavor that tastes just like a slice of blueberry pie in ice cream form.

Why I’ll Love This Recipe

I love this ice cream because it combines two of my favorite desserts into one. The rich, velvety base pairs perfectly with the tart-sweet blueberry sauce, and the bits of flaky pie crust add a fun, bakery-style texture. It’s indulgent, fruity, and perfect for summer.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Fresh or frozen blueberries

• Granulated sugar

• Lemon juice

• Heavy cream

• Whole milk

• Egg yolks

• Vanilla extract

• Pinch of salt

• Pre-baked pie crust or pie crust cookies, broken into bite-sized pieces

Directions

1. I make the blueberry compote by simmering blueberries, sugar, and lemon juice in a small saucepan until thickened, then I let it cool completely.

2. In a medium saucepan, I heat the milk, half the cream, sugar, and salt until just steaming.

3. I whisk egg yolks in a separate bowl, then slowly pour in some of the hot milk mixture to temper them before whisking back into the saucepan.

4. I cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

5. I strain the custard into a clean bowl, stir in the remaining cream and vanilla extract, and chill in the refrigerator until cold.

6. I churn the base in my ice cream maker according to the manufacturer’s instructions.

7. I fold in the cooled blueberry compote and pie crust pieces, swirling gently to keep streaks of blueberry visible.

8. I transfer to a freezer-safe container and freeze for at least 4 hours to firm up.

Servings and Timing

• Servings: About 6–8 servings

• Prep time: 25 minutes (plus cooling and freezing time)

• Cook time: 10 minutes

• Total time: About 6–8 hours including chilling and freezing

Variations

• I sometimes use graham cracker crust for a cheesecake-like twist.

• I mix in a little cinnamon into the pie crust pieces for a warm flavor note.

• I make a mixed berry version with raspberries and blackberries.

• I swirl in whipped cream cheese for extra richness.

Storage/Reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5 minutes to soften slightly. Since it’s ice cream, I never reheat it.

FAQs

Can I make this without an ice cream maker?

Yes—I freeze the custard base in a shallow dish, stirring every 30–45 minutes until creamy, then swirl in the blueberry and crust pieces.

Can I use store-bought pie crust?

Absolutely—it’s a time-saver and works perfectly.

Can I make the blueberry swirl ahead of time?

Yes—the compote can be made up to 3 days in advance and stored in the fridge.

Can I use frozen blueberries?

Yes—I don’t even thaw them before cooking into the compote.

How do I keep the pie crust from getting soggy?

I add it right before freezing so it stays as crisp as possible.

Conclusion

I love making Blueberry Pie Ice Cream because it’s fruity, creamy, and full of homemade charm. Every scoop has the perfect balance of sweet blueberry, smooth ice cream, and buttery pie crust—it’s like summer in a bowl.