Blueberry Pie Ice Cream

A cone of ice cream with two scoops of vanilla ice cream with blueberry swirls.

5 from 2 votes

This homemade Blueberry Pie Ice Cream is a delicious French style vanilla based ice cream swirled with blueberry pie filling, and crispy, buttery, pieces of pie crust throughout. It's like a slice of blueberry pie wrapped up in a creamy scoop of ice cream.

Prep Time30

Cook Time10

Churning Time30

Total Time1 10

Servings:

Calories: 363kcal

Equipment

Hand Whisk
Large Mixing Bowl

Ingredients

For the Vanilla Custard Base:

3 cups heavy cream (divided)
1.5 cup whole milk
6 egg yolks
1.25 cup granulated sugar
1/2 TBS vanilla extract
1 dash salt

For the Blueberry Swirl:

1 TBS water
1 tsp cornstarch
1.5 cups blueberries
3 TBS granulated sugar
2 tsp lemon juice

For the Pie Crust:

1/2 pie crust

Instructions

For the Vanilla Custard Base:

Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble.
While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up.
Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, while whisking them together.
Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
Pour the custard mixture through a strainer into another large bowl.
Add in the remaining 2 cups of cream, vanilla extract, and salt.
Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 10 minutes, while you stir it occasionally.
Cover the custard mix bowl and place it in the fridge for at least 1 hours to chill.

For the Blueberry Swirl:

Add the cornstarch and water to a small bowl and whisk them together.
In a small sauce pan, add the blueberries, sugar, and lemon juice over medium low heat. Stir very often until the blueberries burst.
Once the berries have released their liquid, add in the cornstarch slurry.
Continue to cook for 3 to 5 minutes, or until the sauce thickens enough to coat the back of a metal spoon.
Remove from the heat and transfer to another bowl. Cover and place it in the fridge until chilled. (Push through a strainer before putting it into the new bowl if desired to remove blueberry skins)

For the Pie Crust:

Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Roll out a pie crust onto a lightly floured container and cut it into 1 inch strips.
Place those pie strips onto the prepared baking pan and bake for 12 to 15 minutes or until the crust pieces are golden. Let them cool completely.
Break into bite sized pieces.

For the Ice Cream:

Pour the custard mix into a prepared 2QT (or bigger) ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions, until it is like a soft serve consistency.
Scoop about 1/3 of the ice cream into a 3 QT container.
Spoon about 1/3 of the blueberry filling over the top of the ice cream.
Sprinkle about 1/3 of the pie crust pieces over the top.
Lightly swirl them into the ice cream.
Repeat with another layer of ice cream, blueberry, pie crust. Then the final layer of ice cream, blueberry, and pie crust.
Cover the container and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.

Notes

*Total time doesn't include chilling/freezing time.

Nutrition