Description
This Blueberry Pie Ice Cream is a delightful combination of creamy ice cream and a classic blueberry pie filling, perfect for summer.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup pie crust, crumbled
Instructions
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries burst and the mixture thickens, about 10 minutes.
- Let the blueberry mixture cool completely.
- In a large bowl, whisk together heavy cream, whole milk, and vanilla extract.
- Fold the cooled blueberry mixture into the cream mixture.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
- During the last few minutes of churning, add the crumbled pie crust.
- Transfer the ice cream to a container and freeze until firm, about 4 hours.
Notes
- For a richer flavor, use homemade pie crust.
- Serve topped with additional blueberries or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg