Blueberry pie ice cream is rich and creamy, using fresh, raw cream. Packed with blueberries and pieces of gluten free pie crust, it makes a real treat.One of my absolute favorite things about summer in Michigan is the abundance of fresh blueberries. It has been my favorite fruit since I was little.
Blueberry pie has always been my favorite kind of pie as well. I used to request it for my birthday instead of cake.
The other day my daughter requested blueberry pie ice cream. I happily obliged.
Together we came up with a rich, creamy ice cream that is packed with blueberry flavor and has bits of real pie crust mixed in. An added bonus is the brilliant purple color of the ice cream. Nothing artificial here. Just pure blueberry goodness.
Fresh blueberries will be here any time now. Be sure you save some for making ice cream.
As different fruits are in season you can swap them for the blueberries…strawberry, cherry, raspberry or even peach! You can also make this dairy free using coconut milk.
Blueberry season just got a little sweeter with blueberry pie ice cream.
- 1/2 cup any combination of gluten free flours (i.e. tapioca, rice, amaranth)
- 2 Tbsp. organic palm shortening or butter
- 2 Tbsp. cold water
- 2 Tbsp. organic cane sugar
- 2 1/2 cups cream (preferably raw) (can be replaced with coconut milk)
- 1/2 cup whole milk (preferably raw) (can be replaced with coconut milk)
- 1 - 3 egg yolks (optional)
- 1 Tbsp. tapioca flour (optional)
- 3 tsp. organic vanilla
- 1/4 tsp. sea salt
- 1/2 cup any combination of sweeteners (honey, maple syrup, cane sugar, coconut sugar)
- 3/4 - 1 cup blueberries (fresh or frozen)
- 1/2 tsp. cinnamon (optional)
- 1/4 cup blueberries (optional)
- Heat oven to 400*F.
- Combine the flour and sugar.
- Cut in the shortening/butter until crumbly.
- Add the water and mix until a dough forms.
- Spread the dough on a parchment lined baking sheet.
- Bake for 20 - 25 minutes, until golden brown.
- Cool and crumble.
- Combine the cream, milk, egg yolks, flour, salt, vanilla, sweetener, cinnamon and 3/4 cup of blueberries.
- Blend until smooth.
- Taste and add more blueberries if stronger flavor is desired. Blend.
- Process ice cream in an ice cream mixer according to manufacturer's directions.
- Transfer ice cream to a freezer safe container.
- Mix 1/4 cup blueberries and pie crust pieces into the ice cream.
- Freeze ice cream until firm.
- If you don't have an ice cream maker you can beat the batter in a chilled bowl until it thickens.
- It is best to use one "white" flour for half of the flour in the pie crust (tapioca or white rice).
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