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’m normally not really a pie person). I used to request it for my birthday instead of cake.
While blueberry pie is quite perfect on its own, it can get better. There is only one way I can think of to improve blueberry pie…by making it into blueberry pie ice cream!
Gluten-Free Blueberry Dessert
When my oldest was little she requested blueberry pie ice cream. Being an Adventurous Eater she loves to come up with new recipe ideas.
Together we created 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.
What to Make With Blueberries
When fresh blueberries are in season, this blueberry pie ice cream is a must! As different fruits are in season you can swap them for the blueberries – strawberry, cherry, raspberry, blackberry, or even peach! You can also make this dairy-free using coconut milk.
But there are plenty of other amazing blueberry desserts and treats to try as well. Which is why you’ll want to freeze plenty of blueberries so you can make them all year long!
- Blueberry cheesecake pops
- Traditional blueberry pie
- Allergen-Free blueberry Muffins
- Gluten-Free blueberry zucchini muffins
- Blueberry chocolate bread pudding
- Gluten-Free blueberry cake
- Gluten-Free blueberry pie bars
- Gluten-Free blueberry buckle
Fresh or frozen blueberries work interchangeably for just about any blueberry dessert.
Gluten-Free Blueberry Pie Ice Cream
Blueberry pie ice cream is a super simple dessert. Kids will want to help with this one!
The pie crust can be made in advance. And since it’s going to be crumbled anyway there is no need for perfection. Let the little ones have a blast rolling dough.
The ice cream batter is ready in minutes. Simply add the ingredients and blend.
It’s fun to watch it all come together. So be sure you have your kids in the kitchen for this project.
Are you ready for the perfect summer treat? 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).