Blueberry Ice Cream Pie Recipes

BLUEBERRY PIE ICE CREAM RECIPE

Steps:

• In a saucepan heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove bean pod.
• Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
• Refrigerate mixture until thoroughly cooled.
• Add chilled mixture to ice cream maker and churn according to directions.
• Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in container, and freeze until desired hardness.

BLUEBERRY ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
• Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
• In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
• Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
• Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
• Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
• Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
• Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve:
• In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

PEACH-BLUEBERRY ICE CREAM PIE

Steps:

• Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
• Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
• Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
• Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
• Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.

BLUEBERRY ICE CREAM TART

Steps:

• In a small bowl, combine wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside., Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

BLUEBERRY ICE CREAM PIE

Steps:

• Make two batches of homemade pie crust and place in fridge to firm.
• Roll one crust out to 1/8-1/4 inch thickness and gently place into 9 inch springform pan. Allow excess dough to hand over sides. Prick bottom crust a few times with fork. Place lined pan in freezer for 15 minutes to firm.
• Preheat oven to 350 F (176 C). Remove pan from freezer, line crust with parchment paper and fill with pie weights, dried rice, or uncooked beans.
• Blind bake crust for 40 minutes or until golden on edges. Carefully remove liner and weights by lifting out parchment paper. Place pan on cooling rack to completely cool. Using a sharp knife cut away any excess crust from sides of pan. Then transfer bottom crust in pan to freezer to freeze.
• Roll out second pie dough to 1/8-1/4 inch thickness. Cut into 14 equal length (if possible) 1-inch strips.
• Line a flat cookie sheet without a rim with parchment paper. Make your lattice topping on the parchment paper as if it were the top of a pie. Make sure to leave little gaps to resemble a pie top.
• Brush crust with egg wash and sprinkle with coarse or sparkling sugar.
• Place pan in the freezer for 10-15 minutes to firm before baking.
• Bake pie crust top on middle rack for 40 minutes or until golden brown.
• Remove pan and let completely cool on rack.
• Combine ingredients into medium sized sauce pan on medium high heat. Cook until blueberries are wrinkled and soft. About 5-6 minutes.
• Remove berries with a slotted spoon and transfer to bowl. Cook liquid an additional 2-3 minutes and then pour over berries. Allow compote to cool completely at room temperature then place in fridge for 20 minutes to chill.
• In a large bowl stir together vanilla ice cream and blueberry compote until slightly combined with swirls of purple and vanilla. Use a metal spoon.
• Remove bottom pie crust from freezer. Scoop blueberry ice cream into baked bottom crust and fill to the top. Cover with plastic wrap and set in freezer to firm to 2-3 hrs.
• Meanwhile remove chilled top crust and cut a round circle using a sharp knife to a little wider than 9 inches in diameter.
• Remove pie from freezer once ice cream is set. Gently open collar and push pie through.
• Slide bottom crust carefully off the metal pan and onto serving dish. Place top crust onto pie.
• Drizzle top crust with maple syrup.
• Carefully slice with large sharp knife and serve!

BLUEBERRY ICE CREAM PIE

Steps:

• Mix together the crushed cereal and the butter together until it resembles wet sand. Press into a 9-inch pie dish. Freeze until needed.
• In a bowl, lightly stir together the blueberry syrup and the ice cream so there are streaks of syrup through the ice cream, do not fully incorporated.
• Pour into the pie dish and spread.
• Freeze until solid. Top with whipped cream.

BLUEBERRY ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
• Bake 8 to 12 minutes until lightly golden. Don't overbrown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
• In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
• Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
• Set aside to cool; refrigerate sauce until completely chilled before proceeding. (Consistency will be too soft unless sauce is thoroughly chilled.)
• Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
• Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
• Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
• In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat -- it's very easy to go from smooth to grainy. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

RED VELVET-BLUEBERRY ICE CREAM PIE

Steps:

• Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
• Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.

BLUEBERRY ICE CREAM PIE

Steps:

• Make crust:
• Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
• Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.
• Make filling:
• Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)
• Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.

BLUEBERRY ICE CREAM PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer. Bake 8 to 12 minutes until lightly golden. Don't over brown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use. (May be made up to a week in advance and frozen, tightly wrapped.) In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve: 1. In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not over beat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side.