Desserts, Food, Ice Cream

Blueberry Ice Cream Pie

Blueberry Ice Cream Pie

Just in case you forgot, the 4th of July is coming up.  As in this week.  Yes, it’s already July – I can’t believe how fast the summer is flying!

I used to think my life was going by pretty fast, but then I had a baby, and I realized it’s flying past at the speed of light!!

I can’t believe how big our baby girl is already.  I mean, wasn’t she just born last month??

Umm, no.  But she will be lots of fun to celebrate this fourth of July with.  Isn’t that just the most adorable face you’ve ever seen? We think so.

On to the food…

Ok, so I know, that I said these cookies were perfect for your 4th of July celebration, but this pie is definitely just as perfect (if not more so, since it’s so hot outside and this pie is frozen).

I’ve made it several times over the past few years and it is sooooo good.

Why do I rave, you ask?

A deliciously crumbly graham cracker crust…

topped with ice cream…

topped with blueberry sauce…

topped with more ice cream…

…and finished off with a layer of cream and blueberries.

A better question might be, what’s NOT to love about this ice cream pie??

Blueberry Ice Cream Pie

The first two times I made this pie (several years ago, mind you) I had a very runny top layer.  The instructions said to mix the sour cream and heavy cream together, but not to overmix them.  I definitely didn’t OVER mix it.

It wasn’t until I made this dessert for my mom that she questioned me about the topping.  Um, Laura, isn’t this supposed to be like whipped cream?

Ooooh yeah, I guess that would be the general idea.  Aaaand I took the “whipped cream” right back to the bowl and beat it until it was a real spreading consistency.  True story.

Don’t be like me; whip that cream!

Blueberry Ice Cream Pie
Author: Adapted from Better Homes and Gardens
Serves: 1 deep dish pie
  • [i]For the crust:[/i]
  • 1 1/2 cups graham crackers, finely crushed
  • 2 Tablespoons packed brown sugar
  • 3 Tablespoons butter, melted
  • [i]For the blueberry sauce:[/i]
  • 3 cups blueberries, rinsed
  • 1/3 cup white sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon ground nutmeg
  • 1 Tablespoon water
  • [i]For the pie:[/i]
  • 1 quart vanilla ice cream {use [url href=”” target=”_blank”]homemade[/url] if you can!}
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 Tablespoons white sugar
  • 2 cups blueberries, rinsed and patted dry
  • strawberries, for garnish
  1. [i]For the crust:[/i] Combine crushed graham crackers, brown sugar, and melted butter til thoroughly mixed. Press into a 9 inch deep dish pie pan. (I think I have used just a regular 9 inch pie pan before.) Bake in a preheated oven at 350 for 8 minutes, or until light golden brown – careful not to burn it. Cool slightly, then place in freezer to chill completely.
  2. [i]For the blueberry sauce:[/i] In a saucepan over medium-low heat, combine blueberries, sugar, cornstarch and salt. Stir, then add lemon zest, lemon juice, nutmeg, and water. Let blueberries come to a simmer and continue cooking and stirring until most of them pop and the juices release, about 5 minutes. Remove from heat and chill completely.
  3. [i]To assemble the pie:[/i] Thaw ice cream in refrigerator for about 30 minutes, or until it is spreadable. Removed chilled crust from freezer and top with half the ice cream. Pour the blueberry sauce on top of the ice cream, then top with the rest of the ice cream. Freeze overnight, or for at least 8 hours.
  4. In a small bowl, combine sour cream and heavy cream. Beat. Slowly add in the sugar and continue to beat until it thickens to a spreading consistency, similar to cool whip. Spread on top of chilled pie and top with 2 cups of blueberries and strawberries, if desired. (If you know the whole pie will not be eaten in one sitting, I would leave the cream and blueberries off and just let everyone put it on their own piece. The cream and blueberries will freeze pretty hard otherwise if you have leftovers.

12 thoughts on “Blueberry Ice Cream Pie”

  1. Yum. After looking at MANY recipes I chose this for our 4th of July celebration. It looks divine and is in the freezer right now. I added 1 cup of raspberries to the sauce and plan to make the top like a flag with blueberries and raspberries. Can’t wait to dive in! I have a couple of recipe questions/comments though….it would be really helpful to have some time guidelines for each step,how long to cool, etc. I added the first layer of ice cream and let it firm up while the sauce was cooling. But then I added the cooled sauce and had a hard time spreading the next layer of ice cream. Should I have cooled that? In all, some times for cooling each layer and overall time pre-freezer would really help with the planning! Overall, yum though –thanks and happy 4th!!

    1. Your changes sound delicious! Hope you enjoyed it!
      I didn’t put any recommended times in for cooling, just because everyone’s freezers are so different. I could probably spread ice cream directly out of my current freezer without any problem, since it is not terribly cold. If the ice cream (on top of the blueberry layer) was soft enough to spread, it should have been fairly easy, since it’s pretty thick and I don’t usually worry too much about a little mixing with the sauce layer. However, if you’re having difficulty, you can always pop the pie in the freezer for 30 mins or so to firm up the blueberry layer before adding the second layer of ice cream. Thanks for trying it!

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