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–+ servings
Blueberry Pie Ice Cream

Blueberry Pie Ice Cream – Your Ultimate Summer Treat

This Blueberry Pie Ice Cream combines a creamy base with blueberries and graham cracker swirl, perfect for summer.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Filling
  • 2 cups Blueberries Fresh fruit; frozen can be used if fresh are unavailable.
  • 1 cup Granulated Sugar Enhances sweetness; can substitute with honey or maple syrup.
  • 1 teaspoon Ground Cinnamon Adds warmth; can be omitted.
  • 1/4 teaspoon Ground Nutmeg Offers a hint of spice; use sparingly or omit.
For the Ice Cream Base
  • 2 cups Heavy Cream Provides rich texture; half-and-half can be used.
  • 1 can Sweetened Condensed Milk No substitutions recommended for best results.
For Layering
  • 1 cup Graham Crackers Crushed for crunch; mimics the crust of a blueberry pie.

Equipment

  • medium saucepan
  • large mixing bowl
  • electric mixer
  • Freezer-safe container

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine fresh blueberries, granulated sugar, ground cinnamon, and ground nutmeg. Cook over medium-high heat for about 10 minutes until the blueberries burst, and the mixture becomes syrupy. Let cool to room temperature.
  2. In a large mixing bowl, beat together heavy cream and sweetened condensed milk on medium speed for about 3-5 minutes until light and fluffy. The base should hold soft peaks.
  3. In a freezer-safe container, layer one-third of the ice cream base, then add spoonfuls of the blueberry filling. Continue layering, alternating between ice cream and blueberry filling, finishing with ice cream on top.
  4. Gently swirl a knife or skewer through the layers to create a marbled effect. Cover tightly and freeze for a minimum of 4 hours.
  5. Allow the ice cream to sit at room temperature for about 20 minutes before scooping. Serve in bowls with additional blueberry compote or whipped cream if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 70mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Let the blueberry filling cool completely before mixing with the cream base to ensure a creamy texture. Don't overmix when layering to maintain distinct layers. For easier scooping, allow the ice cream to soften at room temperature for about 20 minutes before serving.

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