No-Churn Blueberry Pie Ice Cream / by Chelsea Zwieg

I don't think I need to start this by saying that pie and ice cream are the best combination. But just in case there was any confusion: pie and ice cream go really well together. I've never been a big pie maker. Partly because it's kind of low on my list of dessert preferences and partly because it's pretty easy to screw up. I am all for a big, time involved baking project any day of the week but when the results are something I am so-so on to begin with and the chances of winding up with a soupy mess, a shrunken crust or both run a little too high, I tend to go the other way. However, I always think of myself as not-a-pie-person until summer rolls around and I inevitably encounter some pie. And sure enough, the pure joy that is a slice of warm fruity pie, buttery crust and creamy, melty vanilla ice cream is enough to make me question everything I thought I knew about myself.

This recipe is ideal for people who are in the same boat as me. It has all the drop-to-your-knees-in-awe qualities of pie with none of the hair pulling, high risk scenarios. Creamy vanilla ice cream. Check. Buttery, cinnamon-sugar coated pie dough bits. Check. Pockets of jammy, sweet, stunningly blue blueberries. Check. However, since it is getting mixed into ice cream the pie dough can be mixed in 1 minute in a bowl without any worries of perfectly incorporating butter or overworking/underworking the dough. It gets baked off in little pie dough cookies and crumbled into bite-size pie crust chunks. The blueberry situation is essentially making a quick jam or pie filling with no real concerns about thickness or the perfect cooking time. If you have cooked down blueberries in a little bit of syrup, you're golden. And last but not least, the ice cream. Super creamy, super fast and no ice cream maker required. I have gone on and on about the beauty of no-churn ice cream in this post and this post, so I will refrain. Just know that when you make it you will be giving hand clap emojis all over the place 👏🏼 👏🏼 👏🏼  and then you will turn into that person constantly talking about the best way to make ice cream.  

No-Churn Blueberry Pie Ice Cream

| Ingredients

  • 1 pint blueberries
  • 1/4 cup sugar
  • 1 tbsp. lemon juice 
  • 1 tbsp. cornstrach
  • 1/2 cup + 2 tbsp. flour
  • 1/4 tsp. salt
  • 4 tbsp. butter
  • 2 tbsp. ice water
  • 1 tbsp. sugar + 1 tsp. cinamon, mixed togehter
  • 2 cups heavy whipping cream
  • 1 14oz. can sweetened condensed milk
  • 1 tsp. vanilla 

| Instructions

In a saucepan over medium-high heat, cook the blueberries, sugar and lemon juice until the berrries sputter, burst and release their juices. This will take 8-10 minutes. Increase heat to high, stir in the cornstarch and boil until thick, about 3-4 minutes. Ultimately you want the consistency of jam. The mixture will thicken slightly as it cools, so pull it from the stove when it is just a little soupier than jam. Transfer to a bowl and let cool completely. 

Preheat oven to 400. In a small bowl, combine flour and salt. Cut in butter using a pastry cutter or your fingertips until only small pea-size butter bits remain. Stir in 1 tbsp. ice water. If the dough does not hold together when you squeeze a handful together, add more water, a few drops at a time, until it holds together. Form dough into a thin disk, wrap in plastic and chill in the freezer for 5-10 minutes. Once dough has chilled, line a baking sheet with parchment paper. Break off 1-2 tbsp. size chunks of dough, roll into a ball and coat in cinnamon and sugar. Place dough bits on the baking sheet and flatten to a 1/4" thick. Bake until golden brown, about 15 minutes. Let cool and crumble into smaller pieces. 

Once the blueberries and pie crust are cool, whip heavy cream until stiff peaks form. 

In a large bowl, stir together sweetened condensed milk and vanilla. Fold in whipped cream, a little bit at a time, until combined. If you add it all at once, the cream will deflate. Pour half of the ice cream base into a 9x5 loaf pan. Add half of the blueberries and pie crust and swirl gently with a knife. Add the remaining ice cream base and swirl in the rest of the blueberries and pie crust. Be sure to swirl as gently and little as possible or the whole mixture will turn blue. Cover the pan with plastic wrap, pressing down onto the top of the ice cream. Freeze until firm, at least 6 hours, preferably overnight. 

Genius pie crust in ice cream idea courtesy of The Kitchn.