Serves 10
250 min
Blueberry Ice Cream Pie
Recipe GLPR3dfb802bda6191
A frozen dessert combining whipped cream and softened blueberry ice cream in a crispy graham cracker crust, topped with a warm homemade blueberry compote. Perfect for summer gatherings or when you need an impressive make-ahead dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Heavy whipping cream
3½ cups Blueberry ice cream, softened
Prepared graham cracker pie crust
2 cups Fresh or frozen blueberries
¼ cup Water
½ tablespoon Lemon juice
1 tablespoon Sugar
Directions
Place heavy whipping cream in a mixer bowl. Beat on high speed until stiff peaks form and the cream is thickened, about 2-3 minutes.
Add the softened blueberry ice cream to the whipped cream and beat on medium speed until the two are evenly combined.
Spoon the ice cream mixture into the prepared graham cracker pie crust, spreading it evenly. Place in the freezer for at least 4 hours or until fully frozen.
While the pie freezes, prepare the blueberry sauce. In a medium skillet over medium-low heat, combine the blueberries, water, lemon juice, and sugar. Cook, stirring constantly, for about 10 minutes until the mixture thickens and the blueberries break down slightly. Taste the sauce and add more sugar if desired. Allow to cool, then refrigerate until ready to serve. This can be made up to 1 day in advance.
Remove the pie from the freezer. If the blueberry sauce has been refrigerated, warm it gently in the microwave for 30-45 seconds until it reaches serving temperature.
Cut the frozen pie into 10 slices using a warm, sharp knife (wipe between cuts for clean slices). Serve immediately, topping each slice generously with warm blueberry sauce.
