Blueberry Ice Cream Pie

Most people think of Ice Cream Pie as a filling for a cookie crust. But, I decided to combine my favorite Homemade Pie Crust with a delicious blueberry compote ice cream for a whole new type of frozen dessert!

I mean, I love ice cream on top of a warm blueberry pie with a flaky buttery crust, so why not try a frozen version? Basically a giant waffle cone filled with blueberry ice cream right!

How to Make the Bottom Crust

Make two Homemade Pie Crust Recipes and place them in the fridge to chill. Since this is a big pie, I made thicker crusts to support the ice cream instead of dividing a single batch of dough like I would for a regular 9 inch pie.

Start with a springform pan, the kind you would make a cheesecake in. I used a non-stick pan, so no need to spray with any baking spray.

Take one crust and roll out to 1/8-1/4 inch thickness. Gently lower the dough into the pan and carefully press against the inside, allowing excess dough to hang over the rim. Place the pan in the freezer for 10 minutes to firm.

Remove the Pan from the freezer, line with parchment paper and fill with baking weights, rice, or dry beans. This will prevent the crust from swelling while you blind bake.

It’s important that the dough be cold when it bakes to minimize shrinking. Once baked allow it to completely cool. Then take a sharp knife and trim off the overhanging crust.

Place the pan in the freezer while you make the filling.

Blueberry Vanilla Swirl Ice Cream Filling

The ice cream filling is made by mixing a fresh blueberry compote with homemade vanilla ice cream. Of course, if you don’t have time to make the ice cream, you can simply use store bought vanilla.

Make your blueberry compote and then allow it to cool to room temperature. Scoop vanilla ice cream into a large bowl and fold in the compote with a large metal spoon. Make sure to not over mix so there are swirls of blueish purple ice cream and plain vanilla.

Then simply transfer the blueberry ice cream into the bottom pie crust shell, cover the top with plastic wrap and freeze again to firm the ice cream. Make sure to keep the pie in the spring form pan.

How to Make the Lattice Pie Crust Top

Line a large rimless flat cookie sheet with parchment paper. Roll out your second batch of pie dough to 1/8-1/4 inch thickness. Cut dough into 10 equal length 1.5 inch strips.

Create you lattice top directly on the lined baking sheet. Make a lattice pattern of five strips in both directions, overlapping every other piece. Brush lattice with egg wash and sprinkle with sparkling sugar. Place the pan in the fridge for 30 minutes of freezer for 15 minutes to firm before baking.

Once baked, allow crust to cool to room temperature. Using a sharp knife cut a circle from the middle of the lattice large enough to fit over your springform pan. This should be about 9 to 9.5 inches wide.

Assemble Blueberry Ice Cream Pie

Remove spring from pan from freezer. Peel off the plastic wrap and gently open the spring form sides of the pan. With your hand on the bottom of pan, push upward allow the ring to slide down your arm. Slide pie gently off the bottom metal pan and onto serving dish.

Take top lattice pie circle and place atop the exposed blueberry ice cream filling. Drizzle the maple syrup across the top of the pie.

To serve the pie, use a large thin sharp knife and cut slowly through crust and ice cream. Serve with whipped cream and fresh blueberries.

How to Store Ice Cream Pie

This ice cream pie recipe is best eaten within a couple days as a the frozen pie crust will get firm and lose some of its flakiness. The taste however will still be there! Cover plated pie with plastic wrap and store in the freezer for 5 days.