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Slice of lattice top pie filled with blueberry ice cream on plate.
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Blueberry Ice Cream Pie

Ice Cream Pie Recipe made with homemade flaky lattice pie crust. Pie filled with a vanilla ice cream and blueberry compote swirl.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Author Jenn

Ingredients

Two Homemade Pie Crust Recipes

  • 1 Bottom Crust
  • 1 Top Crust

Blueberry Compote

  • 2 Cups Fresh or Frozen Blueberries
  • ¼ Cup Granulated Sugar
  • 1 Tbsp Lemon Zest
  • 3 Tbsp Lemon Juice

Ice Cream

  • 1 Gallon Vanilla Ice Cream

Topping

  • Maple Syrup to Drizzle
  • Sparkling Sugar

Egg Wash

  • 1 Egg and 1 teaspoon water lightly beaten with fork

Instructions

Homemade Pie Crusts

  • Make two batches of homemade pie crust and place in fridge to firm.
  • Roll one crust out to ⅛-1/4 inch thickness and gently place into 9 inch springform pan. Allow excess dough to hand over sides. Prick bottom crust a few times with fork. Place lined pan in freezer for 15 minutes to firm.
  • Preheat oven to 350 F (176 C). Remove pan from freezer, line crust with parchment paper and fill with pie weights, dried rice, or uncooked beans.
  • Blind bake crust for 40 minutes or until golden on edges. Carefully remove liner and weights by lifting out parchment paper. Place pan on cooling rack to completely cool. Using a sharp knife cut away any excess crust from sides of pan. Then transfer bottom crust in pan to freezer to freeze.

Top Crust

  • Roll out second pie dough to ⅛-1/4 inch thickness. Cut into 14 equal length (if possible) 1-inch strips.
  • Line a flat cookie sheet without a rim with parchment paper. Make your lattice topping on the parchment paper as if it were the top of a pie. Make sure to leave little gaps to resemble a pie top.
  • Brush crust with egg wash and sprinkle with coarse or sparkling sugar.
  • Place pan in the freezer for 10-15 minutes to firm before baking.
  • Bake pie crust top on middle rack for 40 minutes or until golden brown.
  • Remove pan and let completely cool on rack.

Blueberry Compote

  • Combine ingredients into medium sized sauce pan on medium high heat. Cook until blueberries are wrinkled and soft. About 5-6 minutes.
  • Remove berries with a slotted spoon and transfer to bowl. Cook liquid an additional 2-3 minutes and then pour over berries. Allow compote to cool completely at room temperature then place in fridge for 20 minutes to chill.

Make Ice Cream Filling

  • In a large bowl stir together vanilla ice cream and blueberry compote until slightly combined with swirls of purple and vanilla. Use a metal spoon.

Assemble Pie

  • Remove bottom pie crust from freezer. Scoop blueberry ice cream into baked bottom crust and fill to the top. Cover with plastic wrap and set in freezer to firm to 2-3 hrs.
  • Meanwhile remove chilled top crust and cut a round circle using a sharp knife to a little wider than 9 inches in diameter.
  • Remove pie from freezer once ice cream is set. Gently open collar and push pie through.
  • Slide bottom crust carefully off the metal pan and onto serving dish. Place top crust onto pie.
  • Drizzle top crust with maple syrup.
  • Carefully slice with large sharp knife and serve!