Go Back
Slice of lattice top pie filled with blueberry ice cream on plate.

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


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


  • Maple Syrup to Drizzle
  • Sparkling Sugar

Egg Wash

  • 1 Egg and 1 teaspoon water lightly beaten with fork


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!