In honour of National Ice Cream Day and because purple is our favourite colour we decided to do a dessert mash-up and turn our favourite pie into a pint!
For our ice cream adventures, we love the Wolfgang Puck Thermoelectric Ice Cream Maker from TSC. Since it freezes the ice cream for you there is no need to find room in the freezer to pre-freeze a chamber. But, you’ll still need room to store and set the ice cream once churned. Just FYI!
And once you have an ice cream maker in your kitchen, get ready to create the flavours and combinations you’ve only ever dreamed of! Lavender earl grey ice cream, sweet potato pecan brittle ice cream, Nutella Oreo swirl ice cream – the possibilities are ENDLESS!
Now onto the good stuff… the recipe!
Homemade Blueberry Pie Ice Cream
This delicious, perfect-for-summer ice cream starts with a vanilla base. The addition of blueberry jam and crumbled pie crust take it to the next level!
• ¾ cup heavy cream
• ½ cup whole milk
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup blueberry jam or pie filling
• 1 refrigerated pie crust, baked and crumbled
Directions to prepare the ice cream base:
1. Combine all base ingredients and pour into your ice cream maker as per manufacturer’s directions.
2. Once done, empty into a freezer-safe container and freeze.
3. The ice cream is ready for assembly once firm and set.
Directions to prepare the mix-ins:
1. Blind bake the pie crust by following the manufacturer’s directions. Let cool. Once cool, crumble into bite-sized pieces.
2. Chill blueberry jam (or pie filling) for at least 2 hours in the fridge.
Assemble your ice cream:
1. Remove ice cream base from freezer and let stand for 5 minutes.
2. Add blueberry jam/filling in dollops on top of the ice cream and sprinkle with ½ pie crust crumbles. Gently fold with a spatula until you achieve a streaked, semi-incorporated consistency.
3. Serve immediately with extra pie crust crumbles for garnish, or refreeze and serve anytime!
*The quantities listed here are based on the manufacturer’s recommendations. Please refer to the instructions from your ice cream maker to determine the volume of ingredients needed to make the base. Alternatively, you can make this recipe with your favourite store-bought vanilla ice cream.
• Plan in advance: ice cream can take a while to freeze and set. You want to do the churning in advance so you have time to set the batch in the freezer before eating it.
• Keep ingredients cold! Pre-freeze/cool any mix-ins you’ll be adding to the base to prevent excess thawing, especially if serving immediately.
If you’re ready to get creative in the kitchen, whether it’s making ice cream, smoking meats, or hosting a fondue night, make sure you shop at TSC for all your small appliance and gadget needs. Shop brands you know, love, and trust, like Breville, DeLonghi, KitchenAid, Ninja, Smeg, Vitamix and Wolfgang Puck, among others, with Cash Back.
Wishing you many happy adventures in the kitchen! Bon appétit!