Best 4 Blueberry Ice Cream Pie Recipes
Indulge in a symphony of flavors with our delectable Blueberry Ice Cream Pie, a harmonious blend of creamy, tangy, and refreshing tastes. This culinary masterpiece features a flaky, golden brown crust, generously filled with a luscious blueberry ice cream, and topped with a vibrant blueberry sauce. Each bite offers a delightful contrast of textures, from the delicate crust to the smooth, velvety ice cream, complemented by the burst of juicy blueberries. Whether you're hosting a summer gathering or simply craving a sweet treat, this Blueberry Ice Cream Pie is sure to tantalize your taste buds and leave you craving more.
**Additional Recipes Included:**
1. **Classic Blueberry Pie:** A timeless classic, this recipe yields a traditional blueberry pie with a flaky, buttery crust and a sweet, juicy blueberry filling. Perfect for any occasion, this pie is sure to be a crowd-pleaser.
2. **Blueberry Cream Pie:** For a creamy, dreamy twist, try this Blueberry Cream Pie. Featuring a creamy vanilla pudding filling studded with plump blueberries, this pie is a delightful indulgence that will satisfy your sweet tooth.
3. **Blueberry Crumb Pie:** If you love a crunchy, crumbly topping, this Blueberry Crumb Pie is the one for you. With a sweet and tangy blueberry filling and a buttery, crumbly topping, this pie is a textural delight that will leave you wanting more.
4. **Blueberry Hand Pies:** These adorable hand pies are perfect for on-the-go snacking or as a fun treat for parties. Filled with a sweet blueberry filling and encased in a flaky crust, these hand pies are a delightful grab-and-go option.
RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST
One of my favorite pies is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design. -Marina Delio, Santa Barbara, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack., Spread ice cream into prepared crust. Freeze, covered, at least 2 hours., In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients., Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.
Nutrition Facts : Calories 360 calories, Fat 20g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 96mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 8g protein.
BLUEBERRY ICE CREAM PIE
Categories Berry Dairy Fruit Nut Dessert Frozen Dessert Blueberry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Make crust:
- Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
- Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.
- Make filling:
- Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)
- Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
BLUEBERRY ICE CREAM PIE RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer. Bake 8 to 12 minutes until lightly golden. Don't over brown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use. (May be made up to a week in advance and frozen, tightly wrapped.) In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve: 1. In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not over beat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side.
RED VELVET-BLUEBERRY ICE CREAM PIE
Another Food Network recipe that I am anxious to try! Doesn't the picture look simply divine? Photo: Food Network Magazine July/Aug 2013.
Provided by Carol Perricone
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 5
Steps:
- 1. Scrape off and discard the frosting from the cupcakes; crumble cupcakes into crumbs. Press all but 1/4 cup crumbs into bottom and up sides of a 9-inch deep-dish plate. Freeze for 30 minutes.
- 2. Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust; spread the sorbet on top of ice cream. (return pie to freezer between layers if ice cream gets too soft). Freeze pie again while you make the whipped cream.
- 3. Beat the heavy cream and powdered sugar in a large bowl with mixer on medium-high speed until soft peaks form, about 3 minutes. Top pie with whipped cream, and sprinkle reserved cupcake crumbs around edges.
- 4. Freeze pie until firm, at least 4 hours or overnight.
Tips:
- For the best flavor, use fresh blueberries. If using frozen blueberries, thaw them completely before using.
- To make sure the pie crust is flaky, use cold butter and ice water. Work the butter into the flour until it resembles coarse crumbs.
- Don't overmix the pie dough. Overmixing will make the dough tough.
- When baking the pie crust, prick the bottom with a fork to prevent it from bubbling up.
- Let the pie cool completely before serving. This will help the filling to set.
Conclusion:
Blueberry ice cream pie is a delicious and refreshing dessert that is perfect for any occasion. With its creamy filling, flaky crust, and sweet blueberry flavor, this pie is sure to be a hit. Whether you are serving it at a party or enjoying it as a special treat, this pie is sure to please everyone.
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