We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. This month the ingredient is blueberries. We hope you all enjoy our delicious blueberry foods this month and come see what next month's new ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
My first thought was blueberry pie. When I was growing up, we had dinner at my grandparents' house on Sundays. After dinner, Grandpa would invariably ask "Would anyone like some blueberry pie?" to which we would always answer "Yes!" and he would respond "Guess you'd better go make some!" I do love a good blueberry pie even now.
But I also love ice cream. Here's the thing - blueberry pie with ice cream on top is delicious... so why not combine them?
What I came up with was a rich buttermilk vanilla ice cream (incredible just by itself) which was kind of reminiscent of cheesecake.
Add my favorite blueberry pie filling and some slightly sweet and crunchy pie crust crumbs and you have pie and ice cream together.
I totally love this recipe - and it was super-easy to make. You can find my recipe below - but also make sure to check out these great recipes from our group!
Homemade Blueberry Poptarts @ Our Thrifty Ideas
Blueberry Cheese Cake Pastries @ Summer Scraps
Lemon Blueberry Sandwich Cookies @ From Gate to Plate
Panna Cotta w/a Blueberry Compote @ The Freshman Cook
Strawberry Vanilla Blueberry Ice Cream @ Food Lust People Love
Blueberry Pie Ice Cream @ Love in the Kitchen
Lemon Blueberry Pound Cake @ Keep it Simple, Sweetie
Blueberry Pie Ice Cream
Ingredients (Serves 8)
- 2 cups buttermilk
- 1 cup heavy cream
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup blueberry pie filling
- 1 1/2 cups flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 8 tablespoons (1 stick) butter, melted
- 1 1/2 tablespoons water
- First, make the ice cream: Combine buttermilk, cream, sugar, vanilla and salt in a bowl. Stir until the sugar is mostly incorporated. Add to the freezer container of your ice cream maker and freeze according to manufacturer's instructions.
- While the ice cream is setting, make the pie crust crumbs: Heat the oven to 350° F.
- Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
- Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment or Silpat lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool. Let the crumbs cool completely.
- After the ice cream has frozen for about 90 minutes, remove it from the freezer. Swirl in the pie filling and about 3/4 cup of the pie crust crumbs.
- Freeze for another 20 minutes, or until the ice cream has frozen to your desired consistency.
- Serve with a sprinkling of the pie crust crumbs and a few fresh blueberries.
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