Blueberry Pie Ice Cream
A delightful homemade ice cream that combines the sweet essence of blueberries with crunchy pie crust pieces, mimicking the classic dessert in a creamy form.
Ingredients
For the pie crust cookies
- 1/2 cup salted butter, softened
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
For the ice cream base
- 1 can sweetened condensed milk (14 oz / 414 ml)
- 1 tablespoon pure vanilla extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream
- 2 cups fresh blueberries
Instructions
Preparation of Pie Crust Cookies
- Heat the oven to 350°F (177°C). In a bowl, mix the softened butter, white sugar, brown sugar, egg yolk, and vanilla until smooth.
- Add the flour and baking powder, then stir until a soft dough forms.
- Roll the dough to about 1/4 inch (6 mm) thick, then cut into small cookies. Place the cookies on a baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 6 to 8 minutes, just until the edges turn lightly golden. Let the cookies cool completely.
Ice Cream Base
- In a medium bowl, whisk together the sweetened condensed milk, vanilla, and half-and-half until smooth.
- In another bowl, beat the heavy cream until stiff peaks form, about 60 to 90 seconds.
- Gently fold the condensed milk mixture into the whipped cream until smooth.
- Add the blueberries and small cookie pieces, then fold gently so they are spread throughout the mixture.
- Transfer to an 8 x 8-inch pan or a freezer-safe container and smooth the top evenly.
- Freeze for 3 to 5 hours, or overnight, until firm.
Notes
Store tightly covered in the freezer to avoid freezer burn. Enjoy within the first week for best texture and flavor. Consider portioning into smaller containers for easier thawing.