Flavorsome Lemon Blueberry Pie Ice Cream Recipe

Welcome to my Lemon Blueberry Pie Ice Cream recipe! If you’re a fan of sweet and tangy flavors, this is the perfect dessert for you. The combination of lemon and blueberries gives a burst of fresh flavor that’s both refreshing and satisfying on a hot summer day.

Imagine a creamy vanilla ice cream with swirls of homemade blueberry pie filling and bright notes of lemon zest throughout. The graham cracker crust adds a crunchy texture that complements the soft and creamy ice cream base perfectly.

The best part? This delicious ice cream doesn’t require an ice cream maker! With just a few simple ingredients and some patience, you can make this flavorful dessert in no time.

Whether you’re looking for a dessert to share with friends and family, or just want a special treat for yourself, this Lemon Blueberry Pie Ice Cream recipe is sure to satisfy your cravings. So let’s get started and make some summer memories with this delicious dessert!

Why You’ll Love This Recipe

Lemon Blueberry Pie Ice Cream
Lemon Blueberry Pie Ice Cream

Lemon Blueberry Pie Ice Cream is the perfect summertime dessert, and you’ll love it for so many reasons. First, it’s absolutely delicious! Each bite is bursting with tangy lemon, sweet blueberries, and a hint of graham cracker. It’s like having a slice of blueberry pie in every scoop of ice cream. Second, making this ice cream recipe is surprisingly easy. It only requires a few simple ingredients that you probably already have in your kitchen, and there’s no need for any special equipment like an ice cream maker. Plus, the end result will make your taste buds dance with joy.

Another reason to love this recipe is that it’s versatile. You can use fresh or frozen blueberries, both work perfectly fine. Additionally, you can switch things up and try adding other fruits such as strawberries or raspberries instead of the blueberries. If you’re looking to lighten things up a bit, why not try using almond milk instead of heavy cream? The possibilities are endless!

Furthermore, Lemon Blueberry Pie Ice Cream is sure to please all ages from young children to adults alike! Everyone loves ice cream but this version adds a twist by making a beloved pie flavor into an ice cream which creates delicious nostalgia. The sweet yet tart combination makes it the perfect summer treat after a hot day in the sunshine.

Aside from its exceptional taste and versatility, this recipe doesn’t require too much prep time either. It’s possible to make the lemon blueberry mixture during an episode on Netflix! Then later churn it off while doing something else productive or entertaining.

In conclusion, Lemon Blueberry Pie Ice Cream recipel makes our summer dessert dreams come true with its bursting flavors and creamy texture. Its versatile nature makes it adaptable to cater everyone’s tastebuds and food preferences while providing an easy dessert option without any need for special items or equipment providing maximum enjoyment into hot summer evenings with family and friends.

Ingredient List

 Cool off this summer with a scoop of this tangy Lemon Blueberry Pie Ice Cream!
Cool off this summer with a scoop of this tangy Lemon Blueberry Pie Ice Cream!

Here are the ingredients needed for the Lemon Blueberry Pie Ice Cream Recipe:

  • 1 cup of sugar
  • 2 cups of blueberries
  • ⅛ tsp of salt
  • 1 tbsp of lemon juice
  • 2 tsp of lemon zest
  • 1 ½ cups of whole milk
  • 2 large egg yolks
  • 1 cup of heavy whipping cream
  • 1 can (14 oz) of sweetened condensed milk
  • ¼ cup of graham cracker crumbs
  • 2 cups of vanilla ice cream
  • Blueberry pie filling
  • Pie crust (use store-bought or homemade)
  • Fresh blueberries, for garnish

Note: You can use either fresh or frozen blueberries for this recipe. If using frozen berries, make sure to thaw them first.

The Recipe How-To

 The perfect fusion of tart lemons and sweet blueberries all in one bowl.
The perfect fusion of tart lemons and sweet blueberries all in one bowl.

Let me guide you on how to make this refreshing and delightful Lemon Blueberry Pie Ice Cream. Follow the steps below, and you’ll be enjoying a scoop of this homemade ice cream in no time!

Mixing the Ingredients:

  1. In a medium saucepan over medium heat, warm 1 cup whole milk, 2 cups heavy cream, 3/4 cup granulated sugar until it reaches a simmer.
  2. In a separate bowl, whisk together 6 large egg yolks.
  3. Add a small amount of the warmed milk mixture to the yolks and whisk together; then pour the yolk mixture into the saucepan.
  4. Continue to cook and stir with a spatula for around 10 minutes or until thermometer reads 170°F to create a custard-like mixture.

Tip: Make sure to constantly stir, so it doesn’t turn into scrambled eggs

  1. Remove from heat and then add 1/4 cup freshly squeezed lemon juice, 1 tbsp lemon zest, and a pinch of salt.
  2. Strain the mixture into a medium bowl using a fine-mesh sieve to remove any solids.
  3. Cover with plastic wrap, pressing directly onto the surface of the mixture.
  4. Chill it until cold for around 2 hours or overnight.

Preparing the Blueberry Pie Filling:

  1. Preheat oven at 350°F and line baking sheet with parchment paper.
  2. Spread 2 cups of fresh blueberries on the lined sheet pan and sprinkle with 1/4 cup granulated sugar, making sure all berries have some sugar on them.
  3. Spread 1/2 cup crushed graham crackers over berries as evenly as possible.
  4. Bake for about 20-23 minutes, stirring twice during that time.
  5. They’ll be done when they begin to burst open, release their juices and are slightly caramelized.
  6. Let cool.

Churning & Assembling:

  1. Take out the chilled custard from the fridge and pour it into an ice cream maker canister, churn according to your ice cream maker’s instructions.
  2. Meanwhile, in another bowl using hand-held mixer or stand mixer mix together 8 oz room temperature cream cheese with 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest and 1/4 cup powdered sugar until smooth and creamy.
  3. Once churning is complete, gently fold in homemade blueberry compote with graham cracker pieces into ice cream canister until combined
  4. When finished, pour half of the churned ice cream into an air-tight container then smooth out..
  5. Scoop spoonfuls of blueberry pie filling over that layer then another layer of ice cream
  6. Continue to layer ice cream-pie filling until all is used up
  7. Pop air tight container in freezer for at least

Substitutions and Variations

 Deliciously creamy with bursts of blueberry bits in every bite!
Deliciously creamy with bursts of blueberry bits in every bite!

One of the best things about this Lemon Blueberry Pie Ice Cream recipe is that it is very versatile. Here are some ideas that will help you make tweaks to the recipe to suit your personal preferences:

– Swap the blueberries for strawberries or raspberries for a different berry flavor.

– Instead of using graham crackers as a topping for your ice cream, try crushed vanilla wafers or shortbread cookies for a different texture.

– Try swapping out the heavy whipping cream for coconut cream or almond milk to make it vegan-friendly.

– If you prefer your ice cream to be less sweet, you can reduce the amount of sugar in the recipe or even replace it with a natural sweetener like honey or maple syrup.

– If you don’t have access to meyer lemons, regular lemons will work just fine. You can adjust the amount of lemon zest and juice used in the recipe to match your taste.

– For an extra tangy flavor, add a dollop of softened cream cheese into the ice cream mixture before churning.

– If you’re feeling extra fancy, you can make your own blueberry compote by simmering fresh blueberries with a bit of water and sugar on the stove until they break down into a syrupy mixture.

These are just a few ideas to help you customize this recipe to suit your preferences. Don’t be afraid to experiment and come up with your own variations that will take this Lemon Blueberry Pie Ice Cream recipe to new heights!

Serving and Pairing

 Baked pie crust crumbles mixed in for an added texture and taste.
Baked pie crust crumbles mixed in for an added texture and taste.

When it comes to serving the Lemon Blueberry Pie Ice Cream, there are endless possibilities! You can enjoy it on its own in a bowl or in a cone, or you can get creative and add some toppings. One of my favorite ways to serve this ice cream is by topping it off with a few fresh blueberries or graham cracker crumbs.

Another great option is to serve the Lemon Blueberry Pie Ice Cream alongside a warm slice of blueberry pie. The sweet and tangy flavors from the ice cream perfectly complement the buttery and flaky crust of the pie. Trust me; your taste buds will thank you!

If you want to take things to the next level, make a blueberry compote to drizzle on top of the ice cream. The rich and syrupy sauce pairs well with the tartness from the lemon juice and zest.

For those who prefer a lighter dessert, try serving this ice cream with some freshly cut fruit or whipped cream. The fruity flavors of this ice cream make it an excellent accompaniment for berries, peaches or nectarines.

As for pairings, why stop at dessert? Serve your Lemon Blueberry Pie Ice Cream alongside savory dishes like grilled chicken or roasted vegetables for that perfect balance of flavors.

No matter how you choose to serve this delectable dessert, I am confident that everyone will be asking for seconds!

Make-Ahead, Storing and Reheating

 An easy-to-make summer treat that will impress your guests.
An easy-to-make summer treat that will impress your guests.

Once you’ve created this decadent Lemon Blueberry Pie Ice Cream, you’ll most likely want to enjoy it all week long. Luckily, there are a few ways you can store and reheat your ice cream for optimal enjoyment.

If you’re preparing your ice cream in advance, it’s best to store it in an air-tight container and keep it frozen in the back of the freezer until you’re ready to serve. This will ensure that your ice cream stays fresh and delicious.

When it’s time to serve again, remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes before scooping. This will allow the ice cream to soften up a bit, making it easier to scoop.

If you have leftovers, be sure to cover the remaining ice cream tightly with plastic wrap or place it in an air-tight container before returning it to the freezer. Unfortunately, this recipe is not suitable for reheating, as doing so may cause the texture to become grainy or lose its smooth consistency.

For those who enjoy a twist on traditional pie a la mode, we highly recommend serving this Lemon Blueberry Pie Ice Cream over a warm slice of freshly baked blueberry pie! The combination of hot and cold sweet treats is unbeatable.

In summary, storing and reheating your Lemon Blueberry Pie Ice Cream properly can help ensure that you always have a cool treat on hand when cravings strike. Keep these tips in mind for a delicious dessert experience every time!

Tips for Perfect Results

 Homemade ice cream at its finest, made completely from scratch with fresh ingredients.
Homemade ice cream at its finest, made completely from scratch with fresh ingredients.

Making homemade ice cream may seem daunting, but with the right tips and tricks, you’ll be able to create a delicious and creamy texture every time. Here are some tips for achieving the perfect Lemon Blueberry Pie Ice Cream:

1. Use fresh ingredients: To get the best flavor, it’s essential to use fresh blueberries and lemons. Avoid using canned or bottled lemon juice as the flavor may not be as intense compared to freshly squeezed juice.

2. Chill your ingredients: Before churning your ice cream, ensure that all your ingredients are cold. This will help the ice cream freeze faster and develop a smoother texture.

3. Don’t overfill the ice cream maker: Overfilling your ice cream maker can cause it to freeze unevenly, resulting in an icy and grainy consistency. Follow your machine’s instructions for the maximum amount of ice cream it can handle.

4. Add mix-ins at the end: While it may be tempting to throw in all your mix-ins at once, add them towards the end of churning to avoid them sinking to the bottom.

5. Use full-fat dairy: To get that creamy texture, use heavy whipping cream and whole milk instead of low-fat alternatives.

6. Use a pinch of salt: Adding a pinch of salt to your ice cream mixture enhances its flavor and balances out any excessive sweetness.

7. Experiment with variations: Don’t hesitate to try different variations of this recipe by substituting blueberries with other seasonal berries or adjusting the lemon juice amount to taste.

By following these tips, you’re sure to create a Lemon Blueberry Pie Ice Cream that stands out from store-bought options. Enjoy!

Bottom Line

In conclusion, this Lemon Blueberry Pie Ice Cream recipe is a must-try for any dessert lover. With its creamy vanilla base, tangy lemon juice and zest, and plump blueberries, it is sure to be a crowd-pleaser. Plus, with the variations and substitutions listed, you can make it your own unique creation.

But don’t just take my word for it, give it a try and taste the deliciousness for yourself. And with the tips provided, you can ensure that your results will be perfect every time.

So what are you waiting for? Head to your kitchen and start whipping up this Lemon Blueberry Pie Ice Cream. Your taste buds will thank you.

Lemon Blueberry Pie Ice Cream

Lemon Blueberry Pie Ice Cream Recipe

Homemade Lemon Blueberry Pie Ice Cream
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Course: Dessert
Cuisine: American
Keyword: Dessert
Prep Time: 3 hours
Cook Time: 4 hours
Calories: 163.2kcal


  • 1 cup whole milk
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup sugar
  • 1 pinch salt
  • 2 large egg yolks
  • 1 cup heavy whipping cream
  • 1 cup French vanilla flavored coffee creamer
  • 3/4 teaspoon vanilla
  • 5 graham crackers
  • 2 1/2 cups cleaned blueberries
  • 1/4 cup powdered sugar


  • Combine the milk, ¼ C sugar, lemon zest, lemon juice, and salt in a medium saucepan.
  • Scald the milk mixture over medium heat, stirring often, for appx. 5 minutes.
  • In a separate mixing bowl, whisk egg yolks and remaining 1/4 C sugar. Whish until light and fluffy.
  • Add the hot milk mixture to the egg mixture by spoonfuls. Whisk together until smooth.
  • Return mixture into the saucepan and cook over medium heat, until the curd is thick enough to cover the back of a spoon (approx. 5 minutes). Place the custard in the freezer to cool for approximately 5 minutes.
  • Combine the whipping cream, vanilla creamer, and vanilla in a separate bowl. Add to the curd mixture. Cover with plastic wrap and let chill in the refrigerator for at least 2 hours (overnight is fine too).
  • Combine blueberries and powdered sugar in a saucepan over medium heat. Stir and bring to a boil.
  • Reduce heat, stirring occasionally. Mixture should begin to thicken between 7-10 minutes. Remove from heat and let cool.
  • Make Ice Cream mixture according to your machines directions. {Mine churned for appx 30 min}. Add chunks of grahm cracker during the last few minutes of churning.

Your Own Notes


Serving: 90g | Calories: 163.2kcal | Carbohydrates: 19.4g | Protein: 1.9g | Fat: 9.2g | Saturated Fat: 5.3g | Cholesterol: 60mg | Sodium: 45mg | Fiber: 0.8g | Sugar: 15.9g

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