There’s something magical about the mix of sweet blueberries, tangy lemon, and creamy custard.
This lemon blueberry pie ice cream blends zesty lemon custard, swirls of blueberry pie filling, and crunchy pie crust pieces for a refreshing yet indulgent treat.
Why You’ll Love This Recipe
It’s a perfect balance of tart lemon and sweet blueberry.
Pie crust pieces add a crunchy, buttery texture.
The custard base creates a rich, creamy scoop every time.
You don’t need fancy ingredients—just a few pantry staples and fresh fruit.
What You’ll Need (Ingredient Highlights)
Lemon zest and juice brighten the ice cream with a fresh, tangy flavor.
Granulated sugar balances the tartness and sweetens the custard base.
Eggs thicken the custard for a creamy, silky texture.
Blueberry pie filling brings bursts of fruity sweetness.
Pie crust pieces mimic the classic pie flavor inside the ice cream.
Pro Tips Before You Start
Strain the custard to remove zest and ensure a smooth texture.
Chill the custard completely before adding cream and churning.
For stronger lemon flavor, add an extra teaspoon of zest.
Freeze pie crust pieces before folding them into the ice cream to keep them crisp.
How to Make Lemon Blueberry Pie Ice Cream
Step 1 – Bake the crust
Preheat oven to 450°F (232°C).
Roll out the pie crust on a parchment-lined sheet.
Bake for 10 minutes until golden, then cool and break into small pieces.
Step 2 – Cook the custard
In a saucepan, combine lemon zest, lemon juice, sugar, and eggs.
Add milk, vanilla, and salt. Cook over medium heat, stirring constantly, until it reaches a gentle simmer.
Step 3 – Strain and chill
Pour the custard through a fine sieve to remove zest.
Cover with plastic wrap directly on the surface to prevent a skin from forming.
Refrigerate until fully chilled.
Step 4 – Add cream and churn
Stir whipping cream into the chilled custard.
Pour into an ice cream maker and churn according to manufacturer’s directions.
Step 5 – Fold and freeze
Gently fold in pie crust pieces and blueberry pie filling for a swirl effect.
Transfer to a freezer-safe container and freeze until firm.
What to Serve It With
Serve scoops in waffle cones for a nostalgic summer vibe.
Top with extra blueberry filling and whipped cream for a sundae-style treat.
Pair with lemon bars for a citrusy dessert spread.
Variations / Substitutions
Use homemade blueberry compote instead of pie filling.
Swap the pie crust for crushed shortbread or graham crackers.
Add a swirl of raspberry jam for a mixed-berry twist.
Make it lighter by using half-and-half instead of heavy cream.
Storage & Leftovers
Store in an airtight, freezer-safe container for up to 2 weeks.
Press parchment paper directly on the surface to prevent ice crystals.
Let soften at room temperature for 5 minutes before scooping.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works if needed.
Do I need an ice cream maker?
Yes, for the creamiest texture. Without one, freeze the custard and stir every 30 minutes until set.
Can I use frozen blueberries?
Yes, but cook them into a compote before folding into the ice cream.
How do I keep the pie crust crunchy?
Bake until golden, let cool completely, and add just before freezing.
Can I make this dairy-free?
Yes, use coconut milk and a dairy-free whipping cream alternative.
Final Thoughts
This lemon blueberry pie ice cream is creamy, zesty, fruity, and crunchy all at once.
It’s like enjoying a slice of blueberry pie—but in frozen, scoopable form.
Perfect for summer gatherings or whenever you want a refreshing dessert.
Lemon Blueberry Pie Ice Cream
Ingredients
Method
- Preheat oven to 450°F. Bake pie crust on parchment for 10 minutes.
- Cool and break into pieces.
- In saucepan, combine zest, juice, sugar, and eggs.
- Add milk, vanilla, and salt. Cook over medium heat until it simmers.
- Strain custard into bowl. Cover with plastic wrap directly on surface. Chill until cold.
- Stir in whipping cream. Churn in ice cream maker per manufacturer’s instructions.
- Fold in pie crust pieces and blueberry filling. Freeze until firm.
- See full steps with tips & photos → https://theboatshedcafe.com/lemon-blueberry-pie-ice-cream/
Notes
- For stronger lemon flavor, add an extra teaspoon of zest.
- Swap blueberry filling with raspberry or strawberry for variety.
- No ice cream maker? Freeze the custard in a shallow dish, stirring every 30 minutes until creamy.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.