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The Boat Shed Kitchen

Lemon Blueberry Pie Ice Cream

This lemon blueberry pie ice cream is a refreshing homemade treat that blends zesty lemon custard, creamy vanilla base, flaky pie crust pieces, and swirls of blueberry filling. It’s like having a slice of pie in every scoop!
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Prep Time 25 minutes
Cook Time 15 minutes
Chill & Freeze Time 4 hours
Total Time 4 hours 40 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1½ tbsp lemon zest finely grated
  • ½ cup fresh lemon juice
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1½ cups whipping cream
  • 1 9-inch store-bought pie crust
  • 1 cup blueberry pie filling

Method
 

  1. Preheat oven to 450°F. Bake pie crust on parchment for 10 minutes.
  2. Cool and break into pieces.
  3. In saucepan, combine zest, juice, sugar, and eggs.
  4. Add milk, vanilla, and salt. Cook over medium heat until it simmers.
  5. Strain custard into bowl. Cover with plastic wrap directly on surface. Chill until cold.
  6. Stir in whipping cream. Churn in ice cream maker per manufacturer’s instructions.
  7. Fold in pie crust pieces and blueberry filling. Freeze until firm.
  8. 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.