Blueberry Pie Ice Cream – a delicious recipe with Heavy Cream, Sugar, Salt, Vanilla Bean, Milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into the mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove the bean pod.
2
Add the remaining 1 cup heavy cream, milk, vanilla extract, and crushed graham crackers.
3
Refrigerate mixture until thoroughly cooled.
4
Add chilled mixture to an ice cream maker and churn according to manufacturer's directions.
5
Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in a container and freeze until desired hardness.
6
Makes a little over a quart. (4 1/2 cups to be exact.)
817
kcal
Calories
52
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Heavy Cream, 3/4 cups Sugar, 1/8 teaspoons Salt, 1 whole Vanilla Bean, and more.
Yes, Blueberry Pie Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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