Blueberry Crumble Pie Ice Cream

I hate to even utter the words that the best flavor was saved for the last day. All ice cream is, well, hello – ICE CREAM! But I have to admit this blueberry crumble pie ice cream is special. For some reason, I don’t make blueberry pie a lot, but I really should change this. I love when an ice cream not only has amazing flavor but also varying textures that remind you of other delicious treats. This ice cream answers all of your pie cravings… and more!

Two scoops of blueberry crumble pie ice cream with swirls of blueberry and homemade streusel on top of a cone with a bright blue background

I mean, with those swirls of blueberry and bits of homemade streusel, doesn’t this just look amazing? I don’t usually gush about my own recipes, but this one turned out too well not to be excited about it. 

Watch how to make this blueberry crumble pie ice cream:

Other pie flavored ice creams from this week:

Make sure to leave me a comment letting me know how this ice cream turned out for you. Also, leave me a star rating on the recipe!

Two scoops of blueberry crumble pie ice cream with swirls of blueberry and homemade streusel on top of a cone being held by a hand with a bright blue background
Print Pin
0 from 0 votes

Blueberry Crumble Pie Ice Cream

Pie flavored ice cream is pretty much unmatched by any other flavors and this blueberry crumble pie ice cream really tastes like the real thing! With a homemade blueberry jam and streusel mixed right in, it’s also a beautiful recipe!
Prep Time25 minutes
Cook Time38 minutes
Total Time1 hour 3 minutes
Course: Ice Cream
Cuisine: American
Keyword: homemade ice cream, pie
Difficulty: Easy
Method: Freezing
Servings: 10 cups
Author: Kaleb


For the blueberry jam

  • 1 cup blueberries
  • 1 cup sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

For the ice cream

  • 1 ¾ cups whole milk
  • 1 ¼ cups heavy cream
  • ¾ cup sugar
  • 2 tbsp corn syrup
  • 1 ½ tbsp cornstarch
  • 1 tsp salt
  • 1 tsp vanilla extract

For the streusel crumble

  • ¼ cup rolled oats
  • ¼ cup flour
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp butter


For the blueberry jam

  • Mix all ingredients in a saucepan. Set over medium-high heat and stir occasionally. Using the back of the spoon, crush some of the berries to release the juices.
  • Bring the mixture to a simmer and continue to cook until slightly thickened, 3-5 minutes. Once thickened, remove from heat.
  • Cool and then chill in an airtight container until ready to use.

For the ice cream

  • Whisk together the milk, cream, sugar, corn syrup, cornstarch, and salt.
  • Place over medium-high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the ice cream mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
  • Whisk in vanilla extract.
  • Cool off slightly, 5-8 minutes.
  • Pour into an airtight container and chill 8-10 hours.

For the streusel crumble

  • While the ice cream base is chilling, prepare the streusel. Preheat oven to 375°F.
  • In a bowl, combine the oats, flour, brown sugar and cinnamon. Mix to incorporate and add butter in pieces.
  • Using fingers or a pastry cutter, cut the butter in the mixture until pea-sized pieces form.
  • Sprinkle on a baking sheet, leaving some pieces larger and some smaller.
  • Place in oven and bake until slightly crisp, 8-12 minutes. The streusel will thin out slightly.
  • Let cool and break into pieces. Store in an airtight container until ready to use.

To assemble

  • To freeze ice cream, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid stand mixer (affiliate link) with ice cream maker attachment (affiliate link) takes about 20-25 minutes to freeze fully.
  • Once frozen, fold in the prepared blueberry jam and streusel topping. Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.


Serving: 0.5 cupCalories: 367 kcal (18%)Carbohydrates: 52.9 g (18%)Protein: 3 g (6%)Fat: 16.8 g (26%)Saturated Fat: 10.6 g (66%)Trans Fat: 0 gCholesterol: 52 mg (17%)Sodium: 266.8 mg (12%)Fiber: 0.8 g (3%)Sugar: 46.2 g (51%)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.