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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!
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:
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Blueberry Crumble Pie Ice Cream
Ingredients
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
Instructions
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.
that looks wonderful!