Description
This Blueberry Ice Cream Pie combines the refreshing flavors of blueberry compote and vanilla ice cream in a flaky pie crust with a golden lattice top. Perfect for summer parties or a cool dessert treat.
Ingredients
- 1 bottom pie crust (homemade)
- 1 lattice top pie crust (homemade)
- 2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 gallon vanilla ice cream
- Maple syrup (to drizzle)
- Sparkling sugar (for crust sparkle)
- 1 beaten egg
- 1 tsp water
Instructions
- Roll out and chill both pie crusts. Fit one crust into a springform pan, freeze for a short time, then blind bake at 350°F (175°C) for 40 minutes.
- In a saucepan, simmer blueberries, sugar, lemon zest, and lemon juice until berries soften and mixture thickens slightly. Let cool and refrigerate.
- Soften vanilla ice cream and swirl in the blueberry compote to create a marbled effect.
- Scoop the ice cream mixture into the baked crust, smooth the top, cover, and freeze until firm.
- Shape the second crust into a lattice top, brush with egg wash, sprinkle with sparkling sugar, and bake at 375°F (190°C) until golden brown. Let it cool completely.
- Place the cooled lattice top over the frozen pie, drizzle with maple syrup, and return to freezer until ready to serve.
Notes
- Use a springform pan for easy removal and clean slices.
- Let the lattice top cool completely before placing it on the pie to avoid melting the ice cream.
- Allow the pie to sit at room temperature for a few minutes before slicing for easier cutting.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking & Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
