NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

How to Make Blueberry Ice Cream Pie

Scott Peacock, American cooking guru and Better Homes and Gardens contributing editor, shows you how to turn a few fresh ingredients into a crowd-pleasing summer dessert.

X

    Everything in this slideshow

    • American Classics: Blueberry Ice Cream Pie

      Chef Scott Peacock's sensational seasonal dessert comes together with ripe blueberries, vanilla ice cream, and a few kitchen staples. See the following slides for step-by-step instructions for getting it right.

    • Begin Making the Crust

      In a food processor, pulse together almonds, brown sugar, and salt. Pulse until coarsely ground.

    • Add Melted Butter

      Transfer to bowl and stir in melted butter.

    • Press into Pie Plate

      Turn into 9-inch pie plate. With your fingers, press the crust onto the bottom and sides to form a firm, even layer. Bake until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to cool completely. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

    • Begin the Blueberry Sauce

      In a large, wide nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch.

    • Add Flavorings

      Add zest, lemon juice, water, and a few gratings of nutmeg to the blueberry mixture. Stir again to blend.

    • Cook the Sauce

      Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until the sauce is lightly thickened and cornstarch is well cooked. Set aside to cool, refrigerate sauce until completely chilled before proceeding. "Otherwise, you'll wind up with a blueberry milk shake," Scott says.

    • Begin Assembling the Pie

      Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes until just softened. Spoon half into prepared crust.

    • Add Blueberry Sauce

      Spread in an even layer and top with the chilled blueberry sauce. Spoon on the remaining ice cream and spread to the edges. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

    • 10 of 12

      Spread Creamy Topping

      In chilled mixing bowl, whisk crème fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie.

    • 11 of 12

      Serve & Enjoy

      Top the pie with fresh blueberries and serve with heated blueberry sauce on the side. "You think it's just ice cream pie, but thanks to the layering, every bite is a little bit different from the one before," says Scott.

    • 12 of 12
    close
    close
    close
    close
    close

    Loading... Please wait...