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.


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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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Begin Making the Crust

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

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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Add Melted Butter

    Transfer to bowl and stir in melted butter.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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).

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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Add Flavorings

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

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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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.

Makes: 10 servings
Prep   30 mins 
Chill  2 hrs 
Freeze  8 hrs  to 24 hrs 
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