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.
American Classics: Blueberry Ice Cream Pie 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
Begin Making the Crust 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
Add Melted Butter 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
Press into Pie Plate 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
Begin the Blueberry Sauce 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
Add Flavorings 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
Cook the Sauce 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
Begin Assembling the Pie 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
Add Blueberry Sauce 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
Spread Creamy Topping 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
Serve & Enjoy 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