Okay, recipe number TWO of the summer ice cream series is here and y’all, this one might be my new favorite. Picture your favorite slice of homemade blueberry pie. Now picture it in the creamiest most luxurious ice cream form imaginable. We are talking real homemade blueberry jam swirled through silky custard ice cream with buttery graham cracker crumble in every single bite. It is EVERYTHING.
This one uses the same dreamy custard base from my Espresso Brownie Ice Cream (minus the espresso obviously), but instead of brownies and caramel we are loading it up with two from-scratch mix-ins that take this to a whole new level. The blueberry jam is sweet and bright with a pop of lemon, and the graham cracker crumble gets baked in the oven so it stays nice and crunchy even when it is buried in cold ice cream.
It tastes like SUMMER. Like sitting on the back porch on the Fourth of July summer. Like a slice of pie a la mode summer. Like you should probably make a double batch because it is going to disappear faster than you can say “scoop please.”
P.S. Make the custard base the day BEFORE you plan to churn AND make sure your blueberry jam and graham crumble are FULLY cooled before swirling them into the churned ice cream. Warm mix-ins will melt your ice cream and turn into a soupy mess. Patience pays off here, friends!
Ingredients Needed
For the Custard Base:
- Egg Yolks: The backbone of any proper homemade ice cream. The yolks are what give custard-based ice cream that signature richness and silky smooth texture you just cannot achieve with cream alone. They emulsify everything together into pure magic.
- Granulated Sugar: Sweetens the custard and also helps with that creamy texture by lowering the freezing point so your ice cream stays scoopable instead of rock hard.
- Whole Milk: Do NOT skimp here and use skim or 2%. Whole milk is what gives the custard body and creaminess. Trust me, this is not the place to cut calories.
- Vanilla Bean Paste: I love using vanilla bean paste because you get all those gorgeous little vanilla bean specks plus a deeper vanilla flavor than extract. It pairs SO beautifully with the bright blueberry and graham cracker flavors.
- Heavy Cream: Added to the chilled custard before churning for that rich, decadent mouthfeel. This is what takes it from custard to ice cream territory.
For the Blueberry Jam:
- Fresh or Frozen Blueberries: Either works equally well here, so do not stress about finding fresh ones out of season. The blueberries break down as they simmer and create that gorgeous jammy texture that swirls so beautifully through the ice cream.
- Granulated Sugar: Sweetens the jam and helps draw the juices out of the blueberries as they cook. It also helps the jam set up to a nice spoonable consistency.
- Lemon Zest: Adds this gorgeous bright citrus pop that takes the blueberry flavor from just sweet to genuinely complex. Do not skip this. It is the secret weapon.
- Lemon Juice: Brightens up the jam and balances out the sweetness so it does not taste flat. The acidity also helps the jam set properly.
- Cornstarch: Just a teaspoon thickens the jam to that perfect spoonable consistency so it swirls through the ice cream instead of bleeding everywhere. Trust the process!
For the Graham Cracker Crumble:
- Melted Butter: Binds the crumble together and gives it that rich buttery flavor that makes graham cracker crusts so irresistible. Use real butter, not margarine.
- Crushed Graham Crackers: The star of the crumble and what gives this ice cream its blueberry pie vibes. Crush them up super fine for that classic graham cracker crust texture.
- All Purpose Flour: Helps the crumble hold its shape and gives it that lovely crunch once baked. It also keeps the crumble from getting soggy when it hits the cold ice cream.
- Granulated Sugar: Sweetens the crumble and helps it crisp up beautifully in the oven for that perfect crunchy bite in every scoop.
Substitutions and Modifications
- Use frozen blueberries straight from the freezer if fresh ones are not in season
- Swap blueberries for raspberries, blackberries, or strawberries for a different berry pie vibe
- Use gluten-free graham crackers and gluten-free flour to make the whole recipe gluten free
- Add a splash of bourbon or vanilla extract to the blueberry jam for extra warmth
- Sprinkle a pinch of cinnamon into the graham cracker crumble for cozy pie vibes
Why You’ll Love This Recipe
- Tastes EXACTLY like a slice of warm blueberry pie a la mode but in scoopable ice cream form
- Made with a real homemade custard base, homemade blueberry jam, AND a from-scratch baked graham cracker crumble
- Perfect summer dessert that uses fresh or frozen blueberries so you can make it year round
Equipment Needed
- Ice Cream Maker: You can use the KitchenAid attachment like I do or any standard ice cream maker. This is what gives the ice cream its signature creamy churned texture.
- Medium Saucepan: For heating the milk and gently bringing the custard up to temperature without scrambling those egg yolks.
- Small Saucepan: For making the homemade blueberry jam from scratch.
- Whisk: Absolutely essential for tempering the egg yolks slowly and getting that smooth lump-free custard.
- Instant Read Thermometer: You need to bring the custard to exactly 165 degrees, so a thermometer takes all the guesswork out of it.
- Small Baking Sheet: For baking the graham cracker crumble in the oven so it gets nice and crunchy.
- Microplane or Zester: For getting that gorgeous lemon zest into the blueberry jam without any bitter white pith.
- Two Pint Containers or One Quart Tub: For layering and storing your finished ice cream in the freezer.
Blueberry Pie Ice Cream with Graham Cracker Crumble
Video
Ingredients
Custard Base:
- 4 large egg yolks
- ½ cup granulated sugar
- 1 cup whole milk
- 1 tablespoon vanilla bean paste
- 1 cup heavy cream
Blueberry Jam:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Graham Cracker Crumble:
- 3 tablespoons melted butter
- ⅓ cup finely crushed graham crackers
- ¼ cup all purpose flour
- ¼ cup granulated sugar
Instructions
- In a medium saucepan over low to medium heat, whisk the egg yolks and sugar together until the mixture turns pale yellow and looks creamy.
- While that is happening, in a separate saucepan, heat the whole milk and vanilla bean paste together. Warm it through but do NOT let it come to a boil.
- Remove both pans from the heat. Very slowly stream the warm milk into the egg yolk mixture, whisking constantly so you do not scramble the eggs.
- Once everything is combined, return the egg and milk mixture to the heat and bring it up to 165 degrees, stirring constantly.
- Once it hits 165 degrees, remove from heat immediately. For the fastest cooling, place the saucepan in a larger bowl of ice water and stir for 10-15 minutes until lukewarm, then transfer to the fridge. Refrigerate until it cools all the way down to 65 degrees, at least 4 hours but ideally overnight for the creamiest result.
- While the custard chills, make the blueberry jam. Combine the blueberries, sugar, lemon zest, and lemon juice in a small saucepan and bring to a simmer over medium heat. Let it simmer for 10-15 minutes, stirring occasionally and lightly mashing the berries with the back of your spoon.
- Sprinkle in the cornstarch and stir to combine. Continue simmering for 5 more minutes until thickened. Remove from heat and set aside to cool completely.
- Preheat your oven to 350 degrees. In a small bowl, combine the melted butter, crushed graham crackers, flour, and sugar. Mix until you have a sandy crumble.
- Spread the crumble onto a small baking sheet and bake for 10 minutes until golden and crisp. Let cool completely. (It MUST be fully cool before adding to the ice cream!)
- When you are ready to churn, whisk the heavy cream into the chilled custard base until fully combined.
- Pour the mixture into your ice cream maker and churn for 20-30 minutes, following your machine’s instructions.
- Grab two pint containers or one quart tub. Add about a third of the churned ice cream to the bottom, then dollop on a third of the cooled blueberry jam and sprinkle on a third of the graham cracker crumble. Gently swirl with a knife (don’t stir, just swirl, so the jam stays in pretty ribbons and does not bleed). Repeat the layering 3 times total.
- Cover and freeze for 2-4 hours until firm enough to scoop. Enjoy!!
Storage Instructions
- Counter: Do not store at room temperature. Soften scoops for 5-10 minutes on the counter before serving for the best texture.
- Fridge: Not recommended for storing finished ice cream. However, the custard base CAN be stored in the fridge for up to 3 days before churning, and the blueberry jam keeps for up to 1 week.
- Freezer: Store in an airtight container in the freezer for up to 2 weeks for the best flavor and texture. Press a piece of parchment directly onto the surface to prevent ice crystals.
Tips and Tricks
- Make your custard base the day BEFORE you plan to churn. This is the single most important tip for the creamiest ice cream possible.
- Make sure your blueberry jam and graham crumble are COMPLETELY cooled before adding to the ice cream. Warm mix-ins will melt the ice cream into a soupy mess.
- Swirl the jam in gently with a knife instead of stirring. Stirring will turn the whole batch purple and the jam will bleed everywhere.
- Crush your graham crackers super fine for the crumble. Big chunks can get icy in the freezer.
FAQ
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just as well as fresh in the jam. No need to thaw them first, just toss them in the pan straight from the freezer and they will break down beautifully as they simmer.
Why did my blueberry jam bleed into the ice cream and turn it purple?
This usually means either the jam was still warm when you added it OR you stirred instead of swirled. Make sure the jam is fully cooled and use a knife to gently swirl in ribbons rather than mixing it through.
Can I use store-bought graham cracker crumbs?
Yes! Pre-crushed graham cracker crumbs work perfectly here and save you a step. You will still want to bake the crumble in the oven to get that crunchy texture.
How do I keep the graham crumble crunchy in the freezer?
Baking the crumble first is the key. The baking step dries it out and crisps it up so it can hold up against the cold wet ice cream without getting soggy.
Can I make this without an ice cream maker?
Unfortunately this recipe really does need an ice cream maker for that signature creamy churned texture. The KitchenAid attachment is amazing if you already have a stand mixer!
Can I make the jam and crumble ahead of time?
Yes! Both can be made up to 2 days in advance. Store the jam in the fridge and the crumble in an airtight container at room temperature.
Do you LOVE Blueberry Recipes?! Check Out MORE of my Favs:
Lemon Blueberry Custard Crumble Buns
Homemade Blueberry English Muffins (With Maple Cinnamon Butter)
Blueberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, & Delicious)
Friends, this Blueberry Pie Ice Cream is going to be your new favorite summer treat I just KNOW it!! If you make this recipe, please tag me @munchiesbymallory on Instagram and TikTok so I can see your gorgeous swirled scoops!! And stay tuned because there are SO many more ice cream recipes coming this summer!
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