Blueberry Ice Cream Pie
Prep time
Total time
A light, fluffy ice cream pie made with blueberry ice cream, served on a gluten-free graham cracker pie crust and topped with a homemade blueberry sauce.
Serves: 10 slices
  • 1 prepared graham cracker pie crust (I used gluten free)
  • 1 cup heavy whipping cream
  • 3½ cup Tillamook Oregon Blueberry Patch Ice Cream, softened
  • 2 cups blueberries,fresh or frozen
  • ¼ cup water
  • ½ tbsp. lemon juice
  • 1 tbsp. sugar (more to taste)
  1. In a mixer over high speed add whipping cream. Whip together until thick. Add ice cream and beat until combined. Spoon into pie crust an place in the freezer for 4 hours.
  2. In a skillet over medium low heat, add blueberries, water, lemon juice and sugar and cook until slightly thickened; stirring constantly, about 10 minutes. This can be made in advance, just warm in the microwave, if desired. Note: Taste test the sauce to make sure it is sweet enough for you.
  3. Cut ice cream into 10 slices and top with blueberry sauce.
Calories per slice: 323, Fat: 20, Cholesterol: 48, Sodium: 130, Potassium: 43, Carbs: 28, Fiber: 1, Sugar: 20, Protein: 3
Nutrition Information
Serving size: 1 slice
Recipe by PB + P Design at