Blueberry Pie Ice Cream
Serves 4
15 mins prep
25 mins cook
240 mins Inactive Time
280 mins total
This homemade blueberry pie ice cream is the perfect refreshing summertime treat! Made with delicious low FODMAP blueberries, creamy coconut milk, and gluten free graham crackers, it really is a combination of two summer dessert classics!
0 servings
For the Ice Cream Base
For the Blueberry Swirl
For the Crumble
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Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in vanilla extract, pinch of salt, and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
While ice cream base sets, prepare blueberry swirl.
In a small pot over medium heat, add blueberries, maple syrup, cinnamon, and lemon juice.
Cook blueberries down until a liquid forms, then transfer to a heat proof container and chill allowing to thicken.
In a food processor or blender, add graham crackers and blitz until crumbles form.
Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
With about 5 minutes of churning time remaining, add in blueberry swirl and graham cracker crumbs.
Pour into pint containers or an airtight container with a lid and freeze.
