Peach-Blueberry Ice Cream Pie
Peach-Blueberry Ice Cream Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Finely grind cookies in a food processor (you should have about 1 1/3 cups).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFinely grind cookies in a food processor (you should have about 1 1/3 cups).
Transfer crumbs to a medium bowl.
Add butter and cream; stir to coat.
Press firmly onto bottom and up sides of a 9" pie dish.
Chill until firm, at least 30 minutes.
Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes.
Strain berries through a fine-mesh sieve into a medium bowl.
Cover and chill juices and berries separately until cold.
Mix softened ice cream with chilled cooked blueberries.
Scrape ice cream mixture into crust; smooth top.
Freeze until firm, at least 6 hours.
DO AHEAD: Pie can be made 2 days ahead.
Cover and keep frozen.
Soften pie in refrigerator for 10 minutes before serving.
Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over.
Garnish with ginger.
Drizzle each slice with reserved blueberry juices.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.