Blueberry Ice Cream Pie

The sauce used here is also available as a standalone recipe: Blueberry Sauce (Blueberry Ice Cream Pie).

The whipped cream used here is also available as a standalone recipe: Sweetened Whipped Cream (Blueberry Ice Cream Pie).

Ingredients

Almond-Brown Sugar Crust

• 1 1/2 cups (360 ml) slivered almonds
• 2 Tbsp. (30 ml) packed light brown sugar
• 1/2 tsp. (2.5 ml) kosher salt
• 3 Tbsp. (45 ml) unsalted butter, melted

Blueberry Sauce

• 3 cups (720 ml) blueberries, rinsed, well drained, and carefully picked over for damaged berries
• 1/3 cup (80 ml) granulated sugar
• 1 tsp. (5 ml) cornstarch
• 1/4 tsp. (1 ml) kosher salt
• 1 tsp. (5 ml) grated lemon zest
• 2 tsp. (10 ml) freshly squeezed lemon juice
• 1 Tbsp. (15 ml) water

Assemble and Serve

• 1 qt. (950 ml) homemade or purchased vanilla ice cream
• 3/4 cup (180 ml) of the Blueberry Sauce, chilled
• 1 cup (240 ml) heavy cream
• 1 Tbsp. (15 ml) sugar
• 2 cups (480 ml) fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
• Remaining Blueberry Sauce, heated

Directions

1. Preheat the oven to 350 degrees F (175°C).
2. In the bowl of a food processor fitted with a steel blade, combine the almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to a bowl and stir in the melted butter.
3. Turn the mixture into a 9-inch (23 cm) pie plate. Using your fingers, press it onto the bottom and sides to form a firm, even layer.
4. Bake for 8 to 12 minutes, until lightly golden. "Don't overbrown or the crust will have an overpowering flavor." Allow to cool completely on a rack, then transfer to the freezer until ready to use.
5. In a large, wide skillet, combine the blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add the zest, lemon juice, and water, then stir again to blend.
6. Cook and stir over medium heat until the 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 the cornstarch is well cooked.
7. Set aside to cool, then refrigerate the sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake."
8. Transfer the ice cream to a mixing bowl and let it stand in the refrigerator for 30 minutes, or until just softened.
9. Spoon half of the ice cream into the prepared crust. Spread it in an even layer and top with the chilled blueberry sauce. Spoon on the remaining ice cream and spread it to the edges.
10. Cover the surface of the ice cream with plastic wrap and freeze for at least 8 hours or overnight, until firmly set.
11. To serve, in a chilled mixing bowl, whisk the heavy cream and sugar until just thickened to a spreading consistency. Do not overbeat.
12. Spread over the pie and top with the blueberries. Serve with the heated sauce on the side, and enjoy!