Friday, June 24, 2011

Violet, you're turning violet

Summer is finally here. The days are long. The weather is hot. The grocery stores and farmers markets are teaming with fresh fruit and veggies. It's totally the best. A few weeks ago, I spotted this blueberry ice cream pie on the Merry Gourmet and thought there could be no better summer dessert. Lucky for us, blueberries were on sale buy one pint, get two free when we went to the grocery store. It was destiny, kismet, and meant to be.

The pie turned out cool, fresh, and totally delicious. I don't know how Alex and I are going to eat it all, but we are sure going to try.

Blueberry Ice Cream Pie (from the Merry Gourmet)
Serves 12

Ingredients for the Crust
  • 1 cup rolled oats
  • ½ cup slivered almonds
  • 3 tablespoons packed light brown sugar
  • ½ teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted
Ingredients for the Blueberry Sauce
  • 3 cups blueberries, rinsed, well-drained, & carefully picked through for damaged berries
  • ⅓ cup granulated sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon kosher salt
  • Zest of one lemon
  • 2 teaspoons freshly squeezed lemon juice
  • ⅛ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon water
Ingredients for Putting it All Together
  • 1 quart vanilla ice cream (store-bought or homemade)
  • ¾ cup blueberry sauce, chilled
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tablespoon sugar
  • 2 cups fresh blueberries, rinsed, picked-over, and well-dried on paper towel-lined baking sheets
  • Remaining blueberry sauce, heated

Preheat oven to 350 degrees F. In a food processor, combine oats, almonds, brown sugar, and salt. Pulse until coarsely ground.Transfer to a small bowl and stir in melted butter. Dump into a 9-inch pie plate and press evenly onto the bottom and sides with your fingers.

Bake 8-12 minutes or until lightly golden. Allow to cool completely, then transfer to freezer until ready to use.

In a large, wide, non-reactive skillet, stir together blueberries, sugar, cornstarch, and salt. Add zest, lemon juice, nutmeg, cinnamon, and water. Stir to blend. Cook and stir over medium heat until blueberries begin to pop and give off juice. Continue stirring until the berries come to a full simmer. Simmer for 1 additional minute until the sauce is slightly thickened.

Set aside to cool then refrigerate sauce until completely chilled before assembling the pie.

Transfer ice cream to a mixing bowl and let stand in the refrigerator for 30 minutes, or until just softened. Spoon half the ice cream into the prepared crust and spread in an even layer. Top with the chilled blueberry sauce. Spoon on the remaining ice cream and spread to edges. Cover surface of ice cream with plastic wrap and freeze for 8 hours or overnight until firmly set.

In chilled mixing bowl, whisk sour cream, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. Spread cream mixture over pie and top with blueberries.


  1. This looks gorgeous! Erin you need to have me over to your house so I can eat all the wonderful things you make!

  2. Come to DC and you've got a place to stay and food to eat!