Blueberry Pie Ice Cream {AIP, Keto, Vegan}
I am sending you some summer berry hugs with this healthier dairy and egg-free ice cream. As a serious blueberry fan, specifically wild blueberries these days for their histamine fighting capabilities, I find myself adding them to everything. But turning them into a creamy ice cream is next level. Especially when said ice cream has all the components of blueberry pie, but in a refreshing easy to eat format. This is Blueberry Pie Ice Cream.
Clearly we love our blueberries around here as well, considering just last month we also shared a blueberry snack cake recipe.
I learned my blueberry love from my mom, who adores the beautiful berry. Our house was always full of blueberry products. Syrup, pancakes, and in the summer, pies. I mean, is there anything better than blueberry pie in the summer?
And it must be à la Mode, of course. A warm slice of pie just begs for cool creamy ice cream.
I have honestly never known it any other way. There are very few times I have ever eaten pie without ice cream. Is this the same for you? Or is our family just special?
I mean we certainly are, but now I am curious about the specialness of our pie toppings.
It may also be a Midwest thing. We border the dairy state, and the state where a majority of our country gets their blueberries. It makes sense then, that we would combine these things from the get-go. It truly is the best way to enjoy it.
Which got me thinking, we love pie and ice cream, so why not mash them together?
I already knew I wanted another reason to repurpose our Paleo Shortbread Crust, so this was the perfect excuse to do so. Bonus that it was extra easy to put together since we already had one major component covered.
A dairy-free, egg-free, preservative and filler-free ice cream, on the other hand, is a bit challenging.
We have our favorite dairy-free ice creams of course, which we still enjoy (perhaps a bit too often). For us, it is all about Nada Moo. They are our go-to when we need an ice cream fix in a flash.
But when we want a unique full-flavor treat, with fresh squeaky clean ingredients, we break out our trusty ice cream maker.
Now, I know what you are probably thinking. Ugh, an ice cream maker, Dawn? Really? But friends, this is the easiest ice cream EVER. The machine does all the work.
Because we are not dealing with dairy or eggs in this recipe, there is no lengthy prep work. No need to temper eggs and cream or make a custard. Instead, we blend up a few ingredients, throw them in the ice cream maker, and let the machine do its thing.
If you haven’t enjoyed dairy-free ice cream in the past, I feel the need to share that it is a bit different. Still amazing, but obviously different from “regular” ice cream.
Coconut ice cream can crystalize, has less natural sweetness, but is still rich and creamy. That would be thanks to coconut’s natural fat content, full of MCT’s.
Related: Learn more about our favorite uses for coconut oil.
Once you run the ice cream through your ice cream maker, you can do one of two things.
First, you can scoop all the blueberry goodness into a loaf pan and freeze it solid for a few hours. Bear in mind that once frozen, coconut ice cream does get rock solid. You will need to leave it out at room temperature for a bit to soften up before you scoop and enjoy.
Once you run the ice cream through your ice cream maker, you can do one of two things.
First, you can scoop all the blueberry goodness into a loaf pan and freeze it solid for a few hours. Bear in mind that once frozen, coconut ice cream does get rock solid. You will need to leave it out at room temperature for a bit to soften up before you scoop and enjoy.
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Blueberry Pie Ice Cream {AIP, Keto, Vegan, Low Histamine}
Ingredients
Blueberry Jam
- 2 cups frozen wild blueberries
- 1 tablespoon fresh lemon juice leave out if sensitive to citrus
- 1/2 teaspoon lemon zest leave out if sensitive to citrus
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder for AIP
- 1 tablespoon pure maple syrup
- 1/4 teaspoon sea salt
Shortbread Crust
- 1 1/2 cups fine ground almond flour or Tigernut flour for AIP
- 2 tablespoons arrowroot flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract or 1/4 teaspoon powder
- 3 tablespoons browned butter or ghee or butter flavored coconut oil for Vegan and AIP, melted and cooled
- 3 tablespoons raw honey or maple syrup melted and cooled
- 1 tablespoon maple or coconut sugar
Ice Cream
- 2 gelatin eggs (recipe follows) or Vegan eggs
- 2 14.5 oz cans of full-fat coconut milk
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder for AIP
- 3 tablespoons pure maple syrup
Gelatin Eggs
- 3 tablespoons grass-fed gelatin
- 1/2 cup hot water
Instructions
Blueberry Jam
- Add all ingredients to a small sauce pan. Bring to a boil over medium heat, then cover and reduce heat to medium-low to maintain a simmer.
- Let mixture simmer until berries have burst and begin to break down, about 15 minutes. Remove cover and stir well. Continue cooking uncovered until mixture thickens and easily coats the back of a wooden spoon, about 10-15 minutes more. Most of the liquid should be evaporated.
- Remove from heat and let cool completely before using.
Shortbread Crust
- Preheat oven to 325 degrees F, and line a small baking sheet with parchment or a Silpat.
- Add flours and salt to a medium bowl and whisk to combine, breaking up any clumps. Mix in vanilla, butter or oil, and honey or maple syrup, and stir until mixture forms a smooth dough.
- Turn dough out onto prepared baking sheet and press into one large even cookie, about 1/4 inch thick. Use a small piece of parchment if the dough is too sticky. Sprinkle maple or coconut sugar on top. Transfer to preheated oven and bake for 10-12 minutes until golden brown, dry, and set.
- Let cool completely before breaking into pieces.
Ice Cream
- Add all ingredients, except eggs, to a blender or food processor and blend until smooth. To prepare gelatin eggs, add 1/2 cup water to a small sauce pan and sprinkle gelatin on top. Turn heat to low-medium and let bloom for a couple of minutes until mixture begins to gel. Whisk until all gelatin is incorporated and mixture is smooth. Add to blender and pulse until everything is combined.
- Transfer mixture to an ice cream maker and follow the instructions provided with your machine.
- Add prepared ice cream, blueberry jam, and 2/3 of cookie chunks to a large bowl. Gently fold together, being sure to leave visible large chunks of cookie and swirls of jam. Cover bowl tightly with wrap, or transfer to a loaf pan and wrap well. Let freeze at least one hour before scooping, or enjoy as-is for a soft-serve consistency. Garnish with extra cookie crumbs before serving, if desired.
- Serve alongside our summer fruit galettes, or on its own.
Notes
- Feel free to use fresh wild or traditional blueberries, however note this will affect the consistency of the jam depending on the fruit's water content.
- Enjoy the ice cream right out of the machine for a soft-serve consistency, or scoop into a loaf pan and freeze until solid for a scoopable texture.
Woah, yum! This is everything I never knew I needed. Love that it’s vegan and low-histamine 🙂 Def going to try this before summer is over
Thanks so much, Jenna! I’m so excited about this recipe and that it works with so many dietary needs ??
This sounds amazing! We LOVE pie and ice cream, so this would be a yummy summer treat!
Thanks a million, Marcie! I couldn’t agree more, it’s the best mash up!
This looks delicious! I can’t wait to try 🙂 Thanks for the share, it’s hard to find good dairy free ice creams to make at home!
Absolutely, thank you! We saw a need and felt we just had to fill that empty space ☺️ hope you enjoy it!
Looks and sounds so yummy! I haven’t used an ice cream maker since childhood so I might try to figure out a no churn version of this.
Thank you! They’re super easy to use actually. If you figure out a no churn dairy free version please let me know ?
Oh my goodness, this looks absolutely delicious!! This sounds like the perfect Keto dessert!
Thanks a million Cathy! It really is ?
This looks incredible! I can’t wait to try the recipe!
Thank you so much, Mila! We hope you love it.
Hi Dawn! This looks delish…can’t wait to try.
Quick question for you. When making the gelatin eggs, exactly how much gelatin powder do we add to the water???
I see the instructions call for 1/2 cup water, and to sprinkle gelatin on top, but I am missing where it tells me exactly how much to sprinkle.
Thanks!!
Hi Laura, and thank you so much! I appreciate you pointing this out as well, as I should have made it more clear. I updated the recipe to clarify, and noted that you would use 3 tablespoons gelatin with 1/2 cup water. Let me know how it turns out 🙂
YUM! I am a sucker for any pie flavored ice cream (blackberry, blueberry, cheesecake, etc.) If there are chunks of crust in it, even better. So, this sounds right up my alley! I have my ice cream bowl in the freezer ready to go so I can make this after my next grocery trip. Thanks for sharing.
Thanks so much Ashley! You’re a girl after my own heart, I’m the same way ? I hope you enjoy, and let me know how it turns out!
YUM! I am a sucker for any pie flavored ice cream (blackberry, blueberry, cheesecake, etc.) If there are chunks of crust in it, even better. So, this sounds right up my alley! I have my ice cream bowl in the freezer ready to go so I can make this after my next grocery trip. Thanks for sharing.
Talk about YUMMY! This sounds truly scrumptious, and I love that the blueberries are an added health bonus. Creative recipe that I can’t wait to try. Pinned!
Thanks very much Stephanie! Yummy and healthy is the best way to eat ? Enjoy!