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Blueberry Pie Ice Cream {AIP, Keto, Vegan, Low Histamine}

All the best parts of blueberry pie rolled into one cool and refreshing treat. Full of blueberry flavor, and rich and creamy to satisfy that ice cream craving. Suitable for multiple dietary needs, and only lightly sweetened with pure maple syrup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Sweets and treats
Cuisine American
Servings 6 -8


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


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.


  • 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.
Keyword AIP, Ice cream, Keto, Low Histamine, Paleo, Vegan
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