Blueberry Swirl Ice Cream Pie with Hazelnut Crust Recipe

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Blueberry Swirl Ice Cream Pie with Hazelnut Crust Recipe

For our family, summertime is filled with camping trips, bike rides and lazy afternoons at the pool. Well, the “lazy” part refers to me, as I lounge in the shade or beach myself in the shallow end of the kiddie pool, occasionally throwing the football to my kids. The boys, on the other hand, are in constant motion – running to the diving board (“Don’t run by the pool!”), doing flips off of the low board (“Oh my goodness, watch your head!”) and having enthusiastic water fights in the kiddie area (“Watch out for the little ones!”) Okay, maybe I’m not as relaxed as I like to think. Whatever outdoor activity we are doing, we are always ready to cool off with a frozen dessert. That’s where this Blueberry Swirl Ice Cream Pie comes into play.

When the first blueberries arrive at the market, my kids beg me to buy a boat load of them. We typically eat half of the fresh ones and freeze the other half for blueberry syrups and waffles in the wintertime. The simple blueberry compote is made with fresh fruit, though frozen berries could be used as well. The toasted flavor of the graham cracker and hazelnut crust pairs very well with the sweet fruit and creamy ice cream. It is easy to put together and a welcome treat after a long day in the sun.

If your family spends as much time playing outside as my family does in the summer, be sure to check out this fun contest from the people at the Blueberry Council. From June 27 to July 26, the Blueberry Council is inviting you to upload or tweet photos of yourselves (or your family and friends) doing something playful or adventurous fueled by the flavor of blueberries.

Each week, the Blueberry Council will select the two best entries and award $100 gift cards to the winners. At the end of the contest, the person with the most energetic and creative entry will receive a $2500 grand prize. Head to their Facebook page to find out how to enter.

The recipe:

The crust:
Preheat oven to 350 degrees F.

In the bowl of a food processor, combine graham crackers and chopped hazelnuts. Pulse until the graham crackers are fine crumbs. Add melted butter and pulse again until the mixture starts to hold together.

BlueberryIceCreamPie1

Coat a 9-inch pie dish with cooking spray. Press the graham cracker mixture on the bottom and up the sides of the dish. Bake until the crust is set and golden brown, about 10 minutes. Cool completely.

Blueberry compote:
In a medium saucepan, combine blueberries, sugar, water and lemon juice.

BlueberryIceCreamPie2

Bring to a boil, then reduce heat and simmer until the blueberries start to pop, about 10 minutes. Cool completely.

The rest:
Gently spread 1 pint softened vanilla ice cream into the bottom of the crust. Spread half of the blueberry mixture over the ice cream. Place in the freezer until the blueberry mixture is set, about 30 minutes. Spread remaining ice cream over the blueberry layer.

Place dollops of the blueberry mixture on the ice cream and swirl with a large skewer. Place in the freezer and let set completely, at least 2 hours.

Remove the pie from the freezer and let sit at room temperature until slightly softened, about 10 minutes. Cut into wedges and serve.

BlueberryIceCreamPieLS

Other ice cream pie recipes:

Love & Olive Oil’s Mud Pie with Homemade Decaf Coffee Ice Cream
Barbara Bakes’ Mint Chocolate Chip Ice Cream Pie
The Way the Cookie Crumbles’ Strawberry Chocolate Ice Cream Pie
Dessert for Two’s Blackberry Ice Cream Pie


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Blueberry Swirl Ice Cream Pie with Hazelnut Crust

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Total Time

From the kitchen of Cookin Canuck.

Yields 8 to 10 servings

Ingredients

    Crust

    • 8 graham crackers (to equal about 1 1/2 cups crumbs)
    • 1/2 cup chopped hazelnuts
    • 6 tbsp unsalted butter, melted

    Blueberry Compote

    • 1 1/4 cup fresh blueberries
    • 2 tbsp sugar
    • 3 tbsp water
    • 1 tbsp fresh lemon juice

    The rest

    • 2 pints vanilla ice cream, softened

    Directions

    1. The crust: Preheat oven to 350 degrees F.
    2. In the bowl of a food processor, combine graham crackers and chopped hazelnuts. Pulse until the graham crackers are fine crumbs. Add melted butter and pulse again until the mixture starts to hold together.
    3. Coat a 9-inch pie dish with cooking spray. Press the graham cracker mixture on the bottom and up the sides of the dish. Bake until the crust is set and golden brown, about 10 minutes. Cool completely.
    4. Blueberry compote: In a medium saucepan, combine blueberries, sugar, water and lemon juice. Bring to a boil, then reduce heat and simmer until the blueberries start to pop, about 10 minutes. Cool completely.
    5. The rest: Gently spread 1 pint softened vanilla ice cream into the bottom of the crust. Spread half of the blueberry mixture over the ice cream. Place in the freezer until the blueberry mixture is set, about 30 minutes. Spread remaining ice cream over the blueberry layer. Place dollops of the blueberry mixture on the ice cream and swirl with a large skewer. Place in the freezer and let set completely, at least 2 hours.
    6. Remove the pie from the freezer and let sit at room temperature until slightly softened, about 10 minutes. Cut into wedges and serve.

    by

    Disclosure: This post was sponsored by the Blueberry Council. I use fresh and frozen blueberries in my cooking throughout the year and am happy to highlight them here.

     

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    Comments

      • Dara (Cookin' Canuck) says

        Jul 8, 2011 at 11:46 am

        Thank you, Lora. We will definitely be making this several times throughout the summer.

        Reply

    2. Maureen says

      Jul 8, 2011 at 12:52 am

      This looks fantastic !! What a great pie — I could eat the whole thing and then lick the plate. Blueberries will always be my all-time favorite berry and I could happily replace a meal a day with a box of blueberries. heh

      Reply

      • Dara (Cookin' Canuck) says

        Jul 8, 2011 at 11:47 am

        Thanks, Maureen. Blueberries are my favorite berries, too and we eat boxes and boxes of them each summer.

        Reply

      • Dara (Cookin' Canuck) says

        Jul 8, 2011 at 11:48 am

        Thank you, Ruth. The swirl was fun to do. My kids had lots of fun helping me with that part.

        Reply

    6. Patti says

      Jul 8, 2011 at 5:21 am

      Good Morning Dara, I’m having a blueberry overload linky party going on! I’d love for you to add your Blueberry Swirls Ice Cream Pie! Hope to see you there!

      Reply

      • Dara (Cookin' Canuck) says

        Jul 8, 2011 at 11:49 am

        Thank you. This was a wonderful treat to come home to after an afternoon at the pool.

        Reply

    10. Kim - Liv Life says

      Jul 8, 2011 at 9:09 am

      The title of this post alone is enough to turn heads… but then when we see that gorgeous photo up top it’s enough to make your mouth water. What a perfect summer treat!!

      Reply

    11. anja says

      Jul 8, 2011 at 9:29 am

      oooh dara, that looks sooo adorable. lately i see a lot of swirls on blogs and the web. and my BF did a bread with a pumpernickel swirl recently. looks like a new trend… anyway, that sounds like you and your family are enjoying the sommer to the fullest. anja

      Reply

    20. Jess says

      Jul 8, 2011 at 3:16 pm

      This looks absolutely decadent! I recently found out that it’s both National Ice Cream Month and National Blueberry Month, so this really is the perfect recipe for right now. I might not be able to resist making it before the month is over!

      Reply

    30. marla says

      Jul 10, 2011 at 5:54 am

      Dara, these photos blow me away! Wow, this ice cream pie sounds amazing with that hazelnut crust…..but the composition and vibrancy of your photos are awesome in this post. I am the same “relaxed” way at the pool 😉

      Reply

    38. Lynn says

      Jul 11, 2011 at 6:53 am

      I love blueberries and this looks so good! It would be a great way to use some of the blueberries that I have in my garden right now.

      Reply

    43. Jamie says

      Jul 11, 2011 at 11:31 am

      At first I thought this was cheesecake and it was so pretty that even though I don’t like cheesecake I just had to get a closer look. Now that I know it is ice cream I am ready for a plateful! Fabulous!

      Reply

    45. Barbara | Creative Culinary says

      Jul 11, 2011 at 3:38 pm

      I just made a mint chocolate chip pie a couple of weeks ago. Homemade crust and sauce but prepared ice cream. I had never done that before…nope, thought not really a recipe if I didn’t make the ice cream too.

      I was wrong. The crust, the topping…all of it elevated simple ice cream to something special so it will be done again and this is a great candidate. Love me some blueberries!

      Reply

    46. Michelle says

      Jul 11, 2011 at 9:15 pm

      I made this tonight, because I had a bad day. Delicious and so simple. I left out the hazelnuts though and still yummy!

      Reply

    52. Jennifer B. says

      Jul 14, 2011 at 6:18 pm

      This looks wonderful! I’m going to make it tomorrow. I have a bunch of blueberries that I thought would turn into muffins, but this sounds much better. As a fellow Canuck, I crave wild blueberries from northern Ontario!

      Reply

    57. Kim Beaulieu says

      Aug 3, 2011 at 7:29 pm

      I was just cruising through the Tasty Kitchen site and stumbled on this. It looks so good. Not sure how I missed this. This looks so good. I am not enjoying our hot Canuck weather, although the rain has been a nice break.

      Reply

    60. Mrs. Jen B says

      Sep 1, 2011 at 8:10 am

      That is just the prettiest thing I’ve seen all day! Thank you for brightening things up for me. 🙂 It’s going to be hard, though, sitting through the rest of the work day without a big piece of that pie in front of me.

      Reply

    63. Anna says

      Aug 26, 2014 at 9:03 am

      Made this gorgeous cake last night and it looks and tastes just as good as I expected! I love how simple it was too. Thanks for a great recipe!

      Reply

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