Pegan Blueberry Ice Cream Pie
This blueberry ice cream pie is nothing short of a miracle! It’s still hard for me to understand how it can taste so delicious but also be made from the simplest ingredients! It is low in added sugar, gluten-free, grain-free and dairy-free. Also, loaded with naturally occurring antioxidants and polyphenols from the blueberries. At the end of the day, you don’t want to eat the whole thing because it is still dessert but this is as close as it gets to a nutritionally balanced treat.
This past weekend, I celebrated my 29th year of life and also got engaged! It was an absolutely amazing weekend of camping–minus the extreme heat, mosquitos that ate the entire back of my leg (coconut oil as lotion is not a good idea before going camping!), and lack of showering! 🙂 This blueberry ice cream pie was just the icing on the cake! My mom has been making me this pie every single year on my birthday for the last eight years. And I love it so much that I wanted all of you to get in on the magic.
The original recipe was created by Chef Scott Peacock. It was posted in the June 2011 Better Homes and Gardens magazine. My mom found the recipe there and has since adapted it several times into our very own Pegan Blueberry Ice Cream Pie! This recipe is gluten-free, dairy-free (except grass-fed butter/ghee), grain-free, and very low in sugar. The only sugar in the entire recipe actually comes from the vegan ice cream!
There is no better summer ice cream pie! I hope it becomes a staple for your family like it has for us over the years.
- Almond Crust
- 1 1/2 cups slivered raw almonds
- 1/2 tsp himalayan salt
- 3 Tbsp grass-fed butter or ghee, melted
- Blueberry Sauce
- 3.5 cups organic blueberries
- 1 tsp arrowroot powder
- Pie Filling
- 2 pints dairy-free vanilla ice cream
- Preheat the oven to 350 F.
- Add almonds to a food processor and pulse until coarsely ground.
- In a medium size bowl, mix ground almonds, melted butter and salt.
- Pour into a 9 inch pie plate and use your fingers to form a firm, even crust. Try to make the pie edges thick enough.
- Bake for 10-12 minutes until lightly golden.
- Transfer pie dish to freezer to cool the crust.
- In a large pan, over medium heat, add blueberries and arrowroot powder.
- Cook and stir blueberries, making sure the blueberry sugar does not burn.
- Continue to heat for 5 minutes, as the blueberries pop and give off more juice.
- Use potato masher to help pop the rest of the blueberries.
- Simmer the blueberry saue for an additional 2 minutes, until it is lightly thickened.
- Pour into a mason jar and refrigerate until it is completely chilled.
- After a minimum of 30 minutes, remove pie crust from freezer and fill with 1/2 of the blueberry sauce.
- Top blueberry sauce with 2 pints of ice cream, best if slightly softened.
- Top with another layer of blueberry sauce.