My Mom has been making this Blueberry Ice Cream Pie as my “birthday cake” every year and now my husband has taken over the tradition! It’s so special to us that it was also our wedding cake! My Mom made five of them for our wedding instead of going the traditional wedding cake route. It tastes delicious and is 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.
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.