• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 30


All the sweet components of pie a la mode in an ice cream!


  • 3 cups Heavy Cream (for Ice Cream)
  • ¾ cups Sugar, For Ice Cream
  • ½ teaspoons Cinnamon (for Ice Cream)
  • ½ teaspoons Pure Vanilla Extract (for Ice Cream)
  • 1 pinch Salt, For Ice Cream
  • 1 cup Fresh Blueberries (for Compote)
  • ¼ cups Water (for Compote)
  • ⅛ cups Sugar (for Compote)
  • 1 teaspoon Pure Vanilla Extract (for Compote)
  • 1 whole Lemon, Juice And Zest (for Compote)
  • 2 sticks Unsalted Butter, Chilled And Cut Into Small Pieces (for Crust)
  • 8 ounces, weight Cream Cheese, Chilled And Cut Into Small Pieces (for Crust)
  • 3 Tablespoons Sugar (for Crust)
  • 2 cups All Purpose Flour, Plus More For Dusting (for Crust)
  • ½ teaspoons Salt (for Crust)


  • Ice Cream:
  • Add 1 cup of cream and 3/4 cup of sugar to a small saucepan.
  • Heat on the stove briefly, stirring just until you feel that all the sugar has dissolved.
  • Remove from the heat and add the other 2 cups of cream, the pinch of salt and the splash of vanilla.
  • Add the 1/2 tsp cinnamon and whisk really well so there are no clumps.
  • Stir and refrigerate for several hours.
  • Then follow your ice cream machines instructions for churning, usually about 20 minutes.
  • Blueberry Compote:
  • Mix berries, water, sugar, lemon juice and lemon zest in a saucepan and bring to a boil.
  • Reduce heat and simmer for about 10 minutes.
  • Remove from heat and add vanilla.
  • Cool slightly before storing in refrigerator until chilled or overnight.
  • The sauce thickens on it’s own as it chills.
  • Pie Crust:
  • In your mixer, fitted with a paddle attachment, beat together the cream cheese, butter and sugar on medium speed until the mixture is smooth. Make sure there are no visible lumps of butter or cream cheese.
  • Mix for about 5 minutes.
  • Add the salt and flour and mix until just combined.
  • Turn the dough out onto a lightly floured surface.
  • Cut the dough in half.
  • Shape each one into a flat disk.
  • Wrap in plastic wrap and refrigerate for at least an hour or overnight.
  • (This dough can be frozen for up to a month.
  • Just thaw in the refrigerator before using.
  • You could easily cut the recipe in half, but I love having the convenience of an extra home made crust ready to use!)
  • I rolled this out to fit a pie plate and baked in a 350°F oven for about 30 minutes and lightly golden brown.
  • To assemble ice cream:
  • Spoon the ice cream into a large bowl.
  • Add about 1 1/2 cups of baked pie dough which has been cut into small pieces.
  • Mix gently.
  • And then drop the blueberry compote in by teaspoonfuls, onto sections of the ice cream.
  • Swirl very gently with your spoon to disperse the blueberries, but don’t mix completely in or else the whole thing will turn purple!
  • Spoon into containers and freeze.

Categories: Ice Cream 

Author Credit: FromMySweetHeart

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