Blueberry Ice Cream Pie

Preheat your oven to 375°F (190°C). In a medium mixing bowl, stir together 1 ½ cups (150g) graham cracker crumbs, 6 tablespoons (85g) melted unsalted butter, and 2 tablespoons (25g) granulated sugar until the mixture clumps like damp sand. Press the crumbs firmly and evenly across the bottom and 1 inch up the sides of a 9-inch (23cm) glass pie dish. Bake for 10 minutes until the crust is fragrant and lightly golden, then transfer to a wire rack to cool completely to room temperature (about 30 minutes) before adding any filling.

Place 2 cups (300g) of fresh blueberries, ⅓ cup (65g) granulated sugar, 1 tablespoon (15ml) fresh lemon juice, and ¼ teaspoon (1g) kosher salt in a small saucepan set over medium heat. Stir frequently as the mixture comes to a gentle bubble, cooking for 8–10 minutes until most berries have burst and released their deep purple juice. Whisk 1 teaspoon (3g) cornstarch with 1 tablespoon (15ml) cold water to make a smooth slurry, then stir it into the berry mixture. Cook for 1 additional minute until the compote thickens enough to coat the back of a spoon. Remove from heat, stir in ½ cup (75g) fresh blueberries, then transfer the compote to a small bowl and chill in the refrigerator for 20 minutes.

Let the 1.5 quarts (1.4L) of full-fat vanilla ice cream soften at room temperature for 15 minutes, until it is spreadable but not fully melted (melting completely will cause icy texture when re-frozen). Scoop the softened ice cream into a large mixing bowl, and use a rubber spatula to gently fold in ⅔ of the chilled blueberry compote, creating thick, distinct purple swirls. Do not overmix, as this will turn the ice cream a uniform purple instead of keeping the marbled effect.

Scoop the swirled ice cream mixture into the fully cooled graham cracker crust, spreading it into a smooth, even dome with the rubber spatula. Drizzle the remaining ⅓ of the chilled compote over the top of the ice cream, then drag a wooden toothpick across the surface to create delicate decorative swirls. Cover the pie tightly with plastic wrap, pressing the wrap directly against the ice cream surface to prevent freezer burn, then set it on a level shelf in the freezer for a minimum of 4 hours until the pie is completely firm to the touch.

Fifteen minutes before you plan to serve the pie, remove it from the freezer to soften slightly at room temperature (this makes slicing easier). While the pie softens, add ¼ cup (60ml) of chilled heavy whipping cream to a small cold mixing bowl. Whip with a hand mixer on medium speed (or by hand with a whisk) for 2–3 minutes, until the cream forms soft, billowy peaks that hold their shape without drooping.

Dollop the freshly whipped cream in soft mounds across the top of the pie, then sprinkle with the remaining ½ cup (75g) of fresh blueberries. To get clean, neat slices, dip a sharp knife in a glass of warm water between each cut, wiping the blade dry before slicing the pie into 8 even wedges. Serve immediately, before the ice cream softens too much.