I Made This For You: Homemade Blueberry Pie Ice Cream


I am certain that The Sequel is one part ice cream and one part black bean burgers. My “push present,” in fact, was an ice cream cone charm for my charm bracelet when I delivered him, and a cupcake when I delivered Boogie. In other news, local woman complains about how hard it is to lose the baby weight after eating her way through the greater St. Louis area.

Ice cream isn’t often my go-to sweet – it is far too difficult to eat locked in the pantry while your children run feral. But yesterday I had a hankering, so I made this for you:

Blueberry Pie Ice Cream
(makes about 5 cups, or 10 1/2 cup servings)


You’ll Need This

1½ cups fresh blueberries, rinsed and inspected for stems
2/3 cup whole milk
1½ cups heavy cream
2/3 cup granulated sugar
1½ teaspoons pure vanilla extract
pinch of table salt
3 full graham cracker sheets, crushed

You’ll Do This

  1. Place the blueberries in a food process or blender and pulse until chopped. Put in a bowl and set to the side.
  2. In a medium sized bowl combine milk, sugar, and salt and use a hand mixer on low to blend until sugar is dissolved. Continue using the hand mixer and slowly add the heavy cream and vanilla, then add the blueberries and mix just until combined. (Be careful not to pulverize the blueberries, but you do want a little blue tint to the mixture.)
  3. Cover that boy and place it in the fridge for two hours, or even over night.
  4. Here’s the tricky part:
    1. If you have an ice cream maker, pour the mixture in and let it ride for ten minutes. Stop the machine, add the graham crackers, then let it mix for another five minutes.
    2. If you don’t have an ice cream maker, make sure you’ve left your mixture in the fridge overnight and then fold in the graham cracker bits.
  5. Put your ice cream in a covered container and put it in the freezer for 2-3 more hours before serving.



Bon Apetite,

Mrs SmartyPants

Five-Minute Freezer Upgrades

While I love to cook (and love to eat), I also love spending a relaxing evening with those who I care enough about to feed. Around my house that means having about two-three frozen entrees waiting to go in case by the time my evening rolls around fruits and vegetables aren’t the highest thing on my list that I want to chop-up.

As someone who also enjoys actually being able to enjoy what’s on my dinner place, pulling something straight from the freezer to the dinner table with a little bit of heating isn’t appealing either. My compromise? Frozen dinner upgrades. Yes, they might add a couple of steps to prep, but the ultimate time savings is well worth the taste a hybrid-homemade dinner yields.

Here are my two of my personal favorite staple freezer upgrades that make for great, quick weeknight dinners (minimal chopping required)… Continue reading