Peach Blackberry Pie Ice Cream

Capture the essence of summer with this decadent Peach Blackberry Pie Ice Cream, a homemade frozen treat that marries fruity sweetness with indulgent creaminess. Featuring a harmonious blend of ripe peaches, juicy blackberries, and tangy lemon juice, this recipe pairs a rich custard base with swirls of fresh fruit compote and crunchy crumbles of buttery pie crust for a dessert that evokes nostalgic pie flavors in every bite. Perfectly churned for a creamy texture, it’s a crowd-pleaser ideal for backyard barbecues or an elegant summer soirée. Whether you’re craving sweet, tart, or a delightful crunch, this ice cream delivers it all in a single scoop. Easy to make and bursting with flavor, it’s destined to become your go-to summer dessert.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Peaches, peeled and diced
• 1.5 cups Blackberries
• 1 cup Granulated sugar
• 2 tablespoons Lemon juice
• 2 cups Heavy cream
• 1 cup Whole milk
• 1 teaspoon Vanilla extract
• 4 large Egg yolks
• 1 cup Pie crust (pre-baked and crumbled)

Directions

Step 1

In a medium saucepan over medium heat, combine the diced peaches, blackberries, 1/2 cup of the granulated sugar, and lemon juice.

Step 2

Cook for 8–10 minutes, stirring occasionally, until the fruit breaks down and forms a chunky compote. Remove from heat and let the mixture cool to room temperature.

Step 3

In a separate medium saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until the mixture is steaming but not boiling.

Step 4

In a heatproof bowl, whisk together the egg yolks and the remaining 1/2 cup of granulated sugar until pale and thickened.

Step 5

While whisking constantly, slowly pour in 1/2 cup of the hot cream mixture to temper the eggs. Then, slowly whisk the tempered egg mixture back into the saucepan with the rest of the cream.

Step 6

Cook the custard mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (approximately 5–7 minutes). Do not allow it to boil.

Step 7

Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool slightly, then chill in the refrigerator for at least 4 hours or overnight.

Step 8

Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions.

Step 9

During the last 5 minutes of churning, add the cooled peach-blackberry compote and the crumbled pie crust, allowing them to fold into the ice cream evenly.

Step 10

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Step 11

Scoop and enjoy your Peach Blackberry Pie Ice Cream!

Nutrition Facts

Serving size	(1849.4g)

Amount per serving	% Daily Value*
Calories	3662.9

Total Fat 222.4g	0%
Saturated Fat 115.5g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1247.3mg	0%
Sodium 759.8mg	0%
Total Carbohydrate 358.0g	0%
Dietary Fiber 20.8g	0%
Total Sugars 269.4g
Protein 33.4g	0%

Vitamin D 180.6IU	0%
Calcium 501.5mg	0%
Iron 7.1mg	0%
Potassium 1841.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 3.7%

Carbs: 40.1%