Blueberry Crumble Pistachio Ice Cream

Blueberries, pistachios, and buttery, crunchy crumble. What more could you ask for? I almost made a chocolate pretzel peanut butter swirl ice cream, which is basically my dream flavor, but I opted for something a little more summery! The flavor and texture in this ice cream is nothing short of incredible.

I’m usually always a fudgy, caramel, salty, peanut buttery, vanilla-y, cake batter-y person, or anything on the sweet side when it comes to ice cream flavors. But this one was SUCH a nice change. The fruit mixed with the salty pistachios and the CRUMBLE is insane. Oh my gosh the crumble.

For the crumble I pretty much used the same recipe as I’d use as a crumble on top of a banana bread or coffee cake. I just baked it on a baking sheet by itself, and it worked! I honestly wasn’t sure if it would turn out, but it sure did.

Buttery, crunchy crumbles of goodness. In ice cream! The best.

This might seem like it has a lot of steps, and it kind of does, but it’s so fun to make. The steps are super simple though. You just have to make the crumble beforehand, and then the ice cream base over the stove. If you haven’t tried making your own ice cream, you have to. It’s SO worth it. And it’s so fun to customize and create fun flavors!

Pistachios are probably my favorite nut to eat by themselves, and I think they taste amazing with just about everything. It’s hard to say that they’re my favorite nut hands down, because hello..peanut butter! But by themselves, absolutely.

You should definitely save some of your crumble to top your cones with or sprinkle on your bowl of ice cream.

Totally didn’t plan the nail polish color matching by the way. My cousin happened to be here last weekend when I was shooting this recipe and she was kind enough to be my hand model! Haha it was perfect.

I also love this because it tastes like blueberry pie in ice cream form. I’m not a huge pie fan in general, unless they’re pie bars. Or in this case, ice cream! The crumble tastes like pie crust, and mixed with creamy blueberry, this tastes like blueberry pie filling mixed with vanilla ice cream. SO good. And the pistachios add that salt that I always need.

All of that texture!

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Blueberry Crumble Pistachio Ice Cream

This blueberry crumble pistachio ice cream is the perfect summer treat! It tastes like blueberry pie in ice cream form and it's so easy and fun to make!

Course Dessert

Prep Time 6 hours

Cook Time 30 minutes

Total Time 6 hours 30 minutes

Servings 4

Ingredients

For the ice cream

• 1 1/2 cups blueberries, fresh or frozen
• 3/4 cup granulated sugar, divided
• juice of 1 lemon
• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup roasted, salted pistachios, chopped

For the crumble

• 6 tablespoons unsalted butter, melted
• 1/2 cup brown sugar, loosely packed
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups flour

Instructions

1. Begin by making the crumble. Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper. Combine the melted butter, brown sugar, salt, and vanilla in medium bowl. Whisk to combine. Stir in the flour until mixture forms a crumble. Pour onto baking sheet in an even layer and bake for 15 minutes or until golden, stirring once during baking. Set aside to cool.

2. In a medium saucepan, heat blueberries with ¼ cup of the sugar, stirring, until the blueberries begin to break down and become juicy, about 8 to 10 minutes. Set aside to let cool, and then refrigerate to chill them.

3. In a large saucepan, combine the remaining sugar, lemon juice, heavy cream, milk, and vanilla. Heat over medium-low and cook, stirring constantly, until the mixture just begins to simmer. Do not let the mixture boil.

4. In a bowl, whisk together egg yolks until smooth. Gradually pour half of the hot milk and cream mixture into the egg yolks, whisking constantly. Gradually pour the egg yolk mixture back into the hot mixture in the saucepan while whisking constantly. Cook, stirring, until the mixture thickens and coats the back of a spoon.

5. Strain the mixture with a fine mesh strainer into a bowl. Refrigerate until chilled or chill in an ice bath if you're short on time. Fold in the cold blueberry mixture.

6. Churn according to your ice cream machine manufacturer's instructions. Once ice cream has churned, fold in the pistachios and ¾ of the crumble. Pour into a loaf pan or vessel for freezing and freeze for 4-6 hours. Top with the extra crumble for serving!

blueberry base from this recipe.