One of the few things I don’t like to make is homemade ice cream. My ice cream maker is not the best in the world, and the results are so unpredictable that 90 percent of the time, the ice cream is too watery or icy. Recently I’ve been a fan of buying store bought ice cream and enhancing it at home to make it “gourmet”.

The trick is to make a recipe that incorporates really simple favors such as coffee, vanilla, and chocolate, and you will find it’s quite simple to dress them up.

I keep running into the flavor combination of blueberry, peach and ginger, and in the most recent issue of Bon Appetite, there was a recipe for a gingerbread crusted blueberry and peach ice cream pie topped with whipped cream, fresh blueberries, and chopped candied ginger. I knew I had to try this pie as soon as I saw it.

To make the crust, I weighed 6 ounce of ginger bread. A kitchen scale is such an important tool to have for baking, dieting, whatever. My dad gave me this one that he probably found at a garage sale, and I’ve been using it more than I ever thought I would.


The gingerbread is finely ground in a food processor, and melted butter and heavy whipping cream are added and thoroughly mixed in until the crumbs are moistened.


The gingerbread butter mixture is transferred to a pie pan, and a layer of plastic wrap is cover over the crumbs. I like to press the gingerbread mixture up the bottom and side of the pie pan through plastic because it will keep the crumbs from sticking to my hand, and somehow, the crumbs also adhere to the sides of the pan better.


The pie pan is transferred to the fridge to chill while I prepare the filling.


To make the macerated blueberries, sugar, lemon juice, and fresh blueberries are tossed in a bowl and set aside in room temp for at least 1 hour.


The berry mixture is dumped in a pot and cooked over medium heat until the berries are soft, and their juices releases, about 10 minutes.


The blueberries are strained and chilled, and the juices reserved as a sauce for the ice cream pie.


I used store bought Blue Bell peach and vanilla ice cream for the filling, and after letting it sit out side of the freezer for about 20 minutes to soften, I scooped a big batch into a bowl, and poured in the chilled blueberries.


Very quickly, I folded in the blueberries, with a large rubber spatula, into the peach ice cream.


The mixture is spread into the pie pan and it’s top smoothed.


The pie is transferred to the freezer until ready to be served. Right before serving, 2 cups of heavy whipping cream is whisked in a stand mixer until whipped cream is formed.


The whipped cream is spread on top of the ice cream pie, and sprinkled with fresh blueberries and chopped candied ginger. The reserved blueberry sauce is drizzled on top to finish the dish.

Blueberry Peach Ice Cream Pie