Piescream (Homemade Pie Ice Cream)
If you’re looking for a fun summer treat to make, piescream (homemade pie ice cream) might just be your jam!
This is my kinda cookin’ – 1) It’s ice cream (which is always a favorite around here), 2) You can customize it HOWEVER you want to (we love options and variety when it comes to food), and 3) There’s not a lot of precision, so you can play around with ratios and quantities (when I cook, I typically throw in “a little bit of this and a little bit of that” until it tastes just the way I like it).
Basically, this is easy, delicious, customizable, and oh so fun.
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Get out your ice cream maker and a few ingredients, and you’re all set! (Y’all, if you don’t have an ice cream maker, I LOVE ours and we use it all.the.time in the summer and quite a bit in the winter, too! This is the one we have. We’ve had it for 6 years and it’s WONDERFUL.)
First, make some traditional vanilla ice cream (recipe below from the recipe guide we got when we bought our ice cream maker)…
..add in some pie filling & pie crust of your choice…
…and then pile it into some bowls and gobble it up!
The recipe is below, but here are a few specific tips (that are also in the notes of the recipe):
- The vanilla really matters when it comes to ice cream. This is what I always use when I bake & when I make ice cream, and I LOVE it. I get mine at a local little Mexican grocery store for like $8! So inexpensive!
- After you’ve made the vanilla ice cream, add in your pie filling gradually – with some flavors you’ll want to use the entire can, but with others, like raspberry (that was the one we tried first), it was too much to add the whole can. I think it messed with the texture of the ice cream too much, so just start with maybe 1/3 of the can and then add in more to taste. We ended up using almost the whole can of peach filling for this particular round of piescream in this post.
- Also add in the pie crust gradually. If you use a graham cracker crust, it will make the ice cream pretty grainy since the crust doesn’t stay together like it does if you use a traditional pie crust, but the flavor is still good. I would add in 1/3-1/2 of the pie crust at a time, let it churn for a couple minutes, taste it, and then decide if you want to add more. I would reserve some pie crust for topping!
- The ice cream recipe for this is like your typical homemade vanilla – it’s very fluffy because of the heavy whipping cream. That texture is my husband’s FAVORITE kind of ice cream, but I prefer a more custard-y ice cream. You can really use any kind of vanilla ice cream recipe for this, so if you prefer a denser ice cream texture, use a homemade vanilla ice cream recipe that is more custard-like.
Enjoy with family & friends this summer!
Ingredients
- 1.5 c whole milk
- 1 1/8 c granulated sugar
- 3 c heavy whipping cream
- 1.5 tbsp pure vanilla extract
- 1 20 oz can pie filling flavor of your choice*
- 1 9 " ready-made pie crust**
Instructions
- Whisk together whole milk and sugar for about 2 minutes or until sugar is fairly dissolved. Add whipping cream and vanilla and whisk for another 30 seconds or so.
- Pour into ice cream maker and churn as directed (I pour mine into our 2 quart Cuisinart ice cream maker and churn it for about 20 minutes).
- Once the vanilla ice cream is finished churning, gradually add in some pie filling, starting with about 1/3-1/2 of the filling. Churn for a minute or two and then taste the ice cream to see if you want to add more.
- Once you've finished adding/churning the ice cream with the pie filling, break up the pie crust into small pieces. Add in about 1/2 of the pie crust and continue to churn for another 30 seconds-1 minute. Taste the ice cream and see if you want to add more crust or just reserve the remainder for topping.
- Spoon into bowls and serve immediately or transfer into an airtight container and store in the freezer to save it for later!