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!
Piescream (Homemade Pie Ice Cream)
- 1.5 c whole milk
- 1 1/8 c granulated sugar
- 3 c heavy whipping cream
- 1.5 tbsp pure vanilla extract
- 1 20oz can pie filling (flavor of your choice)*
- 1 9" ready-made pie crust**
*Depending on which pie filling flavor you use, you may not need to use the entire can. Just us however much of the filling you'd like to taste. You can use any flavor - cherry, blackberry, raspberry, apple, strawberry, peach...you name it!
**If you're using a pre-made graham cracker crust, you don't need to bake it ahead of time. If you're using a frozen, unbaked pie crust, you'll want to bake it ahead of time according to the package directions and then wait for it to cool before you add it into the ice cream. The graham cracker crust will give the ice cream a grainy texture, but traditional pie crust pieces should hold together pretty well.