If breakfast and dessert had a love child, blueberry pancake ice cream would be it. Have you ever met an ice cream so perfect?  

Blueberry pancake ice cream that tastes like the blueberry pancakes of your childhood! | Broma Bakery

So this happened. Blueberry pancake ice cream. It tastes like… well, like you’re eating a blueberry pancake. Rich and creamy with a hint of maple and bursts of juicy blueberries.

Pretty great if I do say so myself.

You see, blueberry pancakes and I have a history. My family has a house in Nova Scotia that we’ve been going to every summer since the 50’s. It’s a fisherman’s house on a small island overlooking a beautiful bay. The island is part of a group of larger islands that make up the most wonderful fisherman’s community that you’ve ever seen. 

My sister and I grew up playing on the beaches, swimming in the freezing Canadian waters, and eating lots and lots of blueberry pancakes.

Blueberry pancake ice cream that tastes like the blueberry pancakes of your childhood! | Broma Bakery

The backside of our house is flanked by a coniferous tree line, and between the house and it lies a large blueberry patch. Every morning my sister and I would wake up and rush down to the kitchen for buckets, bowls… any vessel we could find. We’d walk outside in our nightgowns and slippers, making our way to the patch. Once we filled up our buckets (or measuring cups, coffee mugs, you name it) we took them inside to our dad, who would fry up a batch of blueberry pancakes. It was perfect.

So yeah. I love blueberry pancakes.

What makes this ice cream so unique is that it actually tastes like a pancake. I used vanilla, butter extract, and maple syrup to recreate the pancake flavor and I must say, it’s pretty spot on.

But you’ll just have to try for yourself now, won’t you 😉

5.0 from 6 reviews
Blueberry Pancake Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 quart
Ingredients
For the ice cream base
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup Grade A maple syrup
  • ¼ cup granulated sugar
  • 1 tablespoon butter extract
  • ½ teaspoon salt
For the blueberry bit
  • 1½ cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
Instructions
Prepare the ice cream the night before
  1. In a large pot, combine whole milk, maple syrup, and sugar. Use a wooden spoon or spatula to stir the mixture gently the entire time.* Heat on medium-low heat until the mixture reaches 180°F. Meanwhile, whisk the egg yolks in a small bowl until light and pale yellow in color. Temper the yolks by adding a small amount (1/4 - ½ a cup) of the warm milk mixture into the egg bowl, stirring while you incorporate. Pour the warmed egg yolks into the milk pot, again stirring while you incorporate.
  2. Continue to stir the mixture slowly on low heat for about 5 minutes. Your custard will be ready when the mixture begins to thicken and coats the back of a spoon (and reaches between 160-170°F). Don't let the mixture cook for much longer, or the eggs will cook and the custard will curdle. Remove from heat and stir in heavy cream, vanilla and butter extracts, and salt. Pour into a freezer-safe container and allow to chill in the fridge for at least 12 hours (overnight is perfect!)
  3. About an hour before churning your ice cream, make your blueberry swirl.In a small saucepan, heat the blueberries, sugar, and lemon juice on medium heat until the blueberries just slightly begin to release their juices. Remove from heat and allow to chill for at least 1 hour.
  4. Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. Once the ice cream is done churning, scoop half of it out into a container. Pour half of your chilled blueberries over the ice cream. Repeat this process with the second half of your ice cream and blueberries.
  5. Use a spatula to gently swirl the blueberries into the ice cream. Don't swirl too much, or the entire thing will become blue! Cover and allow to freeze for another 12 hours. Then serve!
Notes
*Be very careful not to whisk your mixture or stir to heavily, or it will foam and separate

 

48 comments

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Oh MY! Blueberry pancake ice cream?! This is incredible!!!!

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Does this now mean I can have ice cream for breakfast?

Sarah | Broma Bakery
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Yes. Yes you can.

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Love this ice cream, Sarah! It has to be one of the most creative flavors that I’ve seen! That is so fun that you got to spend time in Nova Scotia every year.Sounds like this flavor has special meaning to you. And I’m sure it tastes amazing!

Sarah | Broma Bakery
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It did! And thank you, Gayle!

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Um, wow! I am in love with this ice cream. It’s so great how food connects us with sweet memories of childhood. Thanks for sharing!

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This is just genius! As a breakfast And ice cream lover, I cannot Think of a better combination. Plus, I love that you have such a strong childhood memory of blueberry pancakes and turned it into something innovative and delicious!

Sarah | Broma Bakery
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Thank you! And yes! I love those combinations that take two classics and reinvent them 🙂

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Looks great! Pinned!

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OMG these flavors in ice cream?! I LOVE LOVE LOVE!!!

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I love the childhood story and history behind this beautiful beautiful ice cream! If anyone understands pancake love, its me!

Sarah | Broma Bakery
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I KNOW you do!! Learning from the master 🙂

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So…. funny story..

I went through this period where I smoked (GORGEOUS.) and then I was like um, how is it possible to be vegan and do yoga twice a day and smoke?, so I started with those ecigs–keep in mind, this is before all of the articles about how they’re somehow even worse for you–and my favorite flavor? Blueberry pancakes. Gah.. drooling just thinking about that delicious, toxic vapor.

Leave it to you to turn blueberry pancakes into something even more incredible than cancerous steam! Well, that makes it sound like far less than the epic task that it was.. but seriously. You are my dream woman.

Sarah | Broma Bakery
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Stop it. Who knew blueberry pancake could be an ecig flavor? And a GOOD one at that! Glad you broke the habit, Cheryl. And thank you for the compliments!

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Ummm YES PLEASE! Stunning Ice cream Sarah, I am literally taste this through the screen..haha..gorgeous pictures as always! Pinned.

Sarah | Broma Bakery
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Thank you, Manali! If I could share some though the screen I would!

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Your ice cream recipes are always amazing, Sarah! And I’m sure this one is no different! Loving the blueberry pancake infusion!

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Ok, this is basically GENIUS. Loooove the photography and the concept! Such a great recipe 🙂

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This sounds amazing! It’s definitely the perfect combo for ice cream 🙂

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Mmm this ice cream looks TOO perfect! And I’m loving the blueberry flavor, that’s gotta be awesomely delicious! Pinned 🙂

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Hell yes
your pictures look soo dreeeamy. yum yum yum definitely gonna have to make this when i get back to school.
btw i responded to your e-mail! 🙂

Sarah | Broma Bakery
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Just replied 🙂

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My jaw dropped when your post hit my in box. I contemplated…. ‘how does SHE do it?’ Standing ovation on this one, Sarah! Where do I find butter extract?! I didn’t know it existed and then to use it in ice cream to recreate blueberry pancakes… OMG!! Yessssss! The memory of you and your sister… it’s so, so sweet, Sarah. Theres nothing like having a sister to grow up with <3.

Sarah | Broma Bakery
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Thank you, Traci! I’ve always seen butter extract in the baking aisle at the grocery store. It tastes just like the butter they put on your popcorn at the movie theatre! And yes, there is nothing better than a sister 🙂

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I am IN LOVE with this ice cream! SO MANY yeses to breakfast flavors in the dessert! I’ll take 2 scoops, please!

Sarah | Broma Bakery
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In that case, three scoops for you!

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Yum! I want to make this and have it for breakfast! I loved your story about summers with your sister… so sweet:-)

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JAW. DROPPED. Seriously – this is amazing. I love everything about this ice cream, the photos, the story. All of it.

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This looks amazing! Can’t wait to try. X

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This is awesome! Love blueberry pancakes and can only imagine these flavours in ice cream 🙂

Sarah | Broma Bakery
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It was INSANE! Wish I could share some with you

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Had to share this today, Arctic Blast or no Arctic Blast, I love a great ice cream!

Sarah | Broma Bakery
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Thanks so much for sharing, Sue! Hope you’re holding up well in the cold!

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It’s blueberry season where I live and this is the perfect recipe to enjoy them in. So excited!

Sarah | Broma Bakery
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So jealous! I would eat them every day if I was you

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Yuuumm! Loved your childhood reminiscing, it painted a lovely picture

Sarah | Broma Bakery
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Thank you, Ali 🙂

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In. LOVE. Pure genius creation! Can’t wait to try it. Nom nom nom…

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Wow what a brilliant idea! I love blueberry pancakes, never thought of adding them to ice cream though 🙂

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How beautiful! I can’t get enough of the color blueberries create when they meet cream. Love that you used maple syrup in the base.

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The boyfriend found this recipe and I made it. It’s AMAZING. I looked at several blueberry pancake ice cream recipes after his request and yours was the only one that included the butter extract. I didn’t even know that existed and I really think it makes the flavor along with the maple syrup. Awesome thank you!

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See, we’re just the opposite. I grew up not liking blueberries, and now I can’t get enough. I think I could lick this recipe clean.

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I have such fond memories of my father making blueberry pancakes every Sunday. This recipe is very nostalgic for me as I am sure it is for you. Thank you for sharing. xx kate

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I’m so excited this exists! I also loved your story and memories behind blueberry pancakes.

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Just made this, and it came out magnificent!! Also, I discovered we have a bunch of mutual friends, and that you used to work at the same place I did in Ann Arbor… What!

Sarah | Broma Bakery
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Hi Matthew! So glad you enjoyed the ice cream. And no way! Where did you work?

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Wow! This sounds amazing! My favorite breakfast in ice cream form! YES!

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