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 😉

Print

Blueberry Pancake Ice Cream

  • Author: Sarah Fennel
  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours
  • Yield: 1 quart 1x
Scale

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

  • 1 1/2 cups fresh blueberries
  • 1/4 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

 

50 comments

Sarah @ SnixyKitchen
Reply

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

Saffron
Reply

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

Jennifer @ Seasons and Suppers
Reply

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

Sarah | Broma Bakery
Reply

It was INSANE! Wish I could share some with you

sue|theviewfromgreatisland
Reply

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

Sarah | Broma Bakery
Reply

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

[email protected]
Reply

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

Sarah | Broma Bakery
Reply

So jealous! I would eat them every day if I was you

Ali
Reply

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

Sarah | Broma Bakery
Reply

Thank you, Ali 🙂

Tasbih @ Cleobuttera
Reply

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

June Burns
Reply

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

Kaitlin
Reply

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.

Sarah
Reply

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!

Heidi @foodiecrush
Reply

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.

kate minich
Reply

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

Brooke
Reply

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

Matthew JS
Reply

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
Reply

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

Eden Passante
Reply

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

Jamie Reynolds
Reply

5 stars! Fantastic recipe and everything worked as described. Outcome was exactly as anticipated. Thanks!

Sofi | Broma Bakery
Reply

I LOVE this ice cream. So happy you liked it too 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *