Frozen Blueberry Lemon Pie

Author Cindy Gordon (Vegetarian Mamma)


  • 9 inch gluten-free pie shell
  • 1 pint vanilla dairy-free ice cream
  • 4 ½ cup fresh blueberries separated
  • 1 T sugar
  • ¼ c lemon juice
  • ½ T lemon zest


  • Cook pie shell per directions on package, let cool.
  • In a food processor, blend the ice cream and two cups of blueberries.
  • Pour blueberry frozen dessert mixture into cooled pie shell.
  • Place pie into freezer until pie is frozen throughout.
  • In a sauce pan over medium heat combine 2 cups of blueberries, sugar, lemon juice and lemon zest.
  • Stir blueberry mixture until blueberries reduce slightly in size and the mixture becomes fragrant.
  • Using a mesh strainer, separate the blueberries from the juice. Keep juice aside for later.
  • Before the strained blueberries cool, add in the final ½ cup of fresh blueberries.
  • Remove frozen pie from freezer. Place cooled blueberry mixture on top. Put pie back into freezer until mixture is completely frozen.
  • Once pie is frozen, remove from freezer and slice. Drizzle slices with the reserved strained blueberry sauce.
  • ENJOY!