All the deliciousness of pie, deconstructed in an ice cream parfait – super simple to prep ahead and assemble later. Blueberry Rhubarb Pie Ice Cream Parfaits are fun for summer holidays and anytime ice cream is called for with vegan options included!
Ice Cream is a Must!
With the long weekend ahead, I thought it was time to share a much-loved recipe. And, we all scream for ice cream, so why not create some ice cream parfaits?
How about pie pastry crust cut into sweet little shapes with vanilla bean ice cream?
Then add blueberry-rhubarb, lemon spiked pie filling/compote in and swirl it around.
Blueberry-rhubarb pie without all the fuss. Ice cream parfaits are make ahead easy-peasy to pull-together too!
How to Make this Parfait
Cut out the Pie Crust:
Flexibility and ease is key here. Make an all butter crust, a dairy free all coconut oil pie crust or a gluten free crust and store it in the fridge for up to three days, or freeze for longer. Use store bought if needed!
- First, on a lightly floured work surface, roll out dough. Cut into decorative pieces using a cookie cutter if desired. Otherwise, leave the dough in one large piece. The large baked piece can simply be broken into shards prior to serving.
- Next, transfer the dough to the sheet pan. Mix the cane sugar and cinnamon together. Brush the pastry with milk, then generously sprinkle the pastry with a sugar/cinnamon mixture. Place the pastry into the freezer for 10 minutes.
- Last, bake until golden.
Make the Rhubarb-Blueberry Compote:
This is such a simple pleasure and so delicious to have on hand during rhubarb season.
- First, in a medium sauce pot, add the rhubarb and brown sugar. Stir. Cook on medium low for about 15 minutes, stirring occasionally. It will begin to thicken and look jammy.
- Next, add the blueberries, corn starch, lemon juice and zest. Cook on medium low for an additional 10 minutes, stirring and mashing the blueberries occasionally.
- Last, remove from heat and spoon into a heat proof container. Transfer the container to the refrigerator or freezer to chill.
When you’re ready to share the ice cream parfaits, simply create an assembly station with bowls, spoons, ice cream and pastry and let everyone create their own parfait!
A Few Recipe Notes
- Vegan or Vegetarian Ice Cream: Have you tried a cashew based homemade ice cream? My vegan bourbon vanilla bean ice cream is a perfect partner with this dessert! However, there are fabulous ice creams on the market that I like when I don’t make homemade. A few of my favorites: Three Twins, Julies, Aldens. For a vegan option, I like Nada Moo.
- Vegan or Vegetarian Pie Pastry: You’ll need enough pastry for one, 9 1/2″ (24cm) disk. Try my all butter-buttermilk pie dough, my vegan coconut oil pie dough or my gluten free crust. Any of these or a store bought crust works beautifully for this recipe. Use whatever small cookie cutter you have on hand. I use the small star from this star cutter set. Flower cutouts would be super cute too.
- Make Ahead: The pastry can be made up to a month ahead and frozen, or up to two days ahead and refrigerated. Once baked, the cutouts/pastry can be stored for at least two days in a covered container at room temperature. The rhubarb-blueberry compote can be made up to a week in advance and stored in a covered container in the refrigerator.
- Leftover rhubarb-blueberry compote is fabulous too slathered on waffles, pancakes or toast.
More Rhubarb Recipes to Love
- Maple Rhubarb Conserve
- Lemongrass-Ginger Rhubarb Soda
- Strawberry Rhubarb Pot Pies– by The Beach House Kitchen
- Rhubarb-Berry Hand Pies with Chocolate – by Floating Kitchen
Blueberry-Rhubarb Pie Ice Cream Parfaits
- 1 Recipe for Pie Dough* (enough to make 1, 9 1/2" (24cm) round) see notes for vegan and vegetarian options
- 2 Tbs Cane Sugar
- 1/8 tsp Ground Cinnamon
- 2- 3 Tbs Milk of Choice for brushing the pastry, I use homemade cashew milk
- 3 C (260g) Rhubarb sliced thin, about 5 stalks
- 2 C (290g) Blueberries fresh or frozen
- 8 Tbs Brown Sugar packed + more to taste
- 1/2 tsp Corn Starch
- 1 Tbs Lemon Juice + Zest of 1/2 a Lemon
- 6 C (700g) Vanilla Bean Ice Cream** see notes for vegan and vegetarian options
- Preheat oven to 350F (180C). Set oven rack in the center. Line a sheet pan with parchment paper or silpat.
- Make the Pie Crust: On a lightly floured work surface, roll out dough to between 1/8" - 1/4" (3-6mm). Cut into decorative pieces using a cookie cutter if desired. Otherwise, bake the rolled out dough in one piece. The large baked piece can simply be broken into shards prior to serving. Transfer the dough to the sheet pan. Mix the cane sugar and cinnamon together. Brush the pastry with milk, then generously sprinkle the pastry with the sugar/cinnamon mixture. Place the pastry into the freezer for 10 minutes. Bake for 18-20 minutes or until golden. Note that the smaller pieces will bake faster than a large piece of dough. Keep the dough in the oven for an additional 2-3 minutes if baking a larger piece, or until golden.
- Make the Compote: In a medium sauce pot, add the rhubarb and brown sugar. Stir. Cook on medium low for about 15 minutes, stirring occasionally. It will begin to thicken and look jammy. Add the blueberries, corn starch, lemon juice and zest. Cook on medium low for an additional 10 minutes, stirring and mashing the blueberries occasionally. Remove from heat and spoon into a heat proof container. Transfer the container to the refrigerator or freezer to chill.
- To assemble, layer compote, ice cream and shards of pie crust in a serving dish.
- Store pie crust in a covered container at room temperature for up to three days. The compote can be refrigerated for up to a week or frozen for longer.