Blueberry-Rhubarb Pie Ice Cream Parfaits Recipe

All the deliciousness of pie, deconstructed in an ice cream parfait - super simple to make and assemble. Blueberry-Rhubarb Pie Ice Cream Parfaits are fun for summer holidays and anytime ice cream is called for. Make the components ahead and assemble when ready to serve. I've included vegetarian and vegan options linked in the notes above and below.

*Time above does not reflect the time needed to make the pie crust, or cool the compote and crust.

Course Dessert

Cuisine American

Keyword Blueberry Compote, Blueberry Pie, Ice Cream Parfait, Parfait, Rhubarb Pie

Total Time 30

Servings Servings (about)

Calories 253kcal

Author Traci York

Ingredients

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

Instructions

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.

Notes

*For Pie Dough: I have three homemade options - homemade coconut oil pie dough (vegan), all butter-buttermilk pie dough, gluten free - vegan or vegetarian will work. All of these variations can be made ahead and frozen or stored in the refrigerator for up to three days.

**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 some really great ice creams on the market that I like when I don't have time to make home made. A few of my favorites: Three Twins, Julies, Aldens. For a vegan option, I like Nada Moo.

Recipe Inspired by Sunset Magazine

Nutrition