Blueberry Pie Milkshakes {Dairy-Free + Vegan}

Blueberry Pie Milkshakes {dairy-free} | Kneading Home

We went to Chicago three weeks ago to find a place to live next month. No big deal. While we were there we got to check out Chicago's "Restaurant Row" on Randolph street. It's filled with fancy, world-renowned restaurants, most of which cost a pretty penny. I had to keep reminding myself "we are moving here, there will be plenty of opportunities to eat over the next 5 years". I want wanted to eat everything. So after almost two hours of waiting, we got into The Little Goat, the casual more affordable diner version of the very famous Girl and the Goat. Going there was a decision both our stomachs and wallets appreciated.

Staying true to the diner vibe we split a blueberry pie milkshake. It tasted exactly how it sounds: like some brilliant person had baked up a sweet and gooey blueberry pie with flakey buttery crust and then blended it up inside a milkshake with thick creamy vanilla ice cream. I wasn't even halfway through my first sip before vowing to re-create it at home. And so over 4th of July weekend I did just that - but my version is dairy free. Remember that vanilla bean ice cream when made last week? This is the perfect way to put it to good use. Of course, you could totally sub in real butter, milk and ice cream, but either way the result is creamy, decadent, and tastes just like someone smashed a delicious gooey blueberry pie into a creamy cold milkshake. 

Blueberry Pie Milkshakes {dairy-free} | Kneading Home

Blueberry Pie Milkshakes {vegan}
Serves 2

For the pie crust: 
4 tablespoons vegan butter (such as Earth Balance), cubed + frozen for 20 minutes  
1/2 cup plus 2 tablespoon all purpose flour 
1 teaspoon sugar 
pinch of salt
2 tablespoons ice water 

1 1/2 cups blueberries 
1/2 teaspoon cornstarch 
1 teaspoon vanilla 
1 tablespoon brown sugar 
1 tablespoon bourbon (optional) 
pinch of salt 

6 scoops Dairy-Free Vanilla Bean Ice Cream (or store-bought) 
1 - 1 1/2 cups plant-based milk of your choice 

Make the crust. Whisk together flour, sugar, and salt in a medium bowl. Using your hands, cut the butter into the flour until the butter chunks are roughly the size of peas. Pour in 1 tablespoon water, mix, pour in the second tablespoon and toss until the dough is shaggy and damp. Squeeze a handful of dough in your hand - if it doesn't form together in a cohesive ball add another teaspoon of water. Bring the dough together into a disc (it will be messy, that's OK), cover and refrigerate for 20 minutes. Meanwhile, preheat the oven to 350 degrees. On a floured piece of parchment paper, roll the dough out until it's the thickness of pie crust, keeping the dough on the parchment, transfer it to a baking sheet and bake for 20 minutes until just lightly browned around the edges. Remove from the oven and let cool. 

Meanwhile, heat the blueberries, cornstarch, vanilla, brown sugar, bourbon and salt over medium in a small saucepan. Stir as it cooks for 5-7 minutes until thick and bubbly. Remove from heat. Let cool. You can pop it in the fridge to speed up the process. 

Once the crust has cooled, break it into chunks with a fork. Toss blueberry mixture, ice cream, milk, and a little over half the crust into a blender and blend until smooth. Divide among two glasses and top with remaining pie crust and serve. 

Notes: Feel free to sub butter in the pie crust, milk, and regular store-bought vanilla ice cream. 


Cinnamon Apple Pie Ice Cream

Cinnamon Apple Pie Ice Cream | Kneading Home

I'm a firm believer that a good home should have fresh homemade ice cream in the freezer at any given time, and preferably multiple flavors. It's the perfect treat for guests and it lasts months (though it never makes it that long). I realize this makes me a snob and I'm okay with that. This week, my good friend came over to cook, and since most "normal" people cringe at the idea of dairy-free ice cream, I went with the full cream variety this time (though I'm more than certain you could substitute it with coconut cream + coconut milk and fully intend on updating you when I do). 

Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home

Since it finally feels like Fall, I wanted to celebrate with apples and cinnamon. I figured while I was at it why not throw an entire apple pie into the ice cream. So that's exactly what I did. What I love most about cooking is that you can pretty much do whatever the hell you want, there really aren't rules, the more creative you are the better, and chances are you can find a way to make it work. This philosophy applies so well to homemade ice cream. So this stuff starts with my favorite all-butter pie crust, and cinnamon nutmeg maple syrup stewed apples. How could I go wrong? The answer is I can't. This ice cream is fantastic in every way. 

Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home
Cinnamon Apple Pie Ice Cream | Kneading Home

Cinnamon Apple Pie Ice Cream 
Makes one quart 

For the ice cream base: 
2 cups heavy cream 
1 cup whole milk 
1/4 cup plus 1 tbsp cane sugar, divided  
1/4 cup brown sugar 
1/4 tsp salt 
1 vanilla bean
1/4 cup maple syrup 
1 tsp cinnamon
1/4 tsp nutmeg 
3 egg yolks 

For the pie crust (from The Art and Soul of Baking): 
1 stick unsalted butter 
1 1/4 cups all-purpose flour 
1 1/2 tsp sugar
1/2 tsp salt 
3 - 4 tbsp cold water 

For the apples: 
2 large apples (I used Pink Lady) 
2 tbsp brown sugar 
2 tbsp maple syrup
2 tsp lemon juice
1/2 tsp cinnamon 

Make the ice cream base. In a medium saucepan combine heavy cream, milk, 1/4 cup cane sugar, brown sugar, salt, vanilla beans along with pod, and maple syrup. Cook over medium heat until mixture comes to a gentle boil. In a separate bowl whisk together egg yolks and 1 tbsp cane sugar. Pour about 1/4 cup of the warm cream mixture into the egg yolks and whisk quickly. Slowly add the rest of the cream mixture to the add yolks, a little at a time until completely combined. Pour entire mixture through a fine-mesh strainer to remove any egg chunks along with the vanilla bean pod. Stir in cinnamon and nutmeg, cover and refrigerate until cold, at least two hours.  

Meanwhile, slice your butter into 1/2 inch pieces and freeze for 15-20 minutes. Combine flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add in butter chunks and pulse until the mixture looks like sand with pea-sized pieces of butter. With the food processor running pour in water. On a lightly floured surface, press the dough pieces together to form a disc and knead one or two times. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees and line a baking sheet with parchment. Remove your dough from the fridge and roll it out onto your parchment paper until it's about 1/8 inch thick. Bake for 25-30 minutes until slightly browned around the edges. Set aside and let cool. 

Peel, core and slice your apples. In a small saucepan, combine apples, brown sugar, maple syrup, lemon juice, and cinnamon. Cook over medium-low heat for 20-30 minutes until apples are soft. Set aside to cool. Once cooled, add the apple mixture to a food processor with a blade and pulse 2-3 times until you achieve your desired consistency. Refrigerate. 

Pour the ice cream base into your ice cream maker, following your manufacturer's instructions. Just before your ice cream is finished churning, break up your pie crust into chunks and add about 3/4 of it to the ice cream followed by the apples. If you like a soft-serve consistency you can serve right away. Or pop it in my freezer for 20 minutes to harden up like traditional ice cream. Top with remaining pie crust crumbles and serve.