Blueberry Pancake Ice Cream Recipe

The pancake is the classic comfort food! Just imagining a short-stack of flapjacks drizzled with maple syrup will bring a smile to anybody’s face. But did you know that pancakes can be so much more? Pancakes Make People Happy features over 75 unique pancake recipes that are as easy to prepare as they are to love. For example, how about some delicious homemade ice cream to go along with those pancakes? Check out the recipe below!


Blueberry pancakes with butter and maple syrup are typically enjoyed at breakfast, but this rich and creamy ice cream is the perfect dessert. While you won’t be able to enjoy it on the same day, a homemade ice cream is worth the wait! Feel free to make extra blueberry compote to use as a topping.


Blueberry Pancake Ice Cream



Ice Cream Base
1½ cups whole milk
1½ cups heavy cream
4 egg yolks
1 teaspoon vanilla
½ cup maple syrup
¼ cup sugar
1 tablespoon butter
½ teaspoon salt

Blueberry Compote
1½ cups fresh blueberries
¼ cup sugar
Juice from ½ lemon

Note: An ice cream maker is required for this recipe.



Whisk egg yolks in a medium bowl until bubbly, and set aside. In a large saucepan, combine milk, maple syrup and sugar. With a wooden spoon, stir the mixture over medium-low heat until just about to bubble, stirring the entire time. Temper the yolks by adding about ¼ cup hot milk mixture into the yolk mixture, stirring until combined. Pour the egg mixture into the saucepan with the milk mixture, stirring until mixture is fully incorporated.

Continue cooking the mixture, stirring, on low heat, until it begins to thicken, about 5 minutes. Remove from heat and stir in heavy cream, vanilla, butter, and salt. Stir until butter is melted. Pour mixture into freezer-safe container and place in freezer for 1–2 hours, or until mixture begins to freeze around the sides.

Once chilled, pour ice cream mixture into ice cream maker and churn according to manufacturer’s directions.

While ice cream is churning, combine blueberry compote ingredients in a small saucepan over medium heat. Cook until blueberries are about ready to burst. Remove from heat and chill.

When churned, scoop ice cream mixture into a container. Pour blueberry compote over ice cream mixture and gently swirl. Do not stir in compote unless a completely blue ice cream is desired. Place the container in the freezer overnight or at least 12 hours. Scoop and serve.