Homemade blueberry pie milkshakes are the best use for leftover blueberry pie, bar none! If you’ve got the time to make the pie yourself, do that. It makes such a difference when working with fresh, high quality ingredients.
You’ll blend up a slice or two of pie with scoops of creamy coffee ice cream and a generous splash of milk. Be sure to reserve a few pieces of that flaky, tender pie crust so you can sprinkle it on top, along with some homemade whipped cream.
It is a true taste of summer! Our favorite time to serve blueberry pie milkshakes? Right after a steamed lobster dinner! Such a classic, and feels like we’re back in Maine. These are a must make!!
Ingredients For Blueberry Pie Milkshakes
Honestly, once you’ve got a blueberry pie on hand, turning the leftovers into a cool, creamy milkshake is easy!
You’ll want 1 large slice of blueberry pie (for 2 people), 3 scoops of coffee ice cream (or vanilla ice cream), and about ½ cup of milk — any type!
Grab a blender, too!
How To Turn Pie Into Milkshakes!
You literally combine the blueberry pie, coffee ice cream, and milk in a blender, then process until smooth — that’s it!
If you like a thicker pie milkshake, you can use less milk, and if you like it super smooth and creamy, use a bit more.
Divide evenly between glasses, then top with whipped cream (not necessary, but a nice addition to any milkshake!), then sprinkle with a bit of extra pie crust. You can add fresh blueberries too, if you like!
Tips For Best Milkshakes
- Start with less milk, then add more as needed. We have a preference for a thick, creamy milkshake, that can still be enjoyed through a straw. If you add too much milk upfront, the shake will become too thin.
- Save a few pieces of the pie crust to sprinkle on top! Adds texture and is just delicious!
- Don’t forget whipped cream! Homemade is best, period. If you don’t want a traditional plain or vanilla flavor, try our seriously delicious coffee whipped cream! Truly perfect with this blueberry pie milkshake recipe!
- Can I make this with other types of pie? Yes, absolutely! We love the flavor of blueberries and coffee together, but you could follow the same ratio with any other pie and ice cream flavors. Cherry pie with vanilla ice cream! Apple pie with cinnamon ice cream! Or omg bourbon pecan pie with chocolate ice cream, swoon!
- How long will leftovers keep? Here’s the beautiful thing about frozen desserts — they last a really long time! Go ahead and make a double batch, then pour the leftovers into small container to freeze for up to 6 months. Defrost until able to be stirred to enjoy at a later date!
- Can I add mix-ins? Yes! Once the milkshake is blended to your desired consistency, stir in any mix-ins you like, whether that’s chopped pieces of candy or bits of homemade pie crust.
One sip, and you’ll be begging for more. This is such an easy, family-friendly dessert to enjoy all summer long. Whether it’s a Fourth of July cookout, Memorial Day, or even ending the summer with Labor Day, we love to have these on hand for ending a meal on a sweet note.
If you make this Blueberry Pie Milkshake recipe, please let us know by leaving a review and rating below!
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More blueberry desserts we love!
- Blueberry Dump Cake
- Mini Blueberry Galettes
- Blueberry Streusel Coffee Cake
- Lemon Blueberry Bundt Cake
- Blueberry Pie Ice Cream
Blueberry Pie Milkshakes Recipe
- 1 slice blueberry pie can break of a piece of crust for garnish
- 3 sccops coffee ice cream or vanilla ice cream
- ½ cup milk any type
- Whipped cream optional, for serving
- Blend the milkshake. Place 1 slice blueberry pie, 3 scoops coffee ice cream, and ½ cup milk in a blender, then blend until desired consistency is reached. We recommend leaving it a little chunky so you get bits of pie crust for texture! If you like a thicker milkshake, you can omit the milk or use less milk.
- Pour, then serve. Pour the blueberry pie milkshake into a tall glass, then top with whipped cream (if using) and sprinkle with the additional pie crust pieces crumbled on top. Serve with a straw or spoon!
- Nutrition facts are an estimate and cannot be precise without knowing the type of ice cream and pie used.
Photography by: Pate of The G&M Kitchen
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