A loaded, buttery berry pie a la mode — but remade into pure ice cream form.

That’s what this dreamy “Wild Foraged Berry Slab Pie Ice Cream” tastes like with its ripples of jammy berries and chunks of sugary crust throughout.

Of course, it can only be from the new “America’s Most Iconic Ice Creams: A Salt & Straw Cookbook” (Clarkson Potter), of which I received a review copy.

With more than 75 recipes for ice creams, sherbets, and sorbets, it was written by Tyler Malek, co-founder of Salt & Straw, one of the most boundary-pushing and wildly successful ice cream companies in the country; and James Beard Award-winning food writer J.J. Goode.

Malek hones in on America’s most beloved ice cream flavors, and provides not only his best versions of them, but uses them as a springboard to create even more fanciful riffs.

So, there is “French Vanilla,” but also “Vanilla Custard with Butterscotch Swirls” and “Vanilla Poached Peach Gelato.” There’s “Chocolate Chocolate Chip,” but also “Cocoa Nib Almond Frangipane.” There’s “Any-Coffee Ice Cream,” but also “Coffee with Tres Leches Cake” ice cream.

This recipe may be called “Wild Foraged Berry Slab Pie” ice cream, but I didn’t pick my berries out in the forest. Nope, I used a mix of blueberries and strawberries that came from a farmers market, plus a few errant frozen cherries I had lying around in the freezer.

The berries get simmered on the stovetop with sugar, lemon juice, a pinch of cinnamon, a grind of black pepper, and a little pectin to help thicken it.

You’ll end up with much more than you need for the ice cream. You could easily halve the recipe, But honestly, this jam is so good, especially slathered on morning toast or fluffy pancakes or spooned over oatmeal or Greek yogurt that you’ll be glad you have the extra to enjoy.

To make the pie crust chunks, just bake a sheet of puff pastry that’s been thawed, brushed with egg wash, then sprinkled with sugar. Mine took more like 12 minutes to bake, not the 8 minutes stated in the recipe, so I increased the time in the recipe below. Once cooled, cut it into bite-size pieces and freeze.

This particular ice cream base has no eggs in it, just whole milk, heavy cream, granulated sugar, a splash of light corn syrup, vanilla extract, a pinch of salt, and a tiny bit of xanthan gum. Don’t skip the latter, as this thickening agent helps keep the ice cream smoother. It can be found online or even in many supermarkets, made by Bob’s Red Mill or other companies.

Churn the ice cream in your ice cream machine, then fold in the frozen chunks of puff pastry. Finally, transfer dollops of the ice cream to a freezer-safe container, alternating with spoonfuls of jam that you swirl in. Freeze the ice cream until firm enough to serve.

This ice cream tastes of cream and vanilla, of sweet-tangy berries, of buttery crunchy pastry, of picnics and sunshine, and of those not-a-care-in-the-world days that go on and on.

That’s precisely why you’ll want two scoops, too.

Wild-Foraged Berry Slab Pie Ice Cream

(Makes about 2 1/2 pints)

3 cups 17 percent Butterfat Base (see recipe below)

1 teaspoon pure vanilla extract

1 teaspoon Diamond Crystal kosher salt

1 cup Puff Pastry Crust Chunks (see recipe below)

1 cup Wild Berry Pie Filling (see recipe below)

In the bowl of an ice cream maker, combine the ice cream base, vanilla, and salt and turn on the machine. Churn just until the ice cream has the texture of soft serve, 30 to 40 minutes, depending on the machine.

Use a spoon or flexible spatula to gently fold the puff pastry crust chunks into the ice cream so they’re well distributed. Quickly alternate spooning layers of the ice cream and generous dollops of pie filling in thick swirls into freezer-safe containers.

Freeze until firm, at least 6 hours or up to 3 months. Note: Before covering with a lid, be sure to place a small sheet of parchment paper against the ice cream to protect the surface from warm air that could collect beneath the lid. Store the ice cream near the back of your freezer, which is the coldest part.

Salt & Straw’s Coveted 17 Percent Butterfat Base

(Makes about 3 cups)

1/2 cup granulated sugar

2 tablespoons nonfat dry milk powder

1/4 teaspoon xanthan gum (Yes, I’m easy to find!)

1 1/3 cups whole milk

2 tablespoons light corn syrup

1 1/3 cups heavy cream, very cold

In a small bowl, stir together the sugar, milk powder, and xanthan gum

In a medium pot, stir together the whole milk and corn syrup. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and reducing the heat if necessary to prevent a simmer, just until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat. Add the cold cream and stir until fully combined.

Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir well before using.

The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw completely and stir well before using.

Puff Pastry Crust Chunks

(Makes about 4 cups)

1 sheet (about 1/2 pound) ready-to-bake puff pastry, thawed

1 large egg

1/4 cup demerara sugar

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Unfold the puff pastry onto the lined pan.

In a small bowl, whisk together the egg and 2 teaspoons water until the egg is frothy. Use a pastry brush to brush an even layer of egg wash over the puff pastry. Sprinkle all of the sugar evenly over the top of the pastry.

Bake until the pastry rises to about 3 inches tall and the edges are an even golden brown, about 8 to 12 minutes, rotating the pan front to back halfway through.

Let the puff pastry cool completely, then cut into 1/2-inch chunks. Store the chunks in an airtight container in the freezer until you’re ready to use them as a mix-in (or to simply eat them) or for up to 4 weeks. There’s no need to thaw the pieces before adding them to the ice cream.

Wild Berry Pie Filling

(Makes about 3 cups)

2 cups mixed wild berries, cleaned and stems picked off

2 teaspoons powdered pectin

2 tablespoons fresh lemon juice

1/8 teaspoon ground cinnamon

A couple grinds of black pepper

1 1/2 cups granulated sugar

In a medium saucepan, combine the berries, pectin, lemon juice, cinnamon, and black pepper and cook over medium-high heat, stirring often, until the mixture comes to a boil. Add the sugar and continue to cook, stirring constantly this time, just until the jam returns to a boil. Turn off the heat.

Let the pie filling cool to room temperature, then transfer to an airtight container and store in the refrigerator until ready to use or for up to 2 months.

Adapted from “America’s Most Iconic Ice Creams: A Salt & Straw Cookbook” by Tyler Malek and J.J. Goode

Another Salt & Straw Flavor to Make: Imperial Stout Milk Sorbet with Blackberry-Fig Jam