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Ice Cream Pie with Summer Berries

  • Prep Time 10 min
  • Total Time 1 h 20 min
  • Freeze Time 1 h
  • Serves: 8

Ingredients

  • 4 cups vanilla ice cream 1 L
  • 1 graham cracker pie shell (available in baking aisle)
  • 3 cups thawed frozen berries (or 2 cups/500 mL fresh berries such as blueberries, blackberries, raspberries, sliced strawberries) 750 mL
  • 1/4 cup icing sugar, or to taste 60 mL
  • mint sprigs for garnish (optional)

Directions

  • Step 1

    Leave ice cream at room temperature about 15 min., or until soft enough to easily press with back of spoon. Working quickly, scoop ice cream into pie shell, pressing and spreading to edges and slightly mounding in the middle. (Don’t worry if the shell crumbles a bit, it will hold together once frozen.) Cover and freeze until solid, minimum 1 hr., or overnight.

  • Step 2

    Stir icing sugar into berries.

  • Step 3

    Cut ice cream pie into wedges and plate. Top slices with berry mixture. Garnish with mint sprigs, if desired.

Tip

Other pie combos to try:

  • • Salted Caramel Truffle - chocolate ice cream, caramel syrup , Himalayan pink salt
  • • Banana Split - vanilla ice cream, with sliced banana, chocolate syrup, maraschino cherry
  • • Red & White - strawberry ice cream, fresh strawberries, toasted shredded coconut
  • • Black Forest - chocolate ice cream, halved pitted fresh cherries, whipped cream, chocolate shavings

Nutrition Facts

  • Nutrition Description Per Serving (1/8 of the recipe):
  • Calories 280
  • Fat 13 g
  • Saturated Fat 6 g
  • Carbs 41 g
  • Sugar 29 g
  • Protein 4 g
  • Cholesterol 30 mg
  • Fibre 2 g
  • Sodium 170 mg

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