Ice Cream Pie with Summer Berries
Prep Time
Serves
Cooking Mode
4 cups vanilla ice cream
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)
¼ cup icing sugar, or to taste
mint sprigs for garnish (optional)
4 cups vanilla ice cream
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)
¼ cup icing sugar, or to taste
mint sprigs for garnish (optional)
Directions
1Leave 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.
2Stir icing sugar into berries.
3Cut ice cream pie into wedges and plate. Top slices with berry mixture. Garnish with mint sprigs, if desired.
Tips
1
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
Disclaimer
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Personal Note
Personal Note
