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Blueberry Ice Cream Pie


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  • CRUST:
  • 2 1/2 cups slivered blanched almonds lightly toasted
  • 5 tablespoons golden brown sugar - (firmly packed)
  • 1/4 teaspoon ground cardamom - (generous) optional
  • 5 tablespoons unsalted butter melted
  • 2 pints Haagen-Dazs blueberry and cream ice cream
  • 1/2 cup chilled whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cardamom - (generous) optional
  • 2 cups blueberries


Servings 8


Step 1

For Crust: Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.

Preheat oven to 350 degrees. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.

For Filling: Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)

Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.

This recipe yields 8 servings.

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