Blueberry Ice Cream Pie

Blueberry Ice Cream Pie
Blueberry Ice Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

  • FILLING:

  • 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

Directions

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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