This Berry Ice Cream Pie Recipe post is sponsored by Mayfield Creamery. All opinions are my own.
This summer has been a blast filled with pool days and playdates. Every time we have company over, I try out a few new recipes to see what my friends think. This yummy berry ice cream pie recipe is the latest! It was originally created by Chef Michelle Bernstein for Mayfield Creamery. Our recipe for ice cream pie differs slightly from hers because we made it with Mayfield Creamery Signature Vanilla instead of the Mayfield’s Lemon Ice Box Pie.
To be honest the Lemon Ice Box Pie was so good it did not last in our freezer. It is sooo tasty on its own, I am sure it would be awesome in this ice cream pie too! Feel free to make this recipe with any of the Mayfield ice cream, but the Signature Vanilla and Lemon Ice Box Pie Ice Cream are our favorites! Also, the Moose Tracks — mmmmm sooo good!
Mayfield Creamery makes a variety of iconic signature flavors, classics for the whole family, and an exciting array of limited time only varieties, all with the genuine southern homemade taste families across the Southeast have loved and trusted since 1923.
Can You Buy Mayfield Ice Cream?
Yes, you can buy Mayfield Ice Cream at Publix. Mayfield Creamery ice cream uses fresh cream from their own dairy – with no artificial growth hormones – from family recipes that have been perfected over three generations.
How Many Flavors Does Mayfield Ice Cream Have?
Mayfield Creamery has 37 flavors available. Over the years, Mayfield has offered signature and classic ice cream flavors that their fans crave and developed exciting new recipes inspired by southern dessert traditions, each crafted to ensure the same homemade taste that’s delighted families since their very first batch in 1923. Mayfield Creamery sets itself apart from other ice cream brands with its storied heritage, unique signature flavors, and commitment to making ice cream that mirrors the enduring values of the Mayfield family for the last three generations.
Berry Ice Cream Pie Recipe
Ingredients
9.5 inch pie plate
Graham cracker crust:
1 1/2 cups finely crushed graham cracker
2 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
1 quart Mayfield lemon ice cream or Mayfield Creamery Ice Cream in Signature Vanilla
1 cup raspberries
1 cup blackberries, halved
2 cups lightly sweetened whipped cream, for garnish
1/4 Cup of Chocolate Syrup
How to Make Ice Cream Pie?
#MayfieldMoment
In a metal bowl, fold together the softened ice cream with 1 cup raspberries and 1 cup of the blackberries (halved) using a rubber spatula. Allow the berries to evenly distribute into the ice cream.
Spoon the pie filling into the pie crust and spread it out in an even layer. Place in the freezer overnight.
When you are ready to serve, Spread an even layer of whipped cream over the pie filling and top with melted chocolate dizzle.
If the pie is still very cold and stiff, place in the refrigerator for about 10 minutes for easier serving.
Easy Berry Ice Cream Pie Recipe
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker finely crushed
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
Pie Filling
- 1 quart Ice Cream Mayfield lemon ice cream or Mayfield Creamery Ice Cream in Signature Vanilla
- 1 cup raspberries
- 1 cup blackberries halved
- 2 cups whipped cream lightly sweetened, for garnish
- 1/4 cup chocolate syrup for garnish
Instructions
- Preheat oven to 325°. Remove Mayfield lemon ice cream from freezer to allow it to soften slightly.
- In a medium-size bowl, combine graham cracker and sugar. Add the butter and combine. Press the mixture evenly into the bottom and sides of the pie plate. Bake at 325F for 8-12 minutes or until golden brown.
- Remove and allow to cool on a wire rack until cool enough to handle the pie plate, about 10 to 15 minutes.
- Place the pie plate in the freezer and allow to chill until cold to the touch, another 15-30 minutes.
- When the graham cracker crust is cold, make the filling.
- In a metal bowl, fold together the softened ice cream with 1 cup raspberries and 1 cup of the blackberries (halved) using a rubber spatula.
- Allow the berries to evenly distribute into the ice cream.
- Spoon the pie filling into the pie crust and spread it out in an even layer. Place in the freezer.
- When you are ready to serve, Spread an even layer of whipped cream over the pie filling and top with as many berries as will fit.
- If the pie is still very cold and stiff, place in the refrigerator for about 10 minutes for easier serving.
Easy recipes are my favorite. And this one doesn’t dissapoint!