Easy Berry Ice Cream Pie Recipe
Make this Easy Berry Ice Cream Pie Recipe made with Mayfield Creamery Ice Cream from Publix with a chocolate drizzle and homemade whipped cream
Servings: 8 pieces
Calories: 483kcal
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.
Nutrition
Sodium: 289mg | Calcium: 193mg | Vitamin C: 8.4mg | Vitamin A: 900IU | Sugar: 39g | Fiber: 3g | Potassium: 360mg | Cholesterol: 86mg | Calories: 483kcal | Saturated Fat: 15g | Fat: 26g | Protein: 6g | Carbohydrates: 55g | Iron: 1.2mg