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Ice Cream Pie with Summer Berries


Step 1
Leave 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.

Step 2
Stir icing sugar into berries.

Step 3
Cut ice cream pie into wedges and plate. Top slices with berry mixture. Garnish with mint sprigs, if desired.

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

4 cups (1 L) vanilla ice cream 1 graham cracker pie shell (available in baking aisle) 3 cups (750 mL) thawed frozen berries (or 2 cups/500 mL fresh berries such as blueberries, blackberries, raspberries, sliced strawberries) 1/4 cup (60 mL) icing sugar, or to taste mint sprigs for garnish (optional)