Very Berry Ice Cream Pie
There’s something incredibly refreshing about luscious blueberries, blackberries, and strawberries, and this dessert combines them all, satisfying your sweet tooth while providing you with an ample serving of fresh fruit!
Serves 6–8
Crust:
- 1½ c. graham crackers, crushed
- ⅓ c. butter, melted
Filling:
- 2 pt. vanilla ice cream, softened
- 1 c. blueberries
- 1 c. blackberries, chopped
- 1 c. strawberries, chopped
- ½ c. strawberry preserves
Toppings:
- 3 c. whipped topping
- Mint sprigs
- Additional berries
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Instructions:
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Preheat the oven to 350°F.
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Combine the crust ingredients, and press the mixture into a springform pan. Bake for 15 minutes or until the crust is golden brown. Let cool completely.
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In a large bowl, gently fold the ice cream and berries together with a spatula until they’re well combined. Scrape the mixture onto the crust, and dollop the preserves on top. Using a toothpick or knife, swirl them into the ice cream, creating a marbled effect.
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Cover the pan with aluminum foil, and place it in the freezer for at least 24 hours.
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Let the pie sit at room temperature for 10 minutes so it can thaw slightly. (This will make it easier to slice.) When ready to serve, remove the springform ring and top with the whipped topping, mint, and the additional berries.
Tip: Feel free to customize this recipe with your favorite berries! You can even stick to just one type with a preserve of your choice if you prefer.
