Ice Cream Pie with Summer Berries



Nutritional Facts Per Serving

4 g
41 g
2 g
Show all nutrition facts

Nutritional Facts

Per 1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 13 g
    • Saturated fat  6 g
  • Cholesterol 30 mg
  • Sodium  170 mg
  • Carbs 41 g
    • fiber  2 g
    • Sugar  29 g
  • Protein 4 g


  • 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)


  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.
  2. Stir icing sugar into berries.
  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:

  • chocolate ice cream, caramel syrup , Himalayan pink salt
  • vanilla ice cream, with sliced banana, chocolate syrup, maraschino cherry
  • strawberry ice cream, fresh strawberries, toasted shredded coconut
  • chocolate ice cream, halved pitted fresh cherries, whipped cream, chocolate shavings

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