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Ice Cream Pie with Summer Berries
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8
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Medium
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Desserts
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Characteristics
Nutritional Facts Per Serving
Show all nutrition facts
Nutritional Facts
Per 1/8 of recipe
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Amount For Serving
% Daily Value
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Calories
280
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Lipides
13 g
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Cholesterol
30 mg
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Sodium
170 mg
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Carbs
41 g
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Protein
4 g
Ingredients
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4 cups (1 L) vanilla ice cream
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1 graham cracker pie shell (available in baking aisle)
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3 cups (750 mL) thawed frozen berries (or 2 cups/500 mL fresh berries such as blueberries, blackberries, raspberries, sliced strawberries)
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1/4 cup (60 mL) icing sugar, or to taste
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mint sprigs for garnish (optional)
Method
- 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.
- Stir icing sugar into berries.
- Cut ice cream pie into wedges and plate. Top slices with berry mixture. Garnish with mint sprigs, if desired.
Tips
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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