Ice Cream Pie with Summer Berries

Prep time: 10min
Total time: 80min
Serves: 8
4 cups
vanilla ice cream
1 L
1
graham cracker pie shell (available in baking aisle)
3 cups
thawed frozen berries (or 2 cups/500 mL fresh berries such as blueberries, blackberries, raspberries, sliced strawberries)
750 mL
1/4 cup
icing sugar, or to taste
60 mL
mint sprigs for garnish (optional)
Per Serving (1/8 of the recipe):
calories
280
fat
13 g
saturated fat
6 g
carbs
41 g
sugar
29 g
protein
4 g
cholestrol
30 mg
fibre
2 g
sodium
170 mg

Directions

  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.