Ice Cream Pie with Mixed Berry Compote

Prep time: 10min

Total time: 70min

Serves: 8

4 cups

vanilla ice cream

1 L

graham cracker pie shell (available in baking aisle)

3 cups

mixed frozen berries, thawed

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

265

fat

12.3 g

saturated fat

5.3 g

carbs

37.9 g

protein

3.7 g

cholestrol

29 mg

fibre

1.9 g

sodium

166 mg

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.
Just before serving, pour off excess liquid from thawed berries. Cut whole strawberries into smaller sections, if desired. Stir icing sugar into berries.
Cut ice cream pie into wedges and plate. Top with berry mixture. Garnish with mint sprigs, if desired.

If using fresh berries, double quantity of icing sugar and let berries sit at room temperature about 10 min. to develop flavours.