Ice Cream Pie with Mixed Berry Compote
Prep time: 10min
Total time: 70min
Serves: 8
4 cups
vanilla ice cream
1 L
1
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
Directions
-
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.
Tip
If using fresh berries, double quantity of icing sugar and let berries sit at room temperature about 10 min. to develop flavours.
