Ice Cream Pie with Blueberry Sauce

You never know what will inspire a new dish – this time it was realizing that I had bought way too many graham crackers for smores, forgetting that its 1000 degrees in DC in the summer.  Last thing I have wanted to do it post up in front of our fire pit.  So I decided to turn these babies into a crust.  Usually I do this for cheesecake but that also meant more work and more time in the oven so I went even more low tech and filled it with ice cream.  And so was the creation of the ice cream pie.

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I used vanilla ice cream because we had some in our freezer but you could really use any flavor of ice cream you fancy.  The blueberry sauce is also really adaptable, use any kind of berries you would like, frozen or fresh.  Basically what I am saying is you have zero excuse not to run out and make this immediately!

Ice Cream Pie with Blueberry Sauce (printable version at the end of the post)

Inspiration:  graham crackers plus ice cream = pantry cleanout dessert
Special Equipment:  food processor, 8 to 9 inch pie pan

  • 1 1/2 graham cracker crumbs (pulse the graham crackers in the food processor to make the crumbs – it will be approximately 12 crackers five or take)
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • pinch of salt
  • 2 pints of vanilla ice cream
  • 2 cups blueberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon cornstarch
  • juice from 1/2 a lemon

Preheat your oven to 375 degrees.  In a bowl combine the graham cracker crumbs with the butter, sugar and punch of salt.  It will have the texture of wet sand.  Press the mixture into your pie pan.  I like to use the bottom of a measuring cup to press the crust in evenly – you want to make sure the whole pan is covered and that the thickness is pretty even.

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Bake for 10 minutes and then cool.  While the crust is cooling, take out the ice cream and let soften.  Once the crust is completely cool, spread the softened ice cream into the crust, filling the “pie.”  It’s ok if the ice cream is pretty soft, it’s going right back in the freezer.

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Once the pie is filled, cover with plastic wrap and freeze for at least 2 hours, or up to two days.  To make the sauce, combine the blueberries, sugar, water and cornstarch in a saucepan over medium high.

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Bring to a boil and then decrease the heat to medium.  Let the sauce simmer for 10 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened.  Off the heat stir in the lemon juice.  Let the sauce cool and then serve with the pie (or you can store the sauce in the fridge for several days).  Take the pie out of the freezer 5 minutes before you want to serve it so it’s easier to cut.

Ice Cream Pie with Blueberry Sauce

  • Servings: 6-8
  • Time: 2 1/2 hours (with freezing time)
  • Print

Special Equipment:  food processor, 8 to 9 inch pie pan

  • 1 1/2 graham cracker crumbs (pulse the graham crackers in the food processor to make the crumbs – it will be approximately 12 crackers five or take)
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • pinch of salt
  • 2 pints of vanilla ice cream
  • 2 cups blueberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon cornstarch
  • juice from 1/2 a lemon

Preheat your oven to 375 degrees.  In a bowl combine the graham cracker crumbs with the butter, sugar and punch of salt.  It will have the texture of wet sand.  Press the mixture into your pie pan.  I like to use the bottom of a measuring cup to press the crust in evenly – you want to make sure the whole pan is covered and that the thickness is pretty even.  Bake for 10 minutes and then cool.  While the crust is cooling, take out the ice cream and let soften.  Once the crust is completely cool, spread the softened ice cream into the crust, filling the “pie.”  It’s ok if the ice cream is pretty soft, it’s going right back in the freezer.  Once the pie is filled, cover with plastic wrap and freeze for at least 2 hours, or up to two days.  To make the sauce, combine the blueberries, sugar, water and cornstarch in a saucepan over medium high.  Bring to a boil and then decrease the heat to medium.  Let the sauce simmer for 10 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened.  Off the heat stir in the lemon juice.  Let the sauce cool and then serve with the pie (or you can store the sauce in the fridge for several days).  Take the pie out of the freezer 5 minutes before you want to serve it so it’s easier to cut.

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