Blueberry Ice Cream Pie – a delicious recipe with slivered blanched almonds, golden brown sugar, ground cardamom, unsalted butter, Haagen, chilled whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients in processor and chop finely, using on/off turns.
2
Transfer to bowl.
3
Mix in butter.
4
Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate.
5
Freeze 15 minutes.
6
Preheat oven to 350F.
7
Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes.
8
Cool 5 minutes.
9
If edges have slipped, gently press into place.
10
Cool almond crust completely.
11
Soften ice cream in refrigerator until spreadable but not melted.
12
Spread in crust.
13
Smooth surface.
14
Freeze until firm, at least 2 hours.
15
(Can be prepared 3 days ahead.
16
Cover tightly.)
17
Whip cream, sugar and cardamom until stiff peaks form.
18
Spread over pie.
19
Top with berries and serve.
902
kcal
Calories
70
g
Fat
60
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups slivered blanched almonds, lightly toasted, 5 tablespoons firmly packed golden brown sugar, 1/4 teaspoon (generous) ground cardamom (optional), 5 tablespoons unsalted butter, melted, and more.
Yes, Blueberry Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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