Raspberry Ice-Cream Pie – a delicious recipe with cookies, butter, container BREYERS All, seedless raspberry jam, orange juice, semisweet chocolate baking. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Process first 2 ingredients in a food processor until finely crushed. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan.
2
Bake at 350u00b0 for 10 minutes. Cool completely in pan on a wire rack (about 30 minutes).
3
Meanwhile, let vanilla ice cream stand at room temperature 20 minutes or until slightly softened. Stir together raspberry jam and orange juice until smooth.
4
Place ice cream in a large bowl; cut into 3-inch pieces. Gently fold chocolate and 1/2 cup raspberry mixture into ice cream until just blended. Spoon mixture into prepared crust. Drizzle top of ice-cream mixture with remaining raspberry mixture, and gently swirl with a long wooden skewer or knife. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.
330
kcal
Calories
17
g
Fat
26
g
Carbs
2
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 7 ingredients. The key ingredients include: 1/2 (18-oz.) package cream-filled chocolate sandwich cookies (about 22 cookies), 2 tablespoons butter, melted, 1 (1.5-qt.) container BREYERS All Natural Vanilla Ice Cream, 3/4 cup seedless raspberry jam, and more.
Yes, Raspberry Ice-Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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