Red, White And Blueberry Ice Cream Pie With Granola

Name: Red, White And Blueberry Ice Cream Pie With Granola Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups granola without raisins; 1/2 cup chopped walnuts; 1/4 cup butter, melted; 1 tablespoon honey; 3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened if necessary; 1-1/4 cups fresh raspberries; 1 tablespoon water; 1 tablespoon lemon juice; 1 tablespoon honey; 1/2 teaspoon cornstarch; 1-1/4 cups fresh blueberries; 1 tablespoon water; 1 tablespoon lemon juice; 1 tablespoon honey; 1/2 teaspoon cornstarch

Servings: persons

2 cups granola without raisins
1/2 cup chopped walnuts
1/4 cup butter, melted
1 tablespoon honey
3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened if necessary
1-1/4 cups fresh raspberries
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cornstarch
1-1/4 cups fresh blueberries
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cornstarch

1
Preheat oven to 350u00b0. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack.
2
Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
3
In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients.
4
Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
5
Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups granola without raisins, 1/2 cup chopped walnuts, 1/4 cup butter, melted, 1 tablespoon honey, and more.

Yes, Red, White And Blueberry Ice Cream Pie With Granola Crust falls under the Breakfast 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.

That's it — enjoy your meal!

Red, White And Blueberry Ice Cream Pie With Granola Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions