Summer Fruit Mini Ice Cream Pies Recipe

Name: Summer Fruit Mini Ice Cream Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 qts. vanilla ice cream, softened until easily spoonable; 3 tablespoons Cointreau or other orange-flavored liqueur; 2 tablespoons orange zest; 1/4 cup orange marmalade; 1 Champagne (also called Ataulfo or Manila) mango; 1 red-fleshed plum or pluot; 1 nectarine; 1/4 cup raspberries; 1/4 cup blackberries; 1/2 cup blueberries

Servings: persons

1
Working with one pastry disk at a time (keep others chilled), press disks evenly until thin (about 1/8 in.) over bottom, up sides, and especially into corners of 6 (4 1/2-in.) cheesecake pans with removable sides. Trim edges even with rims and prick bottoms all over with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375u00b0.
2
Bake pastry on bottom rack of oven until golden brown,20 to 25 minutes. Let cool completely.
3
Stir ice cream with Cointreau and zest until smooth. Divide among cooled crusts, set on a baking sheet, and freeze at least 3 hours.
4
Whisk marmalade with 2 tsp. water, then strain. Dice mango and thinly slice plum and nectarine. Top each pie with any combination of fruits, or go with just one. Using a pastry brush, generously dab toppings with strained marmalade and serve immediately.
5
Let the pies soften for 5 minutes at room temp to make slicing easier.
6
If you're having trouble freeing your pies from their pans, set one at a time over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
7
Make ahead: Once the pies are fully frozen through step 3, they keep for up to 4 days, double-wrapped in plastic wrap. Top them just before serving.

167

kcal

Calories

Carbs

Protein

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

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 3/4 qts. vanilla ice cream, softened until easily spoonable, 3 tablespoons Cointreau or other orange-flavored liqueur, 2 tablespoons orange zest, 1/4 cup orange marmalade, and more.

Yes, Summer Fruit Mini Ice Cream Pies 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.

That's it — enjoy your meal!

Summer Fruit Mini Ice Cream Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions