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Blueberry-Topped Lemon Ice-Cream Pie

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  • Prep 10 min
  • Total 5 hr 35 min
  • Servings 8
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It's hard to beat a light, fruity ice cream pie on a hot summer day. It doesn't get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.
Created Jul 18, 2011
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  • 1 1/2 cups (375 mL) finely crushed graham crackers (about 20 squares)
  • 1/3 cup (75 mL) butter or margarine, melted
  • 3 tbsp (45 mL) sugar
  • 2 cups (500 mL) vanilla ice cream, slightly softened
  • 2 cups (500 mL) lemon sherbet, slightly softened
  • 1/2 cup (125 mL) fresh blueberries
  • 1/4 cup (50 mL) blueberry preserves
  • 1 tbsp (15 mL) lemon juice
  • Grated lemon peel, if desired


  • 1
    Heat oven to 350ºF.
  • 2
    Mix graham cracker crumbs, sugar and butter together. Press in bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until golden brown; cool completely, about 15 minutes.
  • 3
    Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
  • 4
    Spread lemon sherbet over ice cream. Freeze 30 minutes.
  • 5
    Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
  • 6
    Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.

Expert Tips

  • Tip 1
    Variation: Go from lemon to orange by using orange sherbet for the pie, orange juice for the topping and grated orange peel for the garnish.
  • Tip 2
    Success: If the ice cream and sherbet begin to melt before you are done, place them along with the rest of the pie in the freezer until slightly firm, about 15 minutes.
  • Tip 3
    Substitution: Frozen blueberries work well in this recipe. Mix them with the preserves and lemon juice while they are still frozen.

Nutrition Information

No nutrition information available for this recipe
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