Blueberry-Topped Lemon Ice-Cream Pie

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.

Ingredients

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

Steps

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.

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.
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.
Substitution: Frozen blueberries work well in this recipe. Mix them with the preserves and lemon juice while they are still frozen.

No nutrition information available for this recipe