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Ice Cream-Strawberry Hearts

Ice Cream-Strawberry Hearts
  • Prep 15 min
  • Total 50 min
  • Servings 4
Turn purchased pie pastry into pretty desserts for February 14 or anytime!
July 30, 2014

Ingredients

  • 2 cups (500 mL) fresh strawberries, quartered
  • 1/4 cup (50 mL) granulated sugar
  • 1 pkg Pillsbury® Refrigerated Pie Crusts, softened as directed on box
  • 1 tbsp (15 mL) icing sugar
  • 1 cup (250 mL) vanilla ice cream

Steps

  • 1
    Heat oven to 450ºF. In medium bowl, gently mix strawberries and granulated sugar. Let stand at room temperature 30 minutes to sweeten strawberries
  • 2
    Remove pie crust from pouch; unroll onto cutting board. With 4 1/2-inch and 3-inch heart-shaped cookie cutters, cut out 4 large heart shapes and 4 small heart shapes from crust. Place all hearts on ungreased cookie sheet.
  • 3
    Bake 5 to 7 minutes or until lightly browned.
  • 4
    For each serving, place 1 large heart crust on dessert plate; sprinkle icing sugar over heart and plate. Place 1/4 cup ice cream on heart crust. Place small heart crust over ice cream; sprinkle icing sugar over small heart. Serve with about 1/2 cup strawberries.

  • Tip : If heart-shaped cookie cutters are unavailable, cut out patterns for hearts from waxed paper; place the patterns on the pie crust and cut around them with a sharp knife.
  • Tip : Make the pie crust hearts a day ahead and store them uncovered so they stay crisp. Assemble the desserts just before serving.

No nutrition information available for this recipe
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