Berries and ice cream pie has a delicious toasted almond and graham cracker crust. The pie is piled high with ice cream mixed with blueberries on the bottom. Then a raspberry sorbet and finally a top layer of more vanilla ice cream. These wonderful layers of ice cream deliciousness are served with fresh blueberries and a fresh raspberry.
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Make the Pie Crust:
The crust for this pie has a delicious toasted almond crunch that I love. I’ve tried the dry roasted almonds in the crust but discovered it is so much better when I toast the almonds with a little oil and salt just before I add them to the crust. I always toast a few extra because they are irresistible as a snack. “cooks privilege” was what I used to tell my kiddos when we would snack on the ingredients for what we were making.
Berries and Ice Cream Pie – Pie Crust Instructions:
I use a deep-dish pie plate for this pie because it is so good that the extra amount means I will usually have some leftovers for a snack. That is if Farmer Fred doesn’t find it first.
Mix all the ingredients for the pie crust. Press into the pie plate. Lightly grease the pie plate for easier removal of the berries and ice cream pie pieces. Bake at 350-degrees until golden brown, Usually about 10 – 12 minutes. Then let the pie crust cool completely before your add the first layer of ice cream. For a video and detailed instructions on how to make a graham cracker pie crust (click here)
Make the Ice Cream Pie:
The pie is so easy to make. The hardest part is waiting for each layer to freeze solid before adding the next layer. I allow at least 3 hours of freezer time between layers. I also freeze the whole pie overnight before I serve it. The best part is that first bite, knowing the wait was so worth it.
The first layer is fresh or frozen blueberries mixed with vanilla ice cream. The middle layer is a raspberry sorbet. If you can’t find raspberry, any berry sorbet also tastes great as the middle layer. The top layer is another layer of vanilla ice cream. I top the Berries and ice cream pie with more fresh blueberries and raspberries just before I serve it.
This pie is the perfect, quick and easy addition to a summer holiday party with its red, white, and blue patriotic colors.
Store the pie in an airtight container for up to 2 weeks. Don’t add the fresh berries on the top until you are ready to serve it.
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- Deep Dish Pie Plate
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Graham Cracker and Roasted Almond Crust
- ½ cup raw almonds (170g)
- 1/4 tsp salt
- 1 tsp vegetable oil
- 1½ cups graham cracker crumbs(200g)
- ¼ cup granulated sugar (50g)
- 6 tbsp. melted butter (85g)
Berries and Ice Cream Filling
- 1 cup fresh or frozen blueberries plus 1/2 cup fresh blueberries for topping (150g of fresh or frozen blueberries + 75g of fresh blueberries. ) (
- 1 pint Raspberry Sorbet (475 ml)
- 6 cups vanilla ice cream (1450ml)
- 8 fresh raspberries for topping
Almond and Graham Cracker Crust
- Sprinkle the Almonds with the oil and salt. Roast in a 325-degree oven until browned.
- Grind the roasted almonds to crumbs in a food processor or blender.
- Add the almonds, sugar, and melted butter to the graham cracker crumbs. Mix well.
- Press the graham cracker mixture into the bottom and up the sides of a lightly greased deep-dish pie plate.
- Bake for 12 minutes at 350 degrees F or until lightly browned.
- Let the pie crust cool completely before adding the ice cream.
Ice cream filling
- Let the ice cream soften until it is easy to scoop. Add 1 cup of blueberries to 3 cups of ice cream and mix together.
- Add the mixture to the bottom of the pie once the crust has cooled.
- Freeze for 2-3 hours
- Add the raspberry sorbet to the bottom blueberries and ice cream layer. You may need to let the sorbet soften first. Spread the sorbet evenly across the ice cream layer.
- Freeze for 2 - 3 hours.
- Add the final 3 cups of vanilla ice cream to form the top layer. Freeze 2-3 hours minimum. Preferably overnight.
- To serve. Let pie sit at room temperature about 10 minutes to begin to soften enough to cut the pie. Top the pie with the fresh blueberries and raspberries just before serving.