Blueberry Ice Cream Pie
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 tablespoon sugar
- 2 cups blueberries
- 5 tablespoons unsalted butter, melted
- Carbohydrate 40 g(13%)
- Cholesterol 65 mg(22%)
- Fat 43 g(66%)
- Fiber 6 g(23%)
- Protein 13 g(25%)
- Saturated Fat 14 g(69%)
- Sodium 70 mg(3%)
- Calories 571
PreparationMake crust: Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes. Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely. Make filling: Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.) Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
PreparationMake crust: Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes. Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely. Make filling: Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.) Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
