Anybody can spoon fruit over ice cream. Why not mix it up a bit and make your own ice cream pie. Don’t worry it will only take a few additional minutes of your time and you’ll look like a genius.
Total Time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Level: Easy, Serves: 12
1 pt. strawberry ice cream
1 ready-to-use graham-cracker piecrust
1 pt. vanilla ice cream
1 pt. raspberry sorbet
0.25 c. sugar
0.25 c. water
1 pt. blueberries
1 tsp. fresh lemon juice
Blueberries and mint
1. Make pie: Place strawberry ice cream in microwave oven and heat on High 20 seconds to soften slightly, or place in refrigerator 30 minutes. Spoon strawberry ice cream into pie crust and spread evenly. Freeze until firm, about 15 minutes. Repeat with remaining ice cream and sorbet. Cover pie and freeze, at least 4 hours or overnight, until firm.
2. Make blueberry sauce: Before serving, in 3-quart saucepan, combine sugar, water, and 2 cups blueberries; heat to boiling over high heat. Reduce heat to low and simmer 5 minutes or until blueberries soften and sauce thickens slightly, stirring occasionally. Stir in lemon juice. Let sauce cool until warm, then stir in remaining blueberries. Makes about 2 cups.
3. To serve, let frozen pie stand at room temperature 10 minutes for easier slicing. Garnish pie with blueberries and mint leaves. Serve with blueberry sauce.
recipe from: goodhousekeeping.com