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Peach-Blueberry Ice Cream Pie

5.0

(5)

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A child holding a peach blueberry ice cream pie.
Peach-Blueberry Ice Cream Pie Tobias Zarius

唯一的技巧这fruit-flecked派了by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.

Ingredients

Makes 8 servings

6 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup heavy cream)
1/4 cup chopped crystallized ginger

  1. Step 1

    Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.

    Step 2

    Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.

    Step 3

    Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.

    Step 4

    Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD:Pie can be made 2 days ahead. Cover and keep frozen.

    Step 5

    Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.

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Reviews (5)

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  • This was amazing. The only challenge was finding peach ice cream.

    • Blythe

    • Westborough, MA

    • 9/18/2022

  • This pie was a 4th of July hit. However, notice the kid holding the pie is about 8, so the pie looks big. I doubled the recipe and used a 10" pie pan. I chopped the candied ginger into smaller pieces. They can be overpowering in larger chunks. I also sprinkled some of the candied ginger over the crust before adding the ice cream. I used an entire 1.5 quart tub of peach ice cream, mixing 1 quart with the blueberries and adding the last 1/2 quart to the top to create a layered affect.

    • eweingarten

    • Michigan

    • 7/9/2015

  • This pie was kind of hilarious looking but DELICIOUS and fun to make. You should make it.

    • Anonymous

    • St. Louis, MO

    • 8/21/2013

  • This was delightful! I used all natural ingredients, including Alden's Organic Peaches and Cream ice cream. The only modification I made was I substituted the fresh whipped cream for TruWhip (a lower fat, low-calorie, all-natural whipped topping (and healthier alternative to CoolWhip). I will definitely be making this again.

    • nuttyt

    • Philadelphia PA

    • 8/18/2012

  • Delicious with pistachio ice cream as well. The ginger is a real added treat.

    • Anonymous

    • 7/5/2012

Tags Frozen Dessert Dessert Pie Peach Stone Fruit Fruit Blueberry Berry Nut Free Easy Fourth of July Summer Bon Appétit

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