On a hot summer day, it’s hard to compete with a fruity ice cream pie. It doesn’t get much lighter and fruitier than lemon sorbet and fresh blueberries topping a graham cracker crust.
- 1 1/2 t. (375 mL) finely ground graham cracker crumbs (about 20 squares)
- 1/3 t. (75 mL) butter or margarine, melted
- 3 tbsp (45 mL) sugar
- 2 t. (500 mL) vanilla ice cream, slightly softened
- 2 t. (500 mL) lemon sherbet, slightly softened
- 1/2 t. (125 mL) fresh blueberries
- 1/4 t. (50 mL) blueberry jelly
- 1 tbsp (15 mL) lemon juice
- Grated lemon zest, if desired
- Preheat oven to 350°F (180°C).
- Combine graham cracker crumbs, sugar, and butter. Press into the bottom and up the sides of a 9-inch (23 cm) pie plate. Bake for 8 to 10 minutes or until golden brown; let cool completely, about 15 minutes.
- Spread 1 cup (250 mL) vanilla ice cream over cooled crust. Freeze for 30 minutes.
- Spread lemon sherbet over ice cream. Freeze for 30 minutes.
- Spread remaining ice cream over sorbet. Freeze for at least 4 hours or until firm.
- Combine blueberries, jelly, and lemon juice in a small bowl; refrigerate until ready to serve. Serve 1 tablespoon blueberry mixture on each pie crust. Garnish with lemon zest.
Variation: Replace lemon flavor with orange flavor by opting for orange sherbet in the pie, orange juice in the filling, and orange peel as a garnish.
For best results: If the ice cream and sherbet start to melt before you’re finished, put them in the freezer for about 15 minutes to firm up.
Substitution: Frozen blueberries can also be used in this recipe. Mix them with the jelly and lemon juice while they are still frozen.