Saturday, July 7, 2012

Peach-Blueberry Ice Cream Pie

Peach-Blueberry Ice Cream Pie


  • 6ouncesgingersnap cookies
  • 2tablespoonsunsalted butter, melted
  • 1tablespoonheavy cream
  • 2cupsfresh blueberries, divided
  • 1/3cupsugar
  • 1/4cupfresh lemon juice
  • 1pintpeach ice cream, softened in refrigerator for 20 minutes
  • 2cupswhipped cream (made from 1 cup heavy cream)
  • 1/4cupchopped crystallized ginger


  • 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-inch pie dish. Chill until firm, at least 30 minutes.
  • Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
  • 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.
  • 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.
  • 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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