Description
A light, fluffy ice cream pie made with store-bought blueberry ice cream, served on a gluten-free graham cracker pie crust and topped with a homemade blueberry sauce.
Ingredients
- 1 cup Heavy Whipping Cream
- 3-½ cups Tillamook Oregon Blueberry Patch Ice Cream, Softened
- 1 whole Graham Cracker Pie Crust, Store Bought Or Homemade (I Used Gluten Free)
- 2 cups Blueberries,fresh Or Frozen
- ¼ cups Water
- ½ Tablespoons Lemon Juice
- 1 Tablespoon Sugar (more To Taste)
Preparation
Add whipping cream into a mixing bowl. Using a mixer on high speed, whip the cream until thick. Add ice cream and beat until combined. Spoon into pie crust, smooth the top and place it in the freezer for 4 hours.
In a saucepan over medium low heat, add blueberries, water, lemon juice and sugar and cook until slightly thickened, stirring constantly, for about 10 minutes. This can be made in advance, just warm it in the microwave before serving, if desired. Note: Taste test the sauce to make sure it is sweet enough for you.
Cut ice cream into 10 slices and top with blueberry sauce.
