My blog didn’t have a single recipe that had both red and blue for the 4th of July. I had to remedy that and what better way to that than with a no bake ice cream pie. This has layers of an almond pastry that is reminiscent of a graham cracker crust, a creamy vanilla ice cream studded with mixed berries, fresh whipped cream, and then more berries to show off the red, white, and blue.
My friend Sarah of Mrs. Criddle’s Kitchen posted a gorgeous fruit tart a few days ago and she generously said I could link to her crust. It is amazing. I had to refrain from eating all of it before I could press it into the pie plate. I did a little too much taste testing as is.
Note: This makes more ice cream than you need for the pie. You will end up with an extra pint or so. Just freeze the excess separately (after churning) and enjoy when the pie is gone and you wish it wasn’t.
Ice Cream Ingredients:
2 cups heavy cream
1 cup half and half
1/2 cup plain greek yogurt
1/2 cup 4% cottage cheese
3 egg yolks
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp vanilla
1 tbsp glycerin
1.5 cups frozen mixed berries
To Assemble:
one no bake pie crust (I used this one from Mrs. Criddle’s Kitchen) – I did add about 1/2 cup extra almond flour until it was thick enough to press out with my fingers
2/3 of the batch of the ice cream above
1 cup heavy whipping cream
1 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
fresh berries
Directions:
Combine all the ice cream ingredients (except the berries) in a blender and process until smooth. Churn in an ice cream maker according to the manufacturers instructions.
Meanwhile, prepare the pie crust. Chill while the ice cream is churning.
When the ice cream is ready gently stir in the berries. Spoon 2/3 of it unto the pie crust. Save the rest for another use (or just eat it). Freeze the pie for at least 5-6 hours.
Ten minutes before serving remove the pie from the freezer. Whip the heavy cream until stiff peaks form. Mix in the sweetener. Use the whipped cream to top the pie. Decorate with fresh berries. Slice and serve.
Tip: If you don’t own an ice cream machine you can mix berries into store bought ice cream and then continue with the rest of the recipe.
- 2 cups heavy cream
- 1 cup half and half
- 1/2 cup plain greek yogurt
- 1/2 cup 4% cottage cheese
- 3 egg yolks
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1 tbsp vanilla
- 1 tbsp glycerin
- 1.5 cups frozen mixed berries
- one no bake pie crust I used this one from Mrs. Criddle's Kitchen - I did add about 1/2 cup extra almond flour until it was thick enough to press out with my fingers
- 2/3 of the batch of the ice cream above
- 1 cup heavy whipping cream
- 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend
- fresh berries
- Combine all the ice cream ingredients (except the berries) in a blender and process until smooth. Churn in an ice cream maker according to the manufacturers instructions.
- Meanwhile, prepare the pie crust. Chill while the ice cream is churning.
- When the ice cream is ready gently stir in the berries. Spoon 2/3 of it unto the pie crust. Save the rest for another use (or just eat it). Freeze the pie for at least 5-6 hours.
- Ten minutes before serving remove the pie from the freezer. Whip the heavy cream until stiff peaks form. Mix in the sweetener. Use the whipped cream to top the pie. Decorate with fresh berries. Slice and serve.
- Tip: If you don't own an ice cream machine you can mix berries into store bought ice cream and then continue with the rest of the recipe.
Want updates?
Subscribe to email updates on the right of this page.
deborah says
Gayle Wells says
Laura join says
Nancy says
Taryn says
Gayle Wells says
Taryn says
Gayle Wells says
Taryn says