Here is your new summer no-bake dessert! Cool, creamy, & refreshing this Berries & Cream Ice Cream Pie is perfection. You can make it with homemade or store-bought ice cream. This easy ice cream pie recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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.
No-Bake Crust for Ice Cream Pie
I use a no-bake crust that is a combination of almond flour, almond butter, butter, and sweetener that is inspired by the crust my friend Sarah of Mrs. Criddle's Kitchen posted a few days ago. She uses the crust in her gorgeous fruit tart. I made a few tweaks for my taste buds and 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.
How to Make Berry Ice Cream
My ice creams are normally a combo of heavy cream, half and half, and almond milk. For this ice cream pie, I decided to skip the almond milk and add yogurt and cottage cheese to thicken it and add protein.
I do use raw egg yolks in all of my ice cream recipes. The addition of the egg yolks makes the ice cream creamier. Since eggs are a naturally low carb ingredient they work well for ice cream. If you are concerned about using raw yolks you can purchase pasteurized eggs. Or you can temper the ice cream by heating it and then cooling it before churning.
The glycerin is optional but highly recommended in this recipe. It helps the pie not to freeze too hard to cut. If you use glycerin you only need to let the pie sit out for about 10 minutes before cutting. If you do not it might take up to an hour.
Also, this ice cream recipe 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.
How to Assemble an Ice Cream Pie
1. Make one no-bake pie crust
2. Make the ice cream
3. Pour the ice cream into the crust
4. Freeze until firm
5. If desired, top with whipped cream and decorate with fresh berries
What if I don't have an Ice Cream Maker?
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.
Other Low Carb Frozen Treats:
Chocolate Chip Cookie Dough Ice Cream Sandwiches
Cinnamon Roll Ice Cream w/ a Cream Cheese Swirl
Homemade Strawberry Ice Cream Recipe with Ricotta
Berries & Cream Keto Popsicles
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Ingredients
Ice Cream Ingredients:
- 2 cups heavy cream
- 1 cup half and half
- ½ cup plain greek yogurt
- ½ cup 4% cottage cheese
- 3 egg yolks
- ½ cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tbsp vanilla
- 1 tbsp glycerin
- 1.5 cups frozen mixed berries
No-Bake Crust:
- 2 cups almond flour
- ½ cup salted butter melted
- ¼ cup almond butter
- ¼ cup Trim Healthy Mama Gentle Sweet or my sweetener
To Assemble:
- one no bake pie crust
- ⅔ of the batch of the ice cream above
- 1 cup heavy whipping cream
- 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- fresh berries
Instructions
- 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 manufacturer's 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 ⅔ 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.
Notes
Nutrition
Originally Published June 30, 2016. Revised and Republished April 25, 2019.
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Amanda says
Oh! My pregnant friend has loved the various versions of this..says has really hit the spot during her first trimester nausea!
Amanda says
I have made a few variations of this & family loves!! For chocolate I leave out berries & added 1/4cu cocoa (no extra sweetener needed). For key lime leave out berries (& next time I’ll leave out vanilla flavoring as I think it cut back on key lime flavor so had to add more). Added 1/2 cup plus 2 TBSP Key lime flavoring—no sugar one). Today I plan to make banana leaving out berries & using 2tsp banana extract. I may mash one banana as the carb content for entire pie would be ~25 so 8 slices gives you about 3g (for added banana) per slice. My next may be coconut using some shredded flakes & coconut extract. I found out my dad loves cream pies & these are the closest he’s had to his what remembers from his childhood! My SIL says this is the closest to real ice cream she’s had & so far everyone loves chocolate the best!
Lisa says
Is there a substitute for the glycerin
Taryn says
Vodka might work. I've seen it used in other low carb ice cream recipes.
Cheryl Dillenbeck says
What size pie crust is this?
Taryn says
A standard 9 inch pie.
Jeannine Stanke says
What Ice cream maker do you use?
Taryn says
I have a Cuisinart 1.5 quart ice cream maker.
Samantha says
I made this last summer and can't wait to make it again for Memorial Day...SO yummy!
Justine says
Love this! Will be perfect for bringing to BBQs this summer!
Gayle Wells says
I would like to make this berry pie for the Fourth of July. Thank you.
Laura join says
Hi Gayle! An excellent sweetener I use is called pyure they carry it at my Walmart in Ohio. To figure out the amount of sweetener to use I have learned how sweet my sweetener is in general (a little less sweet than super sweet blend and a little more sweet than gentle sweet) but the best advice I can give is to just experiment and try. When I'm not sure how much to use I get a general idea (like from the sweetener conversion chart) and then I taste whatever to see if it's sweet enough. Trial and error
Hope that helps
Nancy says
If you don't have an ice cream make any other suggestions? Like freeze and then put in vitamix?
Taryn says
Hi Nancy, you can substitute a "no churn ice cream" for my recipe. This one without the instant coffee should work: http://alldayidreamaboutfood.com/2015/06/low-carb-no-churn-coffee-ice-cream.html
Gayle Wells says
Not sure if I'm posting this the right way. I want to know if there is any other sweetener I could use instead of the gentle sweet? So far I've been able to get xylitol and organic liquid stevia. I also have nustevia.
Can anyone help me on how to use these together until I'm able to get what I need.
Taryn says
Hi Gayle, for this recipe you can just substitute another sweetener to taste. This chart may be helpful: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Gayle Wells says
I have a question about the THM Trim train taco soup. Is it S or FP. Not sure how this works. I wanted to make cheddar biscuits to go with it. Just had almond flour cream cheese eggs and butter. Will this be bad together for I'm trying to lose weight.
Thank you
Gayle
Taryn says
Hi Gayle,
That taco soup is a FP. You can have the biscuits with it to make it an S.