It’s hard to beat a light, fruity ice cream pie on a hot summer’s day. It doesn’t get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.
package (6 ounces) ready-to-use vanilla wafer cookie crust
pint (2 cups) vanilla ice cream, slightly softened
pint (2 cups) lemon sherbet, slightly softened
cup fresh blueberries
cup blueberry preserves
tablespoon lemon juice
Grated lemon peel, if desired
Heat oven to 375º. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
Spread lemon sherbet over ice cream. Freeze 30 minutes.
Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.
Go from lemon to orange by using orange sherbet for the pie, orange juice for the topping and grated orange peel for the garnish.
If the ice cream and sherbet begin to melt before you’re done, place them—along with the rest of the pie—in the freezer until slightly firm, about 15 minutes.
Frozen blueberries work well in this recipe. Mix them with the preserves and lemon juice while they’re still frozen.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.