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Blueberry-Topped Lemon Ice-Cream Pie

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Betty Crocker Kitchens
Updated Sep 30, 2009
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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.

Blueberry-Topped Lemon Ice-Cream Pie

  • Prep Time 10 min
  • Total 5 hr 35 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 1 package (6 ounces) ready-to-use vanilla wafer cookie crust
  • 1 pint (2 cups) vanilla ice cream, slightly softened
  • 1 pint (2 cups) lemon sherbet, slightly softened
  • 1/2 cup fresh blueberries
  • 1/4 cup blueberry preserves
  • 1 tablespoon lemon juice
  • Grated lemon peel, if desired

Instructions

  • Step 
    1
    Heat oven to 375°. 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.
  • Step 
    2
    Spread lemon sherbet over ice cream. Freeze 30 minutes.
  • Step 
    3
    Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
  • Step 
    4
    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.

Nutrition

350 Calories
16g Total Fat
4g Protein
48g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
30%
Trans Fat
3g
Cholesterol
20mg
6%
Sodium
250mg
10%
Potassium
170mg
5%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
11%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
6%
6%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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