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.
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.
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