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Peach-blueberry ice cream pie

Makes 8 servings

Ingredients

  • 6 oz Mi-Del gluten-free gingersnap cookies
  • 2 tbsp softened Earth Balance or coconut oil, melted (or use any non-hydrogenated, vegan margarine)
  • 1 tbsp So-Delicious French Vanilla Coconut Milk Non-dairy Creamer
  • 2 cups fresh blueberries, divided
  • 1/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 pint peach ice cream, softened in refrigerator for 20 minutes (see notes for dairy-free options)
  • 2 cups TruWhip All-natural whipped topping
  • ¼ cup + 2 tbsp chopped crystallized ginger

Directions


Grind up the cookies in a food processor until you get a fine crumb. You should have about 1-⅓ cups.

Put the cookie crumbs into a medium-sized bowl, and add the margarine and creamer. Mix well. Press the mixture firmly onto the bottom and sides of a 9-inch pie dish. Place it in the freezer for about 30 minutes, to firm up.

Toss 1-3/4 cups of the blueberries plus sugar and lemon juice in another bowl, and set this aside for about an hour at room temperature, for the flavors to marry.

Next, transfer the blueberry mixture to a heavy-bottomed pot, and cook on medium heat, for about 10-15 minutes. This will soften the berries and release their juices. 

Strain the berries through a fine-mesh strainer, over a medium bowl. Reserve the berries and juice in separate bowls, cover, and chill.

Gently fold the blueberries into the softened ice cream. Optional: Mix in a couple tablespoons of the crystallized ginger. 
Spread the ice cream into the crust, and smooth out the top. 
Spread the whipped topping evenly over the top. Sprinkle with the remaining blueberries and crystallized ginger. 

Put the the pie back into the freezer to firm up, about 6 hours or overnight. (You'll want to put the pie into something that you can cover it in a way that won't smush the top.)

Just before you're ready to serve it, put the pie in the refrigerator for 10-15 min, or until it has softened just enough to slice. At this time, you might want to cut the whole pie, and make it a little easier to get out single servings (so you don't have to soften the whole pie next time you want a piece!). Optional: Drizzle pie with reserved blueberry juice upon serving.
Nutrition

Serving size: 1/8 pie slice

 Calories 
 Fat 
 Sat. Fat 
 Carbs 
 Fiber       
 Sugar 
 Protein