Red, White, Blueberry Ice Cream Pie

Red, White, and Blueberry Ice Cream Pie with Granola Crust

Serves 8

For the crust: 

2 cups natural granola 

1/2 cup walnut pieces 

4 tablespoons melted coconut oil 

1 tablespoon agave syrup 

For the filling;

1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping:

6 oz. fresh raspberries (about 1 1/4 cups)

6 oz. fresh blueberries (about 1 1/4 cups) 

2 tablespoons agave syrup

2 tablespoons water 

1 lemon

1 teaspoon cornstarch

Preheat oven to 350 degrees F. 

In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely. 

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstasrch. 

In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely. 


Pour sauces into resealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.