April 19, 2024
Blueberry-Vanilla Ice Cream Pie
Frozen pie made with vanilla ice cream and pureed blueberries in a crushed ice cream cone crust
Minutes Prep time: 45
Minutes Total time: 600
Servings: 10
Difficulty: easy
Ingredients
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pkg (4 oz each) sugar ice cream cones, finely crushed (1 pkg = about 1-1/2 cups crumbs)
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3 tablespoons granulated sugar
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1/3 cup Fleischmann's® Original-stick, melted
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2-1/2 cups blueberries
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1 carton (1.75 qt each) vanilla light ice cream
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1/2 cup blueberries
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Reddi-wip® Original Dairy Whipped Topping
Blueberry-Vanilla Ice Cream Pie
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 263 mg | 26% |
| Carbohydrate | 67 g | 22% |
| Cholesterol | 46 mg | 15% |
| Total Fat | 14 g | 22% |
| Iron | 1 mg | 5% |
| Calories | 430 kcal | 22% |
| Sodium | 210 mg | 9% |
| Protein | 9 g | 18% |
| Saturated Fat | 6 g | 32% |
| Sugars | 47 g | 5% |
| Vitamin C | 6 mg | 10% |
Directions
Directions
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Step one
Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Mix cone crumbs, sugar and Fleischmann’s in medium bowl until well blended; press firmly onto bottom and up side of prepared pie plate. Bake 8 minutes. Cool completely on wire rack.
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Step two
Place 2-1/2 cups blueberries in blender or food processor container; cover. Blend until almost smooth. Place in large bowl. Add ice cream and remaining 1/2 cup blueberries; stir until well blended. Cover. Freeze 30 to 45 minutes, or until mixture mounds easily, stirring occasionally.
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Step three
Spoon into prepared crust; cover. Freeze 8 hours, or until firm.
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Step four
Let pie stand at room temperature 15 minutes before cutting into wedges. Top each slice with a serving of Reddi-wip just before serving.
Preparation images
Blueberry-Vanilla Ice Cream Pie
Nutrition information
