Peach-Blueberry Ice Cream Pie
A delightful frozen dessert combining fresh blueberries and peach ice cream in a spiced gingersnap cookie crust, topped with whipped cream and crystallized ginger.
Ingredients
- •6 ounces gingersnap cookies
- •2 tablespoons unsalted butter
- •1 tablespoon heavy cream
- •2 cups fresh blueberries
- •⅓ cup sugar
- •¼ cup fresh lemon juice
- •1 pint peach ice cream
- •2 cups whipped cream
- •¼ cup crystallized ginger
Cooking Instructions
- 1.
Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
30 min
- 2.
Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
60 min
- 3.
Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
15 min
- 4.
Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
360 min
- 5.
Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.
10 min
