Introduction

This Blackberry Ice Cream Pie is a perfect balance of fruity sweetness and creamy richness. With a cinnamon-spiced cookie crust and layers of homemade blackberry sauce swirling through smooth vanilla ice cream, it’s a delightful treat for warm days and special occasions.

Blackberry Ice Cream Pie Recipe - Recipe Image

Ingredients

1 pound (454 grams) fresh blackberries
1/2 cup (100 grams) granulated sugar
1 tablespoon lemon juice
9 ounces (255 grams) almond cookies
4 tablespoons (56 grams) unsalted butter, melted
1 1/2 teaspoons ground cinnamon
2 cups (480 ml) heavy whipping cream
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream (for topping)
2 cups (300 grams) fresh blackberries (for garnish)

Instructions

Step 1: Wash the blackberries, then combine them with sugar and lemon juice in a 4-quart saucepan. Bring to a boil, reduce to medium heat, and cook until the berries are soft enough to be smashed, about 15 minutes.
Step 2: Strain the cooked berries through a fine mesh strainer using the back of a spoon to press out juice. Return the sauce to the pan and simmer until reduced to 3/4 cup and slightly thickened. Let cool to room temperature, then refrigerate.
Step 3: Process almond cookies in a food processor until fine crumbs form. Add cinnamon and pulse to combine.
Step 4: Transfer cookie crumbs to a bowl, add melted butter, and toss until crumbs are fully coated and can clump together when squeezed.
Step 5: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Freeze the crust for one hour.
Step 6: Chill the sweetened condensed milk and mixer beaters in the refrigerator before making the filling.
Step 7: Beat 2 cups of heavy whipping cream with vanilla extract until medium to stiff peaks form. Fold in sweetened condensed milk gently until combined.
Step 8: To assemble, spread one-third of the ice cream filling into the chilled crust, drizzle one-third of the blackberry sauce over it, and swirl gently. Repeat layering two more times for three layers total.
Step 9: Freeze the assembled pie uncovered for 2 hours, then cover with plastic wrap and freeze for at least 4 more hours or overnight.
Step 10: Before serving, whip 1 cup of heavy cream to soft peaks. Remove pie from freezer, top with whipped cream, and garnish with fresh blackberries.

Tips & Variations

Use almond cookies or graham crackers for a nutty crust flavor; digestive biscuits work well too.
For a sweeter pie, add a little extra sugar to the blackberry sauce if the berries are tart.
If you prefer a smoother sauce, strain twice or blend before straining.
The pie crust can be made a day ahead and kept frozen until needed.
Substitute heavy cream with coconut cream for a dairy-free version, though texture will vary.

Storage

Store the completed ice cream pie tightly wrapped in plastic wrap in the freezer for up to one week. To serve, allow it to thaw for about 10 minutes at room temperature for easier slicing. Leftover slices can be stored in an airtight container in the freezer.

How to Serve

The image shows a slice of blackberry cream pie on a white plate, placed on a white marbled surface. The pie slice has four main layers: a light brown crumbly crust at the bottom, a thick white cream layer above it, a layer of white cream swirled with dark purple blackberry sauce in the middle, and a topping of fluffy white whipped cream. Fresh blackberries are placed on top of the whipped cream and around the slice on the plate. In the background, the rest of the pie in a clear glass pie dish is visible, showing the same layers with more blackberries on top. A silver spoon rests next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries can be used for the sauce. Thaw them fully and drain excess liquid before cooking to avoid a watery sauce.

How do I prevent the ice cream filling from becoming grainy?

Make sure not to overbeat the heavy cream; stop when medium to stiff peaks form. Gently fold in the sweetened condensed milk to keep the mixture smooth and creamy.