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Blackberry Ice Cream Pie Recipe

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★★★★★

4.8 from 127 reviews

This Blackberry Ice Cream Pie is a refreshing and indulgent dessert combining homemade blackberry sauce, a spiced almond cookie crust, and creamy vanilla ice cream filling. The pie layers rich whipped cream and tangy blackberry sauce for a perfect balance of sweet and tart, ideal for summer gatherings or special occasions.

Ingredients

Scale

Blackberry Sauce

  • 1 pound (454 grams) fresh blackberries
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon lemon juice

Cookie Crust

  • 9 ounces (255 grams) almond cookies
  • 1–1/2 teaspoons ground cinnamon
  • 4 tablespoons (56 grams) unsalted butter, melted

Vanilla Ice Cream Filling

  • 2 cups (480 ml) heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup (240 ml) heavy cream
  • 2 cups (300 grams) fresh blackberries (for garnish)

Instructions

  1. Make the Blackberry Sauce: Wash the fresh blackberries thoroughly. Place them in a 4-quart saucepan along with granulated sugar and lemon juice. Bring the mixture to a boil, then reduce heat to medium and cook until the berries soften and can be easily mashed with the back of a spoon, about 15 minutes. Transfer the cooked berries to a fine mesh strainer and press through with a spoon to extract about 1 cup of sauce. Return the strained sauce to the pan and simmer on medium heat until it reduces to approximately 3/4 cup and thickens slightly. Pour into a heatproof container, cool to room temperature, then refrigerate until assembly.
  2. Prepare the Cookie Crust: Place almond cookies in a food processor and pulse until they resemble fine crumbs. Add ground cinnamon and pulse a few more times to combine. Transfer crumbs to a bowl, add melted butter, and mix well, ensuring crumbs are coated and can clump when squeezed. Press the cookie mixture evenly into the bottom and up the sides of a 9-inch pie plate. Freeze the crust for one hour to set. The crust can be prepared up to a day in advance and kept frozen.
  3. Make the Vanilla Ice Cream Filling: Refrigerate the sweetened condensed milk overnight and chill your mixer beaters or whisk 30 minutes before whipping. In a large bowl, whip 2 cups heavy cream with vanilla extract on medium speed until medium to stiff peaks form. Carefully fold in the sweetened condensed milk using a silicone spatula, ensuring to scrape the bottom of the bowl to evenly combine without deflating the whipped cream.
  4. Assemble the Pie: Remove the crust from the freezer. Spoon one-third of the ice cream filling into the crust and spread evenly with an offset knife. Drizzle one-third of the blackberry sauce over the ice cream and swirl gently through the layer. Repeat these layering steps two more times to create three alternating layers of ice cream and blackberry sauce. Freeze the assembled pie for 2 hours, cover with plastic wrap, and continue freezing for an additional 4 hours or overnight for best texture.
  5. Serve the Pie: Just before serving, whip 1 cup heavy cream to soft peaks. Remove the pie from the freezer and decorate the top with the freshly whipped cream and fresh blackberries for a beautiful and delicious finish.

Notes

  • The pie crust can be made a day ahead and kept frozen until ready to assemble.
  • Chilling your mixer beaters and sweetened condensed milk ahead of time helps achieve the perfect whipped cream texture.
  • Slightly under-whip the cream when making the filling to avoid a grainy texture.
  • Use an offset knife for even spreading of the ice cream layers and gentle swirling of the blackberry sauce.
  • If fresh blackberries are unavailable, frozen blackberries thawed and drained can be substituted.

Keywords: blackberry ice cream pie, no-churn ice cream pie, summer dessert, almond cookie crust, homemade ice cream pie

Find it online: https://freshrecipehub.com/blackberry-ice-cream-pie-recipe/