Lemon Icebox Ice Cream Pie

What happens when you take something like Yarnell’s Lemon Icebox Pie ice cream and turn it into a pie?

Pie Inception.

That’s right.

This recipe comes together pretty quickly, but does require some freeze time. So make the pie a day ahead of when you’re wanting to have it. The sweet blueberries work perfectly against the tartness of the pie and the graham cracker crust gives it a little extra bite. Baking the crust adds a depth of flavor that you don’t get from a store-bought graham cracker crust (but you could totally use one if you’re crunched for time).

Crust ingredients:
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/2 cup butter

Ingredients

Blueberry compote:
1 pint blueberries
1/2 cup sugar
1/4 cup lemon juice

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The crust is pretty easy: just melt the butter and mix with graham cracker crumbs and sugar until combined.

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Press into pie tin and bake at 350° for 10 minutes. In this version, I put everything into a large 10″ glass dish. I have since made it in a smaller metal tin. In the large glass, it was a thin crust and I used all the ice cream. In the 9″ tin, it was a thick crust and I only needed about half the ice cream. Just adjust as necessary. This isn’t an exact recipe, so use as much or as little as you need of both.

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Once the pie crust is cooled, begin scooping the softened ice cream into the dish until full. You can go with a flat level pie or mound it up!

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To make the blueberry compote, combine sugar, blueberries and lemon juice. Cook over medium high heat until the berries burst and the syrup takes on a deep color. It should begin to thicken on the stove (and will continue to thicken as it cools).

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The blueberry compote can be served warm or cool. Personally, I like it warm – it becomes a reverse cobbler in which the warm berries melt some of the ice cream. It’s beyond delicious!

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Keep any leftovers (ha!) in the freezer and compote stored in the refrigerator.

treatsie

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