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Red, White, and Blue Ice Cream Pie
We have a strong affinity for ice cream pies because of how so easy they are to make. This pie is also gorgeous to look at and very cool and refreshing, making it the perfect finish to a great summer meal. Don't be afraid to use this recipe all summer long, it is too good to save just for the Fourth of July.
Prepared shortbread piecrust
1 pint softened blueberry and cream ice cream
2 cups sliced strawberries, divided
1 pint softened strawberry ice cream
2 cups blueberries, divided
1 cup sweetened whipped cream or whipped topping
Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust. Top with half of the sliced strawberries. Freeze for one hour. Top with the strawberry ice cream and smooth to form an even layer. Top with half of the blueberries. Freeze for two hours. Top with the whipped cream or topping and the remaining berries. Serve immediately, or cover and freeze for up to 48 hours before serving. Let the pie sit in the refrigerator for 30 minutes before cutting and serving.
Makes 8 servings.
Preparation Time: 15 minutes
Freezing Time: 3 hours
Total Time: 3 hours, 15 minutes
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