It’s hard to beat a light, fruity ice cream pie on a hot summer’s day. It doesn’t get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.
Blueberry-Topped Lemon Ice-Cream Pie
- Prep Time 10 min
- Total 5 hr 35 min
- Servings 8
- Ingredients 7
Ingredients
- 1 package (6 ounces) ready-to-use vanilla wafer cookie crust
- 1 pint (2 cups) vanilla ice cream, slightly softened
- 1 pint (2 cups) lemon sherbet, slightly softened
- 1/2 cup fresh blueberries
- 1/4 cup blueberry preserves
- 1 tablespoon lemon juice
- Grated lemon peel, if desired
Instructions
-
Step1Heat oven to 375°. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
-
Step2Spread lemon sherbet over ice cream. Freeze 30 minutes.
-
Step3Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
-
Step4Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.
Nutrition
350
Calories
16g
Total Fat
4g
Protein
48g
Total Carbohydrate
28g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 3g
- Cholesterol
- 20mg
- 6%
- Sodium
- 250mg
- 10%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 28g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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