A light, fluffy ice cream pie made with blueberry ice cream, served on a gluten-free graham cracker pie crust and topped with a homemade blueberry sauce.
Serves: 10 slices
Ingredients
1 prepared graham cracker pie crust (I used gluten free)
1 cup heavy whipping cream
3½ cup Tillamook Oregon Blueberry Patch Ice Cream, softened
2 cups blueberries,fresh or frozen
¼ cup water
½ tbsp. lemon juice
1 tbsp. sugar (more to taste)
Instructions
In a mixer over high speed add whipping cream. Whip together until thick. Add ice cream and beat until combined. Spoon into pie crust an place in the freezer for 4 hours.
In a skillet over medium low heat, add blueberries, water, lemon juice and sugar and cook until slightly thickened; stirring constantly, about 10 minutes. This can be made in advance, just warm in the microwave, if desired. Note: Taste test the sauce to make sure it is sweet enough for you.
Cut ice cream into 10 slices and top with blueberry sauce.