I couldn’t let the Fourth of July pass without sharing a wonderful red, white and blue dessert recipe with you guys And boy, is it a good one!
This isn’t your ordinary pie – first of all, the crust is made out of crushed up ice cream cones. How can you go wrong with that?!
Then it’s layered with ice cream, blueberry syrup, more ice cream, strawberry syrup – and you guessed it, more ice cream. The whole thing is finished off with a lovely layer of whipped cream and berries.
I made my own strawberry and blueberry sauce (recipes included below), but if you are pressed for time you could use store bought sauce and this would still be just as impressive!
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 12 sugar cones, crushed (about 2 cups)
- 2 cups blueberries, rinsed
- ¼ cup sugar
- 1½ teaspoons cornstarch
- 3 teaspoons freshly squeezed lemon juice
- 1 tablespoon water
- 2 cups strawberries, rinsed and sliced
- 4 tablespoons sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 pint vanilla ice cream
- 1 cup of the Blueberry Sauce, chilled
- 1 cup Strawberry Sauce, chilled
- ½ cup whipped cream
- Fresh blueberries and strawberries to garnish
- Combine crushed sugar cones, honey and butter and stir well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.
- In a medium nonreactive saucepan, combine blueberries and sugar over medium heat, until the blueberries begin to release their juices. In a small bowl combine cornstarch, water and lemon juice. Mix together until lump free then add cornstarch mixture to blueberries.
- Bring blueberry mixture to a boil, reduce to a simmer and cook for 1 minute. Remove from heat and let cool completely.
- In a food processor or blender, puree 1 cup of strawberries, sugar and lemon juice until smooth. Put remaining strawberries in a bowl and lightly mash. Stir in strawberry puree until well combined. Set aside.
- Place ice cream in the refrigerator 30-40 minutes before assembly of the pie to soften.
- Spoon ⅓ of the ice cream into prepared crust. Spread in even layer. and top with the cooled blueberry sauce. Freeze for 30 minutes until firm.
- Spread another ⅓ of the ice cream over the layer of blueberry sauce, taking care to spread in an even layer. Top with a layer of strawberry sauce and Freeze for 30 minutes or until firm.
- Add the remaining ice cream to the pie and spread to edges. Cover the surface with plastic wrap and freeze at least 8 hours or until ready to serve.
- To serve: Spread an even layer of whipped cream over the ice cream, and top with blueberries and strawberries.