Blueberry-Topped Lemon Ice-Cream Pie

 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.



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

Steps

1 Heat 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.

2 Spread lemon sherbet over ice cream. Freeze 30 minutes.

3 Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.

4 Mix 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.

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