This Blackberry Ice Cream Pie is the perfect summer dessert. It’s a delicious no-bake dessert made with an almond cookie crust and a no-churn blackberry ice cream. When you’re ready to serve top it with whipped cream and fresh blackberries for a crowd-pleasing dessert.
For this recipe, I’m partnering with Kitchen Kaboodle, a locally owned kitchenware store in Portland, OR my hometown. Kitchen Kaboodle is where I’ve gone for years for my kitchen supplies. They have a great selection, the staff is super friendly and I can find everything from cookie cutters to pressure cookers. They're the perfect place to shop when you want to make your house a home.
- Pie Ingredients
- How to Make the Ice Cream Pie
- How to Make the Blackberry Sauce
- How to Make the Cookie Crust
- How to Make the Ice Cream Filling
- How to Assemble the Pie
- How to Serve the Pie
- Pro Tips for Making This Recipe
- Recipe - Frequently Asked Questions
- If You Like This Pie Try These Recipes
- Blackberry Ice Cream Pie
Blackberry is one of my favorite ice cream flavors. I love the combination of sweet cream and tart berries, so I decided it would be a great flavor for my first ice cream pie. It's a great dessert for hot days, because no one wants to turn on the oven on hot summer days.
After making it, I've decided that this pie is my new favorite ice cream dessert. It's such a simple dessert. It's easy to make and it's absolutely delicious. So next time you're looking for a sweet treat for your family or friends try this delicious pie recipe.
Here's what you'll need for this yummy make-ahead treat:
- Fresh Blackberries: Fresh blackberries are the star of this delicious sweet treat. You can use frozen berries if fresh berries are not available
- Granulated Sugar: Is used to sweeten the blackberry sauce and to help thicken it.
- Lemon Juice: Lemon juice brightens the flavor of the blackberries
- Almond Cookies: Almond is a natural pairing with blackberries and the combination tastes really good in this pie. If you can’t find almond cookies, you can use graham crackers or even chocolate wafers.
- Ground Cinnamon: Ground cinnamon is added to the almond cookies. If you’re using another cookie omit the ground cinnamon.
- Unsalted Butter: The butter helps hold the crumbs together
- Heavy Whipping Cream: The heavy cream is combined with the condensed milk to make the no-churn ice cream.
- Sweetened Condensed Milk: The condensed milk provides sweetness and keeps the ice cream scoopable.
- Vanilla Extract: Adds a nice flavor to the ice cream filling.
In my recipe for Passion Fruit Ice Cream, I explain how heavy cream and sweetened condensed milk combine to make delicious ice cream.
How to Make the Ice Cream Pie
This easy pie recipe has two components: the blackberry ice cream pie filling and the almond cookie crust. Both take minutes to make and the final pie is creamy, slightly tart, and nutty.
How to Make the Blackberry Sauce
Wash the blackberries. Combine the blackberries, sugar, and lemon juice in a medium saucepan and cook the blackberries until the berries are soft enough to easily press with the back of a spoon.
Press the blackberries through a fine mesh strainer to remove the seeds. You should have about a cup of blackberry sauce. Return the sauce to the saucepan and cook it over medium heat until it’s reduced to 3/4 cup.
Let it cool to room temperature and then refrigerate it before adding it to the ice cream filling.
How to Make the Cookie Crust
Place the cookies in a food processor and process until they resemble fine crumbs. Add the ground cinnamon and process until the cinnamon is combined with the crumbs.
Pour the cookie crumbs into a bowl and add the melted butter. Toss the crumbs with the butter until all the crumbs are coated with the butter and you can squeeze the cookie crumbs into a clump.
Press the cookie crumbs into the bottom and up the sides of a 9-inch pie plate and place it in the freezer for one hour. The pie crust can be made up to a day in advance and frozen until you're ready to assemble the pie.
For this recipe, I used an Anchor Hocking glass pie plate. It's well made and can be used in the freezer or the oven. It’s also a pretty pie plate with a fluted rim and is perfect for entertaining. I bought mine at Kitchen Kaboodle, but you can also shop for it online.
How to Make the Ice Cream Filling
Place the heavy whipping cream and the vanilla extract in the bowl of a stand mixer and whip the cream to stiff peaks. Pour the sweetened condensed milk into the cream and use a silicone spatula to fold it into the whipped cream.
How to Assemble the Pie
Remove the pie crust from the freezer. Spoon 1/3 of the filling into the bottom of the prepared crust and use an offset knife to spread the ice cream into an even layer. Drizzle one-third of the blackberry sauce over the ice cream and swirl through the ice cream. Repeat this step two more times.
Place the pie in the freezer and let it freeze for two hours. Cover it with plastic wrap and let it freeze for another 4 hours or overnight.
How to Serve the Pie
Before removing the pie from the freezer wash dry about 1 cup of fresh blackberries and whip 1 cup of heavy cream to soft peaks.
To impress your guests, remove the pie from the freezer and top it with whipped cream and fresh berries. To cut the pie run a sharp knife under hot water, dry it off, and cut a slice of the pie. The pie should be served the same day if topped with whipped cream and berries.
Without topping the ice cream pie will last in the freezer, covered, for up to one week.
Pro Tips for Making This Recipe
- To whip the cream, whip it at medium speed until stiff peaks form. Whipping the cream on medium speed will produce a more stable cream.
- Make sure the cream is whipped to stiff peaks before adding the sweetened condensed milk. Otherwise, the ice cream will not have the right volume.
- You can replace the almond cookie crust with graham cracker crust or a chocolate cookie crust made with oreo cookies.
- The blackberries can be replaced with strawberries to make a delicious strawberry ice cream filling or raspberries.
- You can use your favorite store-bought ice cream flavor, let it soften at room temperature for 5-10 minutes, and then fill the pie crust.
Recipe - Frequently Asked Questions
The pie can be frozen for up to two weeks wrapped in plastic wrap.
Yes, you can use your favorite gluten-free cookie in place of the almond cookies.
Yes, you can use your favorite store-bought ice cream. Let it sit at room temperature until it is soft enough to spread into the pie crust.
If You Like This Pie Try These Recipes
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Blackberry Ice Cream Pie
- 1 pound (454 grams) fresh blackberries
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon lemon juice
Almond Cookie Crust
- 9 ounces (255 grams) almond cookies
- 4 tablespoons (56 grams ) unsalted butter melted
- 1-1/2 teaspoons ground cinnamon
Vanilla Ice Cream
- 2 cups (480 ml) heavy whipping cream
- 1 can (14-ounce ) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- 2 cups (300 grams) fresh blackberries
- Wash the blackberries. Place them in a 4-quart saucepan with the sugar and lemon juice. Bring the berries to a boil and then reduce the heat to medium. Cook the blackberries until the berries are soft enough to be easily smashed with the back of a spoon., about 15 minutes.
- Pour the berries into a fine mesh strainer and use the back of a large spoon to press the berries through the strainer. You’ll have about 1 cup of blackberry sauce. Return the sauce to the pan and cook on medium heat until it is reduced to 3/4 cup and slightly thicker.
- Pour the sauce into a heatproof container. Cool to room temperature and then refrigerate it until the pie is assembled.
- Place the cookies in a food processor and process until they resemble fine crumbs. Add the ground cinnamon and process until the cinnamon is combined with the crumbs.
- Pour the cookie crumbs into a bowl and add the melted butter. Toss the crumbs with the butter until all the crumbs are coated with the butter and you can squeeze the cookies crumbs with your hand into a clump.
- Press the cookie crumbs into the bottom and up the sides a 9-inch pie plate and place it in the freezer for one hour. While the crust is chilling make the ice cream filling. The pie crust can be made up to a day in advance and frozen until you’re ready to assemble the pie.
Vanilla Ice Cream Filling
- Place the can of sweetened condensed milk in the refrigerator the day before making the ice cream. Place the beaters or the whisk for your mixer in the refrigerator 30 minutes before whipping the cream.
- In a large bowl beat the heavy cream and vanilla extract on medium speed until medium to stiff peaks. Stiff peaks stand straight up when the beaters or whisk are lifted straight up. If the peaks droop over a little bit that is okay. It’s better to slightly under beat the whipped cream than to overbeat it and end up with a grainy texture.
- Add the sweetened condensed milk to the whipped cream. Fold the condensed milk into the whipped cream with a large silicone spatula making sure to scoop from the bottom of the bowl.
Assemble the Pie
- Remove the pie crust from the freezer. Spoon 1/3 of the ice cream filling into the bottom of the pie crust and use an offset knife to spread the ice cream into an even layer. Drizzle 1/3 of the blackberry sauce over ice cream and swirl through the ice cream. Repeat this step two more times. You’ll have three alternating layers of ice cream and blackberry sauce.
- Place the pie in the freezer for two hours. Cover it with plastic wrap and let it continue to freeze for another 4 hours or overnight.
Serve the Ice Cream Pie
- When ready to serve the pie, whip 1 cup of heavy cream to soft peaks. Remove the pie from the freezer and decorate the top of the pie with whipped cream and fresh blackberries.
The almond cookies can be replaced with an equal amount of graham crackers or Oreos.
The blackberries can be replaced with an equal amount of strawberries or raspberries