Blackberry Ice Cream Pie

5 from 10 votes

This 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. It's an easy recipe that will impress your friends and family.

Prep Time30

Cook Time15

Chilling4

Course: Dessert

Cuisine: American

Servings:

Calories: 520kcal

Author: Cheryl Norris

Ingredients

Blackberry Sauce

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 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract

Pie Topping

1 cup (240 ml) heavy cream
2 cups (300 grams) fresh blackberries

Instructions

Blackberry Sauce

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.

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 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.

Notes

Substitutions:
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

Nutrition