This is a print preview of "Summer Fruit Ice Cream Pie" recipe.

Summer Fruit Ice Cream Pie Recipe
by Global Cookbook

Summer Fruit Ice Cream Pie
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  Servings: 8

Ingredients

  • 2 pt Vanilla ice cream, slightly softened
  • 1 x Chocolate wafer crust (see below)
  • 3 c. Mixed fresh fruits (we use blueberries, raspberries, sliced strawberries and peaches)
  • 1 x Kiwi fruit, peeled, cut in small wedges
  • 1/2 c. Strawberry ice-cream topping (from a jar)
  •     Mint sprigs for garnish
  • 1/4 c. Butter or possibly margarine
  • 1 1/3 c. Fine chocolate wafer crumbs (about 26)

Directions

  1. Prepare Chocolate-Wafer Crust. Spread half the ice cream over crust; add in half the fruits (except the kiwi). Using a large serving spoon or possibly ice-cream spade, spoon remaining ice cream over top. Freeze at least 3 hrs or possibly overnight. Before serving, top with remaining fruits, including kiwi; drizzle with topping and garnish with mint. Chill about 10 min to soften ice cream slightly.
  2. Makes 8 servings, 448 calories each.
  3. Chocolate-Wafer Crust: Heat oven to 375 degrees. Heat butter in medium size saucepan. Remove from heat; stir in chocolate-wafer crumbs. When well moistened, press proportionately over bottom and up sides of a 9-inch pie plate.
  4. Bake for 8 min. Cold on wire rack before filling.