Berries & Ice Cream Pie

May 16, 2022
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Photo by Bobbi Lin. Food stylist: Samantha Seneviratne. Prop stylist: Amanda Widis.
  • Prep time 3 hours 45 minutes
  • makes One 9-inch pie
Author Notes

Why should ice cream cakes get to have all the fun? I love to use ice cream as a simple pie filling. This recipe uses homemade blueberry ice cream, but you can also substitute your favorite store-bought berry ice cream. Or, mix it up completely, and apply this base idea to any cookie crumb crust and ice cream combos you can dream up. —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
  • 1 3/4 cups (210 grams) graham cracker crumbs
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon (2 grams) fine sea salt
  • 8 tablespoons (113 grams) unsalted butter, melted
  • 1 pint Blueberry Ice Cream (
  • 1 cup (340 grams) any-berry jam or preserves
  • 1 pint No-Churn Vanilla Ice Cream ( or store-bought vanilla ice cream
  • 1 1/2 cups (350 grams) heavy cream
  • 1/2 cup (56 grams) powdered sugar
  • 1 teaspoon (5 grams) vanilla extract
  • Fresh berries, for finishing (optional)
  1. In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix to combine. Press the mixture evenly into the base and up the sides of the pie plate. Freeze the crust until firm, at least 30 minutes.
  2. Soften the blueberry ice cream until it’s easily spreadable. Spoon into the frozen crust and spread into an even layer. Spoon the jam on top and spread into an even layer. Freeze until firm, at least 1 hour.
  3. Soften the vanilla ice cream until it’s easily spreadable. Spoon on top of the frozen pie and spread into an even layer. Freeze until very firm, at least 2 hours.
  4. In the bowl of a stand mixer (or using a hand mixer in a large bowl), whip the cream, powdered sugar, and vanilla to medium peaks.
  5. Top the pie with whipped cream and fresh fruit, if using. Keep the pie frozen until ready to slice and serve.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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