Blackberry-Lemon Ice Cream Pie

Blackberry-Lemon Ice Cream Pie

4 Reviews
From: EatingWell Magazine, July/August 2014

In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups coarsely crumbled gingersnap cookies (see Tip)
  • 3 tablespoons canola oil
  • ¾ cup heavy cream
  • ⅓ cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 3 cups blackberries, divided
  • 2 teaspoons lemon zest


  • Active

  • Ready In

  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
  • Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
  • Equipment: 9-inch pie pan (not deep dish)
  • For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 279 calories; 16 g fat(6 g sat); 3 g fiber; 31 g carbohydrates; 5 g protein; 42 mcg folate; 31 mg cholesterol; 17 g sugars; 12 g added sugars; 447 IU vitamin A; 12 mg vitamin C; 79 mg calcium; 2 mg iron; 117 mg sodium; 213 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, 3 fat

Reviews 4

October 09, 2015
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By: EatingWell User
This is absolutely delicious! A fantastic way to use my garden blackberries. My family loves it!
May 23, 2015
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By: EatingWell User
Delish Flavor is wonderful! I too cannot get this to defrost! Had it in fridge, the on counter for can I make this more creamy too? We devour it anyway frozen.
February 01, 2015
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By: EatingWell User
Good flavor I followed directions, make my own whipped cream with the heavy cream and used chiobani vanilla yogurt. This was not creamy, very icy. Flavor was a big hit! How can I make this more creamy? Froze overnight and took out on counter for about 1 1/2 hours Pros: Flavor Cons: Would not defrost/ more like ice crystals
July 29, 2014
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By: EatingWell User
made this with fresh raspberries This was so light and refreshing. Delicious!!!!
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