Recipe Image

Blackberry-Lemon Ice Cream Pie

  • 25 m
  • 5 h 40 m
EatingWell Test Kitchen
“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

    • 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

Directions

  • 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.
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