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Blueberry Ice Cream Pie
Amanda Powell
A velvety blueberry ice cream pie that makes the perfect cool-down treat
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Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course
ice cream
Servings
1
9-inch pie
Calories
241
kcal
Cook Mode
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Ingredients
1x
2x
3x
1 ½
cups
finely crushed Blueberry Cheerios
6
tablespoons
unsalted butter
melted
4
cups
vanilla ice cream
softened
¼
cup
blueberry jam
thinned
Whipped cream
for decoration
Instructions
Mix together the crushed cereal and the butter together until it resembles wet sand. Press into a 9-inch pie dish. Freeze until needed.
In a bowl, lightly stir together the blueberry syrup and the ice cream so there are streaks of syrup through the ice cream, do not fully incorporated.
Pour into the pie dish and spread.
Freeze until solid. Top with whipped cream.
Nutrition
Serving:
1
slice
Calories:
241
kcal
Carbohydrates:
26
g
Protein:
3
g
Fat:
15
g
Saturated Fat:
9
g
Polyunsaturated Fat:
5
g
Cholesterol:
47
mg
Sodium:
67
mg
Fiber:
1
g
Sugar:
19
g
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