August has arrived and, of course, the heat of a thousand suns is upon us. So, our treats this week are extra cool and refreshing. Enjoy some ice cream pie with your kiddos (or alone on your favorite chair) and make yourself a sangria to help you wind down on a sweltering summer evening.
YUM!
Easy, sweet, and cool — just the treat we need on a hot summer day!
Blueberry Ice Cream Pie
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
For the filling:
2 cups vanilla ice cream, slightly softened
1 cup fresh or frozen blueberries
1 tablespoon lemon juice
1/4 cup sugar
For the topping:
1 cup whipped cream (store-bought or homemade)
Extra blueberries for garnish (optional)
Mint leaves for garnish (optional)
Instructions:
Prepare the crust:
Preheat your oven to 350°F.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for about 10 minutes, or until it is golden brown. Allow it to cool completely.
Prepare the filling:
In a blender or food processor, combine the blueberries, lemon juice, and sugar. Blend until smooth.
In a large bowl, fold the blueberry mixture into the softened ice cream until well combined.
Pour the ice cream mixture into the cooled pie crust, spreading it evenly.
Freeze the pie:
Place the pie in the freezer for at least 4 hours, or until it is firm.
Serve:
Before serving, allow the pie to sit at room temperature for about 10 minutes to make it easier to slice.
Top with whipped cream and garnish with extra blueberries and mint leaves, if desired. YUM!
CHEERS!
Put your feet up and sip on a cool glass of our Sweet Summer Sangria. You deserve this.
Sweet Summer Sangria
