Photo: Ian Dooley
Blueberry Ice Cream Pie
7 ingredients
10 min
10
openrecipes
A light, fluffy ice cream pie made with store-bought blueberry ice cream, served on a gluten-free graham cracker pie crust and topped with a homemade blueberry sauce.
Estimated Nutrition (whole recipe, rough)
313
Calories
4g
Protein
13g
Fat
49g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie Crust | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Heavy Whipping Cream
- 3-½ cups Tillamook Oregon Blueberry Patch Ice Cream, Softened
- 1 whole Graham Cracker Pie Crust, Store Bought Or Homemade (I Used Gluten Free)
- 2 cups Blueberries,fresh Or Frozen
- ¼ cups Water
- ½ Tablespoons Lemon Juice
- 1 Tablespoon Sugar (more To Taste)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes