I’m constantly checking out those cute little graham cracker crusts that are sold in a package of 4 in the baking aisle. The recipe on the package is for cheesecake, but I wanted to make something fun and refreshing for summer….here it is! #summerrecipes #icecreampies #keebler
Baby Lemon Blueberry Ice Cream Pies
12 mini graham cracker crusts (I used Keebler brand, from my local grocer, found in the baking aisle)
2-3 cups vanilla ice cream, very softened
2 cups fresh blueberries
1 tsp. cornstarch
1/3 cup granulated sugar
pinch of kosher salt
1 Tbs. water
½ – 1 tsp. lemon zest, depending on how “lemony” you like it
assorted berries, for garnish
In a medium sauce pan over medium heat, add blueberries. Combine sugar with cornstarch and salt, then sprinkle over blueberries; add water and lemon zest to sauce pan and stir gently to combine. Bring mixture to a simmer, cooking until mixture is thickened, approx. 1 minute, stirring often. Remove from heat and let cool completely.
To assemble pies, place desired amount of prepared blueberry topping into each graham cracker crust; top with softened ice cream and smooth out each top. Place pies onto a baking sheet and into the freezer to freeze solid. Before serving, let thaw slightly, then garnish with desired berries.
Let’s Get You Cookin’,
This recipe was originally featured in Kansas Living Magazine. Sign up now to receive inspiration in your inbox!