These Mini Ice Cream Pies are perfect for all of your Spring and Summer festivities! They make delightful, personal desserts for graduations, holiday gatherings, or family picnics. These particular Baby Ice Cream Pies are filled with a surprise sauce of blueberries and lemon zest, giving them a refreshing summer feel all season long! #summerrecipes #icecreampies
12mini graham cracker crusts, I used Keebler brand, from my local grocer, found in the baking aisle
2-3cupsvanilla ice cream, very softened
pinchof kosher salt
½ - 1tsp.lemon zest, depending on how "lemony" you prefer
assorted berries, as garnish
whipped topping, as 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 and whipped topping.