Blueberry ice cream pie
https://www.coop.co.uk/recipes/blueberry-ice-cream-pie
This ice cool blueberry pie is a great make-ahead dessert - there's readymade cookies for the base and vanilla ice cream in the filling
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Feeds
12
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
- 450g Co-op British* blueberries
- 50g Fairtrade caster sugar
- Zest and juice of 1 lemon
- 1 tsp cornflour, blended with 1 tbsp water
- 300g Co-op Irresistible white chocolate and blueberry cookies
- 75g Co-op unsalted butter, melted, plus extra for greasing
- 300ml Co-op creamy vanilla ice cream
- 180g Co-op soft cheese
- ½ x 397g can condensed milk
Method
- First, make a compote: in a medium saucepan, bring 300g of the blueberries, the sugar, lemon zest and 3 tbsp water to a simmer over a medium heat
- Cook for 7 mins, add the cornflour paste and cook for a further 2 mins, until thickened
- Leave to cool completely, then whizz half the compote until smooth
- Put the remaining 150g blueberries into the freezer
- While the blueberries are simmering, make the pie crust: whizz the cookies in a food processor, then add the melted butter and mix until combined
- Spread out evenly over the base and sides of a greased 22cm-diameter round pie dish. Use the back of a spoon or your hands to pat the crumb down tightly
- Freeze for 30 mins, or until firm
- Put the ice cream in a bowl and leave until it’s soft enough to whisk, but no longer
- Add the cream cheese, condensed milk, all of the blueberry compote and the lemon juice, then whisk until fully combined
- Pour the mixture into the pie dish and freeze for at least 6 hours, or overnight if you have time
- Remove from the fridge 30 mins before serving and top with the frozen blueberries
- Use a warm knife to slice the pie and serve
*British blueberries are subject to availability
