As promised, here's another no-bake dessert! The only heat required here is to melt the butter, which in my house, can be done on the counter in about 10 minutes. I'm really trying to use my oven as little as possible this summer. The reason is we live in the country and we use propane for power. I love my propane oven in the winter because it heats up the house nicely, but it does the same thing in the summer. We've been surviving on salads and ice cream. The calorie balance works out nicely: low-cal dinner + high-fat dessert = no weight change.
Blackberry Ice Cream Pie
This no bake pie is the perfect make ahead dessert.
Ingredients
- 3 ounces (about 13) Famous chocolate wafers
- 2 tablespoons butter, melted
- 6 ounces fresh blackberries (1 heaping cup)
- 2 tablespoons sugar
- juice of half a lime (plus ½ teaspoon)
- ¾ cup half and half
- ½ cup sweetened, condensed milk
- ½ cup low-fat buttermilk
Instructions
- First, make the crust by adding the chocolate wafers and melted butter into the bowl of a food processor. Process until very finely ground. Dump the chocolate crumbs into a 7” metal pie tin. Pack the crumbs onto the bottom of the pie tin first by using a small glass or a measuring cup. Then press the crumbs up the sides of the pan. Pack the crust very tightly to ensure a clean pie slice. Store the crust in the freezer until ready to fill it.
- Next, make the ice cream. Add the blackberries, sugar and the juice of half a lime into a small bowl. Let the berries macerate for at least 30 minutes, or up to an hour.
- Once time is up, place a small mesh strainer over a clean bowl and press the berries through the strainer. Press very hard to extract as much juice as possible. Don’t forget to scrape the bottom of the strainer for the last remaining juice. To the blackberry juice, add all remaining ingredients (half and half, condensed milk, buttermilk, and ½ teaspoon lime juice). Beat together with a wire whisk, and then chill for at least 2 hours before churning in your ice cream maker. Follow your manufacturer’s instructions for churning time (mine took 25 minutes).
- After the ice cream has churned, put it back in the freezer for about 30 minutes to slightly firm up. Then press it into the frozen chocolate crust. Use the back of a metal spoon dipped in warm water to smooth the surface of the pie. You will have some ice cream left over--lucky you! Freeze this mixture for at least 30 minutes before slicing and serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 411Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 340mgCarbohydrates: 59gFiber: 3gSugar: 48gProtein: 8g
Tracy says
I LOVE blackberry ice cream!! Bookmarking this!
sensiblecooking says
I love it love it and love it. What better time to try no bake dessert then summer. I don't have words to describe. So perfect for summer. Berries are at the peak of their flavor and no oven or stove. And it is ice-cream and pie in one.
sweetlife says
blackberries are my fav summer berry..great idea..I don't blame you it's so hot and humid here in Texas!! hoenstly I would skip the salad and have two pieces,lol
sweetlfe
Katie@Cozydelicious says
Yum! This looks fantastic. I loove blackberries, but my husband is a raspberry fanatic - I bet it would wrk just as well with raspberries. I will have to try that!
Caroline @ A Cozy Kitchen says
Blackberry ice cream?? That sounds amazing!! My favorite part about summer is the return of blackberries, and I think ice cream will be the perfect way to eat them!
Sasha @ The Procrastobaker says
That equation really is perfectly balanced, im liking it! Im also LOVING this dessert! But i dont have an ice cream maker....sob...one day! :)
Carolyn says
This is gorgeous! Caught my eye immediately on Foodgawker.
marla says
This ice cream pie is beautiful. Love that bright color!