Wednesday, July 17, 2019

Ice Cream Pie with Raspberry Swirl #FantasticalFoodFight

Rich, creamy, tangy and sweet.  This Ice Cream pie is well worth all the steps when you see the smile on faces when you serve it up.

We are having a Fantastical Ice Cream Food Fight today........

Each month my friend Sarah of Fantastical Sharing of Recipes hosts a Fantastical Food Fight.  She chooses an ingredient or theme and challenges us to come up with the best recipe of the bunch.  I think I might actually win this month!!

This recipe is easy but takes a lot of steps with cooling off in between so it is best made on a day when you have extra time on your hands.

Start off making the crust and crumble.  The dough is made together and then half is pressed into a springform pan and half is made into a crumble.  Bake for about 15 minutes but let cool completely before adding the ice cream.

The next step is making the puree.  Cook up the raspberries with lemon peel and sugar until thickened.  Then you need to run it through a food mill fitted with a fine sieve in to get a pure, clear raspberry puree to swirl into the ice cream.  This too, needs to cool to room temperature first.

The final step is to make the ice cream and add half to the bottom crust.  Add dollops of puree, another layer of ice cream and more dollops on top.  Swirl the puree through the ice cream and place in the freezer for 15 minutes.

After 15 minutes, remove from the freezer, add the crumble and return to the freezer for a minimum of 3 hrs.

Remove from springform pan and cut into 12 wedges.  Serve drizzled with additional raspberry puree.

#icecream, #pie, #almond, #raspberry, #creamcheese, #desserts, #fruitdesserts,
Yield: 12 servings

Ice Cream Pie with Raspberry Swirl

Rich, creamy, tangy and sweet. This Ice Cream pie is well worth all the steps when you see the smile on faces when you serve it up.


Crust and Crumble
  • 1 c. almond flour
  • 1/2 c. flour
  • 1/2 c. packed dark brown sugar
  • pinch of salt
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1 stick unsalted butter, room temperature, diced
Raspberry Puree
  • 10 oz. raspberries
  • 1/4 c. sugar
  • 1 (2") piece lemon peel
  • 1 T. lemon juice
Ice Cream
  • 1/2 c. heavy cream
  • 1 (8 oz) pkg cream cheese, room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 c. freshly squeezed lemon juice
  • pinch of salt


How to cook Ice Cream Pie with Raspberry Swirl

Crust and Crumble
  1. Toast almond flour in a dry skillet over medium heat, stirring often, until golden brown, about 3 minutes.  Transfer to a bowl and whisk in the flour, brown sugar, salt, cinnamon and nutmeg.  Let cool for about 10 minutes.  Knead the butter pieces into the flour mixture with your hands just until combined.
  2. Press half of this mixture into the bottom of a springform pan.  Place the pan onto a baking sheet that has been lined with parchment paper or a silicone mat.  Crumble the rest of the dough onto the silicone mat next to the springform pan making sure to have different size crumbles.  
  3. Bake in a preheated 350* oven until deep brown, about 15-18 minutes.  Remove from the oven and let cool completely.
Raspberry Puree
  1. Place the raspberries, sugar and lemon peel into a small sauce pan over low heat.  Smash the strawberries with a wooden spoon and simmer, stirring often until mixture thickens enough to coat the back of the wooden spoon, about 7 minutes.  
  2. Stir in the lemon juice and pour mixture into a food mill, fitted with the fine sieve, and place over a bowl.  Run the mixture through the food mill until all the puree is captured in the bowl.  Discard the seeds and lemon peel.  Set puree aside to cool.
Ice Cream
  1. Whip the cream in the large bowl of a stand mixer fitted with the whisk attachment.  When soft peaks form, remove whipped cream to a small bowl and set aside.
  2. In the same bowl, using the same attachment, whip the cream cheese for 3 minutes, until completely smooth.  Reduce speed to low and add the condensed milk, lemon juice and salt.  Once incorporated increase speed to medium and beat for another minute, until whipped and smooth.  Fold in the whipped cream.
  1. Pour half of the ice cream into the springform pan.  Place 1/3 of the puree in dollops on top of the ice cream.  Add the remaining ice cream and dollop another 3rd of the puree on top.  With a skewer or knife, swirl the raspberry puree through the ice cream.  Place in the freezer for 15 minutes.  Sprinkle the crumble over the pie and  return to the freezer for a minimum of 3 hrs before serving.  Drizzle each slice with remaining 1/3 raspberry puree.


Adapted from a recipe found at Cuisine at Home
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Created using The Recipes Generator

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  1. Not only did you make ice made pie...I love you!!!

  2. That sounds delicious with the cream cheese in the ice cream! Love the layers of puree too.

  3. Wow! what a great idea to make a ice cream pie, yum yum!

  4. I have to try this, love the idea of an ice cream pie. Now you've given me ideas...

  5. Crumble and raspberry lemon together?! Yum!!!

  6. This may be called "going a step further"! Who wouldn't like a crust to come along with an ice cream for some extra chew! Brilliant idea...


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