Blueberry-Topped Lemon Ice-Cream Pie

Blueberry-Topped Lemon Ice-Cream Pie
For 78 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 190 calories, 3g of protein, and 8g of fat per serving. This recipe serves 8. Head to the store and pick up vanillan ice cream, lemon juice, lemon peel, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 35 minutes.

Instructions

1
Heat oven to 37
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OvenOven
2
Bake cookie crust 5 minutes. Cool completely, about 20 minutes.
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Cookie Pie CrustCookie Pie Crust
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OvenOven
3
Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
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Vanilla Ice CreamVanilla Ice Cream
CrustCrust
4
Spread lemon sherbet over ice cream. Freeze 30 minutes.
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Ice CreamIce Cream
SherbetSherbet
SpreadSpread
LemonLemon
5
Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
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Ice CreamIce Cream
SherbetSherbet
SpreadSpread
6
Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving.
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BlueberriesBlueberries
Lemon JuiceLemon Juice
PreservesPreserves
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BowlBowl
7
Serve 1 tablespoon blueberry mixture over each slice of pie.
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BlueberriesBlueberries
8
Garnish with lemon peel.
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Lemon PeelLemon Peel

Equipment

DifficultyExpert
Ready In5 hrs, 35 m.
Servings8
Health Score1
Dish TypesSide Dish
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