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
Bake cookie crust 5 minutes. Cool completely, about 20 minutes.
Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
Spread lemon sherbet over ice cream. Freeze 30 minutes.
Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving.
Serve 1 tablespoon blueberry mixture over each slice of pie.