Peach-Blueberry Ice Cream Pie

Health score
1%
Peach-Blueberry Ice Cream Pie
45 min.
8
350kcal

Suggestions


Indulge in the delightful fusion of flavors with our Peach-Blueberry Ice Cream Pie, a dessert that promises to be the star of any gathering. This refreshing treat combines the sweetness of ripe peaches and the tartness of fresh blueberries, creating a harmonious balance that will tantalize your taste buds. With a buttery gingersnap crust that adds a delightful crunch, each slice is a perfect blend of creamy ice cream and fruity goodness.

Ready in just 45 minutes, this pie is not only a feast for the senses but also a breeze to prepare. The vibrant colors of the blueberries and peaches make it an eye-catching centerpiece for your dessert table. Whether you're hosting a summer barbecue, a birthday celebration, or simply looking to satisfy your sweet tooth, this ice cream pie is sure to impress your guests.

With only 350 calories per serving, you can enjoy this decadent dessert without the guilt. The combination of fresh ingredients, including zesty lemon juice and crystallized ginger, elevates the flavor profile, making each bite a delightful experience. So, gather your friends and family, and treat them to a slice of this Peach-Blueberry Ice Cream Pie that is as delicious as it is beautiful!

Ingredients

  • cups blueberries fresh divided
  • 0.3 cup crystallized ginger chopped
  • ounces gingersnap cookies 
  • tablespoon heavy cream 
  • pint peach ice cream softened for 20 minutes
  • 0.3 cup juice of lemon fresh
  • 0.3 cup sugar 
  • tablespoons butter unsalted melted
  • cups whipped cream (made from 1 cup heavy cream)

Equipment

  • food processor
  • bowl
  • sauce pan
  • pie form

Directions

  1. Finely grind cookies in a food processor(you should have about 1 1/3 cups).
  2. Transfercrumbs to a medium bowl.
  3. Add butter andcream; stir to coat. Press firmly onto bottomand up sides of a 9" pie dish. Chill until firm,at least 30 minutes.
  4. Toss 1 3/4 cups blueberries, sugar, andlemon juice in a medium bowl; let macerateat room temperature for at least 1 hour.
  5. Transfer blueberry mixture to a largeheavy saucepan and cook over medium heatuntil berries soften and juices are released,10-15 minutes. Strain berries through a fine-meshsieve into a medium bowl. Cover andchill juices and berries separately until cold.
  6. Mix softened ice cream with chilledcooked blueberries. Scrape ice creammixture into crust; smooth top. Freeze untilfirm, at least 6 hours. DO AHEAD: Pie can bemade 2 days ahead. Cover and keep frozen.
  7. Soften pie in refrigerator for 10 minutesbefore serving. Top with whipped cream;scatter remaining 1/4 cup fresh blueberriesover.
  8. Garnish with ginger.
  9. Drizzle each slicewith reserved blueberry juices.

Nutrition Facts

Calories350kcal
Protein4.63%
Fat39.4%
Carbs55.97%

Properties

Glycemic Index
28.26
Glycemic Load
16.9
Inflammation Score
-5
Nutrition Score
7.1460869208626%

Flavonoids

Cyanidin
3.13mg
Petunidin
11.67mg
Delphinidin
13.11mg
Malvidin
25.01mg
Peonidin
7.51mg
Catechin
1.96mg
Epigallocatechin
0.24mg
Epicatechin
0.23mg
Eriodictyol
0.37mg
Hesperetin
1.1mg
Naringenin
0.11mg
Luteolin
0.07mg
Kaempferol
0.61mg
Myricetin
0.48mg
Quercetin
2.87mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:349.81kcal
17.49%
Fat:15.61g
24.01%
Saturated Fat:8.85g
55.34%
Carbohydrates:49.88g
16.63%
Net Carbohydrates:48.08g
17.48%
Sugar:33.54g
37.26%
Cholesterol:47.07mg
15.69%
Sodium:168.61mg
7.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.12g
8.25%
Manganese:0.46mg
23.06%
Vitamin B2:0.24mg
13.92%
Calcium:112.07mg
11.21%
Phosphorus:100.08mg
10.01%
Vitamin A:487.65IU
9.75%
Iron:1.54mg
8.54%
Vitamin C:6.91mg
8.37%
Vitamin K:8.44µg
8.04%
Potassium:252.45mg
7.21%
Fiber:1.79g
7.17%
Folate:25.83µg
6.46%
Vitamin B1:0.09mg
5.89%
Magnesium:23.23mg
5.81%
Vitamin B5:0.53mg
5.35%
Vitamin E:0.8mg
5.34%
Copper:0.1mg
5.18%
Vitamin B12:0.28µg
4.72%
Vitamin B3:0.93mg
4.66%
Zinc:0.65mg
4.35%
Vitamin B6:0.08mg
3.94%
Selenium:2.54µg
3.64%
Vitamin D:0.26µg
1.74%
Source:Epicurious