RASPBERRY ICE CREAM PIE

It seems as though the super hot temperatures have crept up quite quickly this year, and we all know that the best way to cool off is to eat frozen treats, right? This delicious dessert is made with lots of real raspberries and only a few other basic ingredients so it’s easy to make too.

RASPBERRY ICE CREAM PIE

• Oreo pie crust (you could use a graham cracker crust if you prefer – either way is delicious)
• 3 cups fresh raspberries
• 1 Tbsp. lemon juice
• 3/4 cup sugar
• 3/4 cup heavy cream
• 1/2 cup plain Greek yogurt

Put 2 cups of raspberries in a blender with the sugar and lemon juice and puree until smooth. Strain through a mesh strainer into a small bowl, discarding the seeds once strained.

In a separate mixing bowl, beat together cream and yogurt with an electric mixer on high speed for several minutes until stiff peaks form. (To speed up this process, use a metal bowl and put it in the freezer about 10-20 minutes before beating the cream – this will drastically reduce the time needed to whip the cream.) Stir in the raspberry mixture and then pour into the crust. Top with the remaining cup of raspberries and freeze until firm (about 5-6 hours). Drizzle with chocolate syrup if desired and set out for about 10-15 minutes prior to serving. Enjoy!

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RASPBERRY ICE CREAM PIE

Print Pin Rate

Course: Dessert

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 12 servings

Author: Butter With a Side of Bread

Ingredients

• Oreo pie crust you could use a graham cracker crust if you prefer - either way is delicious
• 3 cups fresh raspberries
• 1 Tbsp. lemon juice
• 3/4 cup sugar
• 3/4 cup heavy cream
• 1/2 cup plain Greek yogurt

Instructions

• Put 2 cups of raspberries in a blender with the sugar and lemon juice and puree until smooth. Strain through a mesh strainer into a small bowl, discarding the seeds once strained.
• In a separate mixing bowl, beat together cream and yogurt with an electric mixer on high speed for several minutes until stiff peaks form. (To speed up this process, use a metal bowl and put it in the freezer about 10-20 minutes before beating the cream - this will drastically reduce the time needed to whip the cream.)
• Stir in the raspberry mixture and then pour into the crust.
• Top with the remaining cup of raspberries and freeze until firm (about 5-6 hours).
• Drizzle with chocolate syrup if desired and set out for about 10-15 minutes prior to serving. Enjoy!

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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