Best Double Berry Mango Ice Cream Pie Recipes

S'MORE ICE CREAM PIE

Steps:

• Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
• Refrigerate crust until thoroughly chilled, at least 30 minutes.
• Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
• Freeze until very firm, at least 2 hours.
• Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.

MANGO-COCONUT ICE CREAM PIES WITH BLACKBERRY SAUCE

Steps:

• Line six 3/4-cup custard cups or ramekins with double layer of plastic wrap, leaving 3-inch overhang. Spoon 2 tablespoons toasted coconut into bottom of each cup. Divide coconut ice cream among custard cups (about scant 1/3 cup each); spread evenly and press to compact. Sprinkle 1 tablespoon coconut over ice cream in each cup. Spread mango sorbet evenly over, dividing equally. Cover with plastic wrap overhang. Freeze until firm, at least 4 hours.
• Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible. Discard solids in strainer. Stir sugar and liqueur into blackberry puree. (Pies and sauce can be made 3 days ahead. Keep pies frozen. Cover and chill sauce.)
• Using plastic wrap overhang as aid, pull out pies from custard cups and invert pies onto plates. Peel off plastic. Spoon blackberry sauce around each pie; serve.

EASY MANGO BLACKBERRY SWIRL ICE CREAM PIE RECIPE - (4.5/5)

Steps:

• Crust: Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely. Blackberry Sauce: Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like. Mango Frozen Kefir: Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie. Recipe submitted by Marillyn, Britt, IA

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

ICE CREAM SUNDAE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
• In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.