BLUEBERRY ICE CREAM PIE

Blueberry Ice Cream Pie image

Yield Serves 8

Number Of Ingredients 11

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For crust
2 1/2 cups slivered blanched almonds, lightly toasted
5 tablespoons firmly packed golden brown sugar
1/4 teaspoon (generous) ground cardamom (optional)
5 tablespoons unsalted butter, melted
For filling
2 pints Häagen-Dazs Blueberry and Cream ice cream
1/2 cup chilled whipping cream
1 tablespoon sugar
1/4 teaspoon (generous) ground cardamom (optional)
2 cups blueberries

Steps:

Make crust:
Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.
Make filling:
Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)
Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.