Cranberry Ice Cream Pie
For a delightful twist on a classic dessert, indulge in this Cranberry Ice Cream Pie that brings together the zesty flavors of gingersnap cookies, tangy cranberries, and smooth ice cream. This easy-to-make treat features a crunchy gingersnap crust filled with a creamy mixture of ice cream and cranberry sauce, topped with a fluffy whipped cream layer that's sure to impress your guests. Enjoy the perfect balance of sweet and tangy flavors in each bite of this festive pie!
— Constant Cookbook
Ingredients
- :
- 42 gingersnap cookies (about 9 ounces)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- :
- 2 cups
- , softened
- 1 cup
- (or canned whole-berry sauce)
- 1 tablespoon orange juice
- :
- 1½ cups heavy cream
- 4½ teaspoons granulated sugar
- ½ teaspoon vanilla extract
- Sliced almonds, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into a 9-inch pie plate. Bake for 10 minutes. Place on a wire rack to cool to room temperature, then place in the freezer while you prepare the filling.
- Make the Filling: In a medium bowl, stir together the ice cream, cranberry sauce and orange juice until completely combined. Spoon the mixture into the prepared pie crust and smooth the top into an even layer. Freeze until firm, at least 4 hours.
- Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in a chilled bowl at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with sliced almonds, if desired. Serve immediately.
Cook Time
10M
Prep Time
PT10M
Yield
8 servings
Nutrition
- Calories: 512 kcal
- Carbohydrate Content: 56 g
- Protein Content: 4 g
- Fat Content: 30 g
- Saturated Fat Content: 17 g
- Cholesterol Content: 94 mg
- Sodium Content: 238 mg
- Fiber Content: 1 g
- Sugar Content: 33 g
- Serving Size: 1 serving
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