March 14, 2014

Mini Mixed Berry Ice Cream Pies

A weekend BBQ isn’t complete without a creamy, decadent ice cream dessert!


For the crust:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons coconut oil, melted
• 1 tablespoon sugar
• ½ teaspoon nutmeg

For the pie:
• 1 pint Vanilla Maple Arctic Zero, softened
• 1 cup cold heavy cream
• 3 tablespoons honey
• 1 tablespoon sugar
• Blueberries
• Strawberries, sliced
• 1 banana, sliced


1. Preheat oven to 350 degrees F. Grease 4 mini pie plates with nonstick cooking spray.
2. In a bowl, mix the graham crackers, coconut oil, sugar and nutmeg until mixture starts to clump. Using a spatula, press the mixture into the mini pie plates.
3. Bake for about 8–12 minutes, or until golden brown.
4. Let chill slightly and then freeze for an hour.
5. Press about 1/3 cup of Arctic Zero into each mini pie crust. Using a knife, smooth it over. Freeze for another 45 minutes, or until set.
6. Meanwhile, make the whipped cream by beating the heavy cream, honey and sugar together in a stand mixer. Beat until fluffy.
7. Once the pies have set, remove from the freezer. Top with whipped cream. Add a sliced banana, sliced strawberries and blueberries to the top of each pie.