4th of July Ice Cream Pie
A creamy no-bake 4th of July Ice Cream Pie filled with fresh strawberries and blueberries in a graham cracker crust. Perfect for summer celebrations.
Servings: 10 slices
Calories: 267kcal
Ingredients
- 1 pint heavy whipping cream
- 1 - 14 oz can sweetened condensed milk
- 1 tablespoon vanilla
- 1 cup blueberries
- 10 strawberries ; sliced
- 1 graham cracker pie crust regular not deep dish though deep dish will work as well
Instructions
- Place heavy whipping cream in a stand mixer with the whisk attachment. Add vanilla extract. This can also be done with a hand blender with a whisk attachment, but it will take much longer. Blend for 4 minutes on low speed, then increase to 6 as it thickens. Once it resembles whipped topping, then it's ready.
- Fold in the can of sweetened condensed milk. Place some blueberries and sliced strawberries into the pie crust. Pour some of the ice cream mixture in. Add more berries and more ice cream!
- Top the ice cream pie with strawberries and blueberries. Wash the pie crust lid, flip it, and place it on the pie. Press down the metal edging. Freeze pie overnight. Once frozen overnight, cut with a warm knife and serve!
Notes
- Use raspberries in place of some of the strawberries for added flavor!
- Swap the vanilla extract for almond extract for a different taste profile.
- Mix crushed patriotic-colored cookies into the filling to further tie in with the theme!
- Top with whipped cream and festive sprinkles before serving. It's better if the sprinkles' color matches the theme, too!
Nutrition
Calories: 267kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 97mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
