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Blueberry-Topped Lemon Ice-Cream Pie
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Prep Time:
10 minutes
Total Time:
5 hours 35 minutes
Refreshing and vibrant lemon sherbet and fresh blueberries on a vanilla wafer crust make the perfect summer ice cream pie.
Ingredients:
  • 1 package (6 ounces) ready-to-use vanilla wafer cookie crust
  • 1 pint (2 cups) vanilla ice cream, slightly softened
  • 1 pint (2 cups) lemon sherbet, slightly softened
  • 1/2 cup fresh blueberries
  • 1/4 cup blueberry preserves
  • 1 tablespoon lemon juice
  • Grated lemon peel, if desired
Instructions:
  • Preheat the oven to 375°F. Bake the cookie crust for 5 minutes. Let it cool completely for about 20 minutes. Spread 1 cup of vanilla ice cream over the bottom of the cooled crust. Freeze for 30 minutes.
  • Layer the zesty lemon sherbet on top of the creamy ice cream and chill in the freezer for 30 minutes.
  • Smoothly layer the remaining ice cream on top of the sherbet. Place in the freezer for a minimum of 4 hours until it becomes solid.
  • Combine the blueberries, preserves, and lemon juice in a small bowl, then chill until ready to serve. Spoon 1 tablespoon of the blueberry mixture over each slice of pie and finish with a sprinkle of lemon peel for an extra touch of flavor.

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