Best 8 Five Minute Vanilla Ice Cream Pie With Warm Berry Compote Recipes

FIVE-MINUTE VANILLA ICE CREAM PIE WITH WARM BERRY COMPOTE

Steps:

• Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
• Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.

WARM BERRY COMPOTE

Steps:

• Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
• Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.

WARM BERRY COMPOTE

Steps:

• In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
• Cook 2 minutes, then add berries, lemon juice & salt.
• Return to boil, then add butter & swirl mixture around in the pan until butter melts.
• Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
• Serve immediately & enjoy!

MIXED BERRY COMPOTE

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

WARM BERRY COMPOTE

Steps:

• Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

VANILLA ICE CREAM PIE

Steps:

• Combine cookie crumbs with sugar, butter, walnuts. Blend well; press into greased, 9" pie pan. Chill. Allow ice cream to stand at room temperature until soft. In large bowl, combine ice cream and creme de cacao. Beat until blended. Spoon ice cream into pie shell and place in freezer until firm.

FIVE-MINUTE BLUEBERRY PIE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

VANILLA ICE CREAM WITH PLUM COMPOTE

Steps:

• Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
• When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
• Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
• Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.