Best 8 Red White And Blueberry Ice Cream Pie With Granola Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all ice cream pie lovers! If you are searching for a flavor-packed frozen treat to cool you down on a hot day, look no further than the incredible red, white, and blueberry ice cream pie. This delightful dessert combines layers of creamy red, white, and blueberry ice cream and a crunchy granola crust. Topped with fresh berries and whipped cream, it is the perfect summer refreshment for any occasion. With its stunning presentation and irresistible taste, this ice cream pie is a masterpiece that will impress your family and friends. So, gather your ingredients and let's embark on a culinary adventure to create this colorful and delicious ice cream pie!

Here are our top 8 tried and tested recipes!

RED, WHITE, AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST



Red, White, and Blueberry Ice Cream Pie with Granola Crust image

This beautiful ice cream pie is made in a granola crust and topped with berry sauces. It's the perfect festive dessert for Memorial Day, Fourth of July, or any summer occasion.

Provided by Marina Delio

Categories     Dessert

Time 3h30m

Number Of Ingredients 11

2 cups natural granola (make sure it's gluten free if you are on a gluten free diet)
1/2 cup walnut pieces
4 tablespoons melted coconut oil
1 tablespoon agave syrup
1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency
6 oz. fresh raspberries (about 1 1/4 cups)
6 oz. fresh blueberries (about 1 1/4 cups)
2 tablespoons agave syrup
2 tablespoons water
1 lemon
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.
  • In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.
  • In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.
  • Pour sauces into resealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.

Nutrition Facts : Calories 464 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 27 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 76 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

RED, WHITE, AND BLUE PIE



Red, White, and Blue Pie image

Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.

Provided by elisabethanera

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup canola oil
3 tablespoons cold water, or more as needed
1 cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
2 cups chopped rhubarb
2 cups blueberries
1 dash lemon juice
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
  • Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
  • Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.

Nutrition Facts : Calories 392 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 17.4 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 313.6 mg, Sugar 29 g

RED, WHITE AND BLUEBERRY PIE



Red, White and Blueberry Pie image

This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! -Kimberly McFarland, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 ounces white baking chocolate, melted
1 graham cracker crust (9 inches)
3/4 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
3/4 cup 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 cup whipped topping
8 fresh strawberries, halved lengthwise
1 cup fresh blueberries

Steps:

  • Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.

Nutrition Facts : Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

RED, WHITE AND BLUE BERRY PIE



Red, White and Blue Berry Pie image

To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that's quite festive. I can't imagine a holiday party without this tasty treat! -Cindy Zarnstorff, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 Dough for single-crust pie
1 pint fresh or frozen unsweetened raspberries
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups whipped topping

Steps:

  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

Nutrition Facts : Calories 460 calories, Fat 15g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 161mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 3g fiber), Protein 3g protein.

RED, WHITE, AND BLUE ICE CREAM PIE



Red, White, and Blue Ice Cream Pie image

Even though I don't live in the States anymore all the Americans in my community get together for the 4th of July, and this is what I always bring. It should be made in advance, you need lots of freezing time. Prep time includes freeze time.

Provided by Mirj2338

Categories     Pie

Time 4h

Yield 8 serving(s)

Number Of Ingredients 6

1 pastry crust or 1 graham cracker crust, your choice
1 pint softened blueberry ice cream
2 cups sliced strawberries, divided
1 pint softened strawberry ice cream
2 cups blueberries, divided
1 cup sweetened whipped cream

Steps:

  • Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
  • Top with half of the sliced strawberries.
  • Freeze for one hour.
  • Top with the strawberry ice cream and smooth to form an even layer.
  • Top with half of the blueberries.
  • Freeze for two hours.
  • Top with the whipped cream and the remaining berries.
  • Serve immediately, or cover and freeze for up to 48 hours before serving.
  • Let the pie sit in the refrigerator for 30 minutes before cutting and serving.

GRANDMA'S BLUEBERRY CREAM PIE



Grandma's Blueberry Cream Pie image

My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.

Provided by Lex

Categories     Custard and Cream Pies

Time 3h45m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package cream cheese (such as Philadelphia®), softened
1 cup powdered sugar
1 teaspoon vanilla extract, divided
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
½ cup cold milk
1 (9 inch) baked pie crust
1 (21 ounce) can blueberry pie filling

Steps:

  • Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
  • Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
  • Transfer filling into the pie crust and freeze until set, about 2 hours.
  • Thaw for 1 1/2 hours before topping with blueberry filling and serving.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g

YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST



Yogurt and Blueberry Pie with Granola Crust image

Categories     Breakfast     Dessert     Bake     Blueberry     Granola

Yield makes one 9-inch pie

Number Of Ingredients 13

For the Crust
1 1/2 cups plain granola
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
For the Filling
1 cup plain yogurt
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 teaspoon pure vanilla extract
For the Topping
5 ounces (1 cup) blueberries, picked over
Mild honey, such as acacia

Steps:

  • Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
  • Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
  • Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
  • With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
  • Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.

RED, WHITE, AND BLUEBERRY PIE



Red, White, and Blueberry Pie image

Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.

Provided by Rhoda Boone

Categories     Dessert     Fourth of July     Blueberry     Strawberry     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 17

For the crust:
1/2 vanilla bean
6 tablespoons unsalted butter
1/8 teaspoon kosher salt
11 graham crackers (2 1/2 x 5 inch boards), broken into pieces
For the filling:
6 cups blueberries (about 3 pints), divided
1/2 cup freshly squeezed orange juice
2/3 cup plus 1 tablespoon white granulated sugar
1 teaspoon lemon zest, divided
1/4 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1/2 cup total raspberries and/or strawberries, sliced if large, for garnish
Special equipment:
1 9-inch pie pan, preferably deep dish

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
  • In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
  • Make the filling:
  • Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
  • Finish the pie:
  • In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.

Related Topics