Easy Mango Blackberry Swirl Ice Cream Pie Recipe 455 Recipes

DOUBLE BERRY-MANGO ICE CREAM PIE

Steps:

• Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
• Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
• Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
• Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
• Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
• To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.

BLACKBERRY ICE CREAM

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

BLACKBERRY PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
• Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
• Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

EASY MANGO BLACKBERRY SWIRL ICE CREAM PIE RECIPE - (4.5/5)

Steps:

• Crust: Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely. Blackberry Sauce: Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like. Mango Frozen Kefir: Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie. Recipe submitted by Marillyn, Britt, IA