Strawberry Pie Ice Cream Recipes

STRAWBERRY PIE ICE CREAM

Steps:

• In a bowl, beat ice cream until slightly softened. Fold in the whipped topping, cashews and chocolate chips until blended. Very gently fold in graham cracker crust pieces. Serve immediately. Store leftovers in a freeze.

STRAWBERRY ICE CREAM PIE

Steps:

• In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
• In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries

COCONUT-STRAWBERRY ICE CREAM PIE

Steps:

• Crust:
• Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3-5 minutes. Let cool 5 minutes.
• Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
• Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
• Filling and assembly:
• While the crust is chilling, remove coconut ice cream from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
• Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don't overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
• Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
• Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
• Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
• Running the blade of a chef's knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
• Do Ahead
• Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.

STRAWBERRY SMOOTHIE ICE CREAM PIE

Steps:

• Put first 3 ingredients in food processor and process until finely crushed.
• Press firmly onto the bottom of a lightly greased 10 inch springform pan.
• Bake at 350º for 10 minutes.
• Cool pan completely on wire rack.
• Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften.
• Put strawberries and 2 tbsps. powdered sugar in food processor and process until pureed, scraping down sides if needed.
• Remove mixture from food processor and set aside.
• Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed.
• Remove mixture from processor and set aside.
• Mash bananas in a large bowl.
• Add remaining powdered sugar and mix well.
• Set aside.
• Place 1 quart of the ice cream in a large bowl.
• Fold strawberry mixture into ice cream until blended.
• Place in freezer until slightly firm.
• Divide remaining quart of ice cream in half.
• Put halves in different bowls.
• Stir blueberry mixture in one half and banana mixture in the other half.
• Place bowls in the freezer.
• Spread half of the strawberry mixture evenly into prepared crust in pan.
• Place pan and remeining strawberry mixture in the freezer.
• Freeze for 30 minutes.
• Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes.
• Repeat same procedure with blueberry mixture.
• Spread remaining strawberry mixture over blueberry mixture.
• Freeze for 3 hours or until all layers are firm.
• Take pie out of freezer and let stand for 15 minutes before cutting to serve.
• Garnish pie if desired.

CREAMY STRAWBERRY PIE

Steps:

• On a lightly floured surface, roll dough 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 on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

STRAWBERRY ICE CREAM PIE

Steps:

• Heat marshmallows with crushed strawberries slowly, folding over and over until half melted.
• Remove from heat and continue folding until mixture is smooth and fluffy.
• Add a drop or two of food coloring (you're looking for a pleasing pink color).
• Beat egg whites until they hold a peak, add sugar slowly, beating constantly; add salt.
• Blend lightly with marshmallow mixture.
• Pile ice cream into pie shell, cover with sliced strawberries and top with fluffy marshmallow meringue swirled attractively.
• Brown quickly under broiler or hot oven just until the tips of the meringue turn golden, about 30 seconds.
• Remove pie from oven, tuck whole berries in swirls; serve immediately.