End your Memorial Day or 4th of July bash on a sweet note with my cool, refreshing and patriotic Red, White, and Blue Ice Cream Pie with a Biscoff cookie crust dessert.
Yes, you read that right; instead of the standard graham crackers, I upped the ante and made this pie crust with Biscoff cookies! If you like these cookies, you will love this delectably crunchy pie crust. In case you didn’t know, according to the Biscoff Web site, the name Biscoff came from the words BIScuits & COFFee.
And, the filling, well it can’t get any more indulgent than rich, creamy, buttery-tasting vanilla ice cream studded with bits of luscious ripe strawberries and delightfully juicy blueberries. It’s a family-friendly and kid-friendly dessert of epic proportions.
This make-ahead Red, White, and Blue Ice Cream Pie recipe is easy to make, and if you are in a time crunch, you can also substitute a pre-made graham cracker crust.
What is an ice cream pie?
An ice cream pie in it’s the most basic form is just a pie crust filled with ice cream and refrozen. Of course, there are as many variations as there are flavors of ice cream and the sky is the limit with types of ice cream and toppings. I used vanilla ice cream with blueberries and strawberries because I wanted a red, white, and blue dessert, but other variations to consider include: chocolate ice cream pie with heath bar crumbles, mint chocolate chip ice cream pie topped with Andes mint chips, and mud pie with vanilla ice cream and espresso. You get the idea!
Most often the pie crust for ice cream pies is made with graham crackers, but pretty much any type of cookie can be used including Oreos, pecan sandies, vanilla wafers, gingersnaps, etc.
How to make a cookie pie crust from scratch?
Of course, you can always purchase a premade graham cracker or Oreo pie crust and, the truth is, I doubt you can tell the difference in taste from a homemade crust. However, with this cookie crust, it’s definitely worth it to make the pie crust from scratch.
To make the cookie crust, I simply pulverized a package of cookies in my food processor, added a bit of butter and sugar, and baked the crust for seven minutes. If you don’t have a food processor, simply place the cookies in a sturdy plastic bag and crush them with a rolling pin. You can substitute any type of cookie you like for the Biscoff cookies.
Looking for other red, white, and blue desserts?
Check out my Red, White, and Blue No-Bake Ice Box Cake or Red, White, and Blue, Frozen Lemonade Pie. You might also like my Strawberry Trifle with Angel Food Cake, Old Fashioned Strawberry Pie, or Strawberry Margarita Ice Pops!
How to make Red, White, and Blue Ice Cream Pie Dessert!
Rinse, remove the leaves, hull, and chop the strawberries.
Rinse and sort through the blueberries to remove any stems.
Macerate the berries by combining the blueberries and strawberries in a medium-size bowl and adding ¼ cup sugar. Toss and let sit for 30-45 minutes to let the berries release their juices.
Preheat the oven to 375 degrees F (190 degrees C).
Place the cookies in a food processor fitted with a steel blade and process until the cookies are fine crumbs.
Add the sugar and melted butter to the cookie crumbs in the food processor and pulse a few times until everything is mixed together. Or, place in a bowl and mix well.
Pour the cookie crumb mixture into a 9-inch pie plate and spread out evenly. Use the bottom of your hand to press the crumbs down firmly on the bottom and up the sides. You can also use a glass or something with a flat bottom to press and smooth out the crust. I use a plastic measuring cup.
Bake the crust for 7 minutes.
Remove the crust from the oven and place on a wire cooling rack to cool for at least 30 minutes.
While the crust is cooling, place the ice cream in the refrigerator to let soften for 15-20 minutes.
Drain the juice from ½ of the fruit mixture (reserve the other half for the topping) and add it to a medium-size bowl with the softened (not melted) ice cream. Mix the fruit with the ice cream.
Place the fruit and ice cream mixture in the cooled pie crust and spread out evenly with a spatula.
Cover tightly and place in the freezer for at least 8 hours.
Before serving, remove the pie from the freezer and place in the refrigerator for about 30 minutes to soften a bit. Slice and top with the reserved strawberry and blueberry mixture.
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Red, White, and Blue Ice Cream Pie Recipe
Ingredients
- 1- quart vanilla ice cream softened in the refrigerator for 15 minutes
- 1-½ oz cups Biscoff cookies finely crumbled (10package)
- ½ cup granulated sugar divided
- 6 tablespoon unsalted butter melted
- 16 oz strawberries rinsed, hulled, and chopped
- 11 oz blueberries rinsed and picked through to remove any remaining stems
Instructions
- Rinse, remove the leaves, hull, and chop the strawberries. Rinse and sort through the blueberries to remove any stems.
- Macerate the berries by combining the blueberries and strawberries in a medium-size bowl and adding ¼ cup sugar. Toss and let sit for 30-45 minutes to let the berries release their juices.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the cookies in a food processor fitted with a steel blade and process until the cookies are fine crumbs.
- Add the sugar and melted butter to the cookie crumbs in the food processor and pulse a few times until everything is mixed together.
- Pour the cookie crumb mixture into a 9-inch pie plate and spread out evenly. Use the bottom of your hand to press the crumbs down firmly on the bottom and up the sides. You can also use a glass or something with a flat bottom to press and smooth out the crust. I use a plastic measuring cup.
- Bake the crust for 7 minutes.
- Remove the crust from the oven and place on a wire cooling rack to cool for at least 30 minutes.
- While the crust is cooling, place the ice cream in the refrigerator to let soften for 15-20 minutes.
- Drain the juice from ½ of the fruit mixture (reserve the other half for the topping) and add it to a medium-size bowl with the softened (not melted) ice cream. Mix the fruit with the ice cream.
- Place the fruit and ice cream mixture in the cooled pie crust and spread out evenly with a spatula.
- Cover tightly and place in the freezer for at least 8 hours.
- Before serving, remove the pie from the freezer and place in the refrigerator for about 30 minutes to soften a bit. Slice and top with the reserved strawberry and blueberry mixture.
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