Strawberry Crisp Ice Cream Pie


With its crunchy granola crust, this strawberry-swirled pie is a frozen version of your favorite golden and bubbly oven-baked treat.

Strawberry Crisp Ice Cream Pie
Yields: 1 (9-inch) pie
  • 2 cups granola
  • 1⁄2 cup butter, melted
  • 1 cup fresh strawberries
  • 1⁄4 cup strawberry preserves
  • 2 pints vanilla ice cream, softened
  • Garnish: whipped topping, fresh strawberries, granola
  1. In the work bowl of a food processor, pulse granola until coarsely ground. Add melted butter, pulsing to combine. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes.
  2. Wipe out food processor; add strawberries and preserves. Process until smooth. Set aside.
  3. In a large bowl, stir ice cream 
until smooth. Gently fold in half 
of strawberry sauce; pour mixture into prepared crust. Freeze at least 
12 hours. Garnish with whipped topping, strawberries, remaining strawberry sauce, and granola just before serving.



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