Directions:
- Make crust: Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
- Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.
- Make filling: Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)
- Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.67 Kcal (2159 kJ) | ||
| Calories from fat | 333.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.03g | 57% | |
|---|---|---|---|
| Cholesterol | 57.4mg | 19% | |
| Sodium | 71.7mg | 3% | |
| Potassium | 344.51mg | 7% | |
| Total Carbs | 38.9g | 13% | |
| Sugars | 26.77g | 107% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 171.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 323.93 Kcal (1356 kJ) | ||
| Calories from fat | 209.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.26g | 57% | |
|---|---|---|---|
| Cholesterol | 36.06mg | 19% | |
| Sodium | 45.04mg | 3% | |
| Potassium | 216.42mg | 7% | |
| Total Carbs | 24.43g | 13% | |
| Sugars | 16.82g | 107% | |
| Dietary Fiber | 3.31g | 21% | |
| Protein | 7.93g | 25% | |
| Vitamin C | 3.6mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 8% | |
| Calcium | 107.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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