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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A quick almond crust gets filled with ice cream and topped with cardamom-scented whipped cream and berries. Ingredients:
2 1/2 cups slivered blanched almonds, lightly toasted |
5 tablespoons firmly packed golden brown sugar |
1/4 teaspoon (generous) ground cardamom (optional) |
5 tablespoons unsalted butter, melted |
2 pints häagen-dazs blueberry and cream ice cream |
1/2 cup chilled whipping cream |
1 tablespoon sugar |
1/4 teaspoon (generous) ground cardamom (optional) |
2 cups blueberries |
Directions:
1. 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.
2. 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.
3. 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.)
4. Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
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