Cranberry Ice Cream Pie
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Cranberry Ice Cream Pie
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A festive cranberry ice cream pie; a great alternative to all of the pumpkin on Thanksgiving!
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Ingredients
For the Crust:
- 42 gingersnap cookies about 9 ounces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
For the Ice Cream Filling:
- 2 cups vanilla ice cream softened
- 1 cup cranberry sauce or canned whole-berry sauce
- 1 tablespoon orange juice
For the Whipped Cream:
- 1½ cups heavy cream
- 4½ teaspoons granulated sugar
- ½ teaspoon vanilla extract
For garnish
- sliced almonds
Instructions
- Preheat oven to 350 degrees F.
- Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into a 9-inch pie plate. Bake for 10 minutes. Place on a wire rack to cool to room temperature, then place in the freezer while you prepare the filling.
- Make the Filling: In a medium bowl, stir together the ice cream, cranberry sauce and orange juice until completely combined. Spoon the mixture into the prepared pie crust and smooth the top into an even layer. Freeze until firm, at least 4 hours.
- Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in a chilled bowl at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with sliced almonds, if desired. Serve immediately.
Notes
- Note: You can make this ahead of time, just cover the pie with plastic wrap if you are going to leave it in the freezer for a few days. I would make the whipped cream the same day you plan to serve, but you can whip it in the morning, refrigerate it, and then top the pie just before serving.
- Nutritional values are based on one serving
Nutrition Information
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Calories
512kcal
(26%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Cholesterol
94mg
(31%)
Sodium
238mg
(10%)
Potassium
235mg
(7%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
1030IU
(21%)
Vitamin C
2.2mg
(2%)
Calcium
103mg
(10%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 94mg | 31% |
| Sodium | 238mg | 10% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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