Normally, birthday celebrations call for cakes, right? Well, not in this house. This year has been a year of the abnormal. I didn’t bake a cake for my husband. He wanted my blueberry pie~ish/cobbler. And the boys’ birthday party would be no different. Its ice cream for you kid.
It’s summer time people & I just don’t feel like cooking. I take that back. I did have to turn on the stove to melt chocolate to make the most amazing ice cream cones.
No baking. No cake. No cupcakes. No. Hot. Food. But, saying no to cupcakes means no to toppers as well {AND I didn’t have to gain 20 pounds tasting the batters & frosting}. This wasn’t an easy decision for me because I love little extra touches like toppers! But, I wanted to actually see our guests this year.
So for the extraordinary birthday party, I made a wonderful array of popsicles, ice cream cones, ice cream birthday “cake”… Anything that you could do ahead, I did it!
Today I am sharing this incredibly delicious ice cream pie. It’s cold, soft with a bite, lightly peachy, & sweet blueberries with a twist of sugary~peppery love that is ginger. I received many compliments from both kids & adults… The kids even ate the crystallized ginger, that’s how good this was!
Peach~Blueberry Ice Cream Pie
{Bon Appetit}
Ingredients:
6 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup heavy cream) *see recipe below
1/4 cup chopped crystallized ginger
Directions:
Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter & cream; stir to coat. Press firmly onto bottom & up sides of a 9-inch pie dish. Chill until firm, at least 30 minutes.
Toss 1 3/4 cups blueberries, sugar, & lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
Transfer blueberry mixture to a large heavy saucepan & cook over medium heat until berries soften & juices are released, 10–15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover & chill juices & berries separately until cold.
Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD Pie can be made 2 days ahead. Cover & keep frozen.
Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.
* Whipped Cream
{mon petit nid}
Ingredients:
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon {or more} pure vanilla extract
Directions:
In a large mixing bowl add cream & sugar. Beat cream using a hand mixer on high, until soft peaks form.
Add vanilla & continue to whip until stiff peaks form.
Adjust to taste with sugar &/or vanilla.
To print recipe click here.
This was the hit of the party. Or maybe it was the ice cream cones? My husband says it’s my blueberry, lemon ice pops… I cannot wait to share all of my recipes & ideas from this “ROARING” ice cream party!
Happy Tuesday!
XOXO
