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Blueberry Ginger Ice Cream Pie

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So…let’s say you have a sudden ice cream windfall, and as much as you’re tempted to eat the whole thing straight from the container, you’d like to make it into a nice dessert to share with friends. We found ourselves in this situation last week with a wonderful gift of three tubs of Tillamook ice cream in berry flavors.

tillamook ice cream

OK, seriously? Look at this ice cream. White Chocolate Raspberry Yum, Marionberry Pie, and Oregon Blueberry. How can you not just dig right in? (Note to self: Stay in control. Take deep breaths.) Like all Tillamook ice cream, it’s premium ice cream made from farm-fresh milk and berries grown in the Pacific Northwest.

Well, at the same time, wouldn’t you know, we got a whole bunch of fresh berries from FarmBox LA, a company that delivers produce from local farms that practice sustainable organic farming. Check out these golden yellow raspberries:

golden raspberries

So when presented with this difficult dilemma (to eat right away or not to eat right away?) we took the more generous route and decided to make it into something we could share with friends. And that’s how this Blueberry Ginger Ice Cream Pie came about.

blueberry ginger pie

Blueberry Ginger Ice Cream Pie

For the crust:

2 cups crushed ginger snaps

6 T. butter, melted

1/4 cup brown sugar

1 tsp. kosher salt

Preheat the oven to 350 degrees. Combine the crushed ginger snaps, melted butter, brown sugar, and salt together in a mixing bowl. Press the mixture into a 9-inch pie pan until the sides and bottom are evenly flat. Bake the crust for 15 minutes; then set aside to cool.

For the filling:

1/3 cup blueberry jam

3 cups Tillamook Oregon Blueberry ice cream, slightly softened

Whipped cream

1/2 cup fresh blueberries

1/4 cup fresh raspberries

1 T. grated fresh ginger

Spread the blueberry jam evenly onto the bottom of the pie crust. Place the pie pan in the freezer for at least 30 minutes so the crust and jam are cold and solid. Remove pie pan from freezer, spread the ice cream evenly over the blueberry jam layer. Return the pie to the freezer for at least 30 minutes, or until the ice cream is firm. Remove the pie from the freezer and garnish with whipped cream and berries as desired. Sprinkle grated ginger over the top of the pie. Slice the pie with a sharp knife that has been warmed in hot water. Serve immediately. Serves 8 to 10.

blueberry pie slice

Now repeat to self: Ice cream brings people together. Sharing is good. This dessert is for more than one person.

But if you choose not to share, we won’t tell.

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6 Responses to Blueberry Ginger Ice Cream Pie

  1. Katie August 18, 2014 at 5:42 pm #

    Hi Jeanne!

    So glad to hear you put your Tillamook Ice Cream to good use – the colors of that pie are beautiful. 🙂 Hope these fruity ice creams satisfied your ice cream cravings for a bit! Thanks for sharing this tasty recipe with your readers!

    All the best,
    Katie, of the Tillamook team

    • Jeanne August 18, 2014 at 8:50 pm #

      Thank YOU, Katie! We loved every spoonful of our Tillamook ice cream!

  2. Dorothy at Shockingly Delicious August 20, 2014 at 11:38 am #

    Adore the light purple color of your pie! That looks like just about enough for my serving. What are the rest of you going to eat?

    • Jeanne August 20, 2014 at 2:16 pm #

      Haha- don’t even think about it! That’s my piece! : )

  3. Kim - Liv Life August 22, 2014 at 2:35 pm #

    I’ve never actually heard of Tillamook Ice Cream!! Love their cheese, but didn’t know about the ice cream. Oh wow! And, what an awesome combo you created. I think you’d be voted most popular mom if you showed up to an even with that in hand!!

    • Jeanne August 22, 2014 at 7:16 pm #

      Aw – you’re too kind! Thanks, Kim!

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