STRAWBERRY ICE CREAM PIE
Steps:
- In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
- In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries
FROZEN STRAWBERRY PIE
This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.
Provided by Alex Guarnaschelli
Categories dessert
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
- For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
- In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
- To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
- For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
STRAWBERRY-LIME ICE
Four ingredients and one food-processor--that's all you need for this elegant, refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 6
Number Of Ingredients 4
Steps:
- Place half of the strawberries, ice, powdered sugar and lime juice at a time in food processor. Cover and process until smooth. Pour into loaf pan, 9x5x3 inches. Freeze at least 2 hours or until icy.
- Break strawberry mixture into chunks into bowl. Beat with electric mixer on low speed about 2 minutes or until smooth. Pour back into loaf pan. Freeze about 4 hours or until almost firm. Scoop or spoon into dessert dishes. (If mixture becomes too firm to scoop, remove from freezer about 1 hour before serving.)
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
STRAWBERRY LIME ICE CREAM PIE
A refreshing dessert for those hot days of summer from Southern Living. Freezing time is not included in prep or cook time.
Provided by Lvs2Cook
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place first 3 ingredients in a food processor and process until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
- Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
- Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.
- Process strawberries and powdered sugar in food processor or blender until pureed, stopping to scrape down sides.
- Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, and orange juice concentrate into ice cream until well blended.
- Spoon mixture into prepared crust in springform pan. cover with plastic wrap. Freeze 3 hours or until firm.
- Let stand 15 minutes at room temperature before serving. Garnish, if desired.
Nutrition Facts : Calories 409.9, Fat 18.3, SaturatedFat 11.3, Cholesterol 55, Sodium 129.9, Carbohydrate 60.5, Fiber 2, Sugar 29.2, Protein 4.3
More about "strawberry lime ice cream pie food"
MINTY STRAWBERRY-LIME ICEBOX PIE RECIPE - HOME …
From homecookingmemories.com
5/5 (2)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- In a food processor, place strawberries, mint, lime juice, honey, and a pinch of salt. Process until smooth. Add ice cream to strawberry mixture and process until blended and smooth.
- Pour mixture into pre-made graham cracker pie crust. Freeze until frozen (6 hours to overnight).
- Just before serving, remove pie from freezer and allow to soften slightly for about 10 minutes. During this time, make your whipped cream by placing whipping cream in a cold bowl and beating with a hand mixer on high (or in a stand mixer), until peaks begin to form. Sprinkle in sugar and continue beating until stiff peaks form.
- Spread whipping cream on top of the frozen pie and garnish with chopped strawberries and mint leaves, if desired. Cut into wedges and serve.
STRAWBERRY ICE CREAM PIE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
STRAWBERRY ICE CREAM PIE RECIPE - TODAY
From today.com
STRAWBERRY ICE CREAM PIE - SPOON UNIVERSITY
From spoonuniversity.com
STRAWBERRY-PRETZEL ICE CREAM PIE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (14)Author Kendra VaculinServings 8
STRAWBERRY AND LIME ICE CREAM PIE - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
Cuisine Modern New ZealandCategory DessertAuthor Fiona HuguesTotal Time 40 mins
SPIKED STRAWBERRY-LIME ICE-CREAM PIE RECIPE - FOOD.COM
From food.com
4.5/5 (2)Total Time 3 hrs 30 minsCategory DessertCalories 470 per serving
STRAWBERRY ICEBOX PIE WITH CONDENSED MILK - NO PLATE LIKE HOME
From noplatelikehome.com
LIME CREAM AND STRAWBERRY PIE - MOM LOVES BAKING
From momlovesbaking.com
STRAWBERRY-KEY LIME PIE RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON ICEBOX PIE RECIPE - SOUTHERN LIVING
From southernliving.com
HOW TO MAKE A SHOWSTOPPING ICE CREAM PIE IN ANY FLAVOR - FOOD …
From foodnetwork.com
KEY LIME STRAWBERRY COCONUT ICE CREAM CAKE
From lifeloveandsugar.com
STRAWBERRY MARGARITA ICEBOX PIE - QUICHE MY GRITS
From quichemygrits.com
STRAWBERRY LEMONADE ICE CREAM PIE - SUGARHERO
From sugarhero.com
STRAWBERRY SORBET RECIPE – NO ICE CREAM MACHINE
From sweetandsavorymeals.com
WHIPPED FROZEN LIMEADE - EATINGWELL
From eatingwell.com
STRAWBERRY KEY LIME PIE - A BAJILLIAN RECIPES
From abajillianrecipes.com
RECIPE: STRAWBERRY-LIME ICE CREAM PIE - ORLANDO HEALTH
From orlandohealth.com
KEY LIME SLAB PIE WITH STRAWBERRY WHIPPED CREAM - SOUTHERN LIVING
From southernliving.com
VERY BERRY ICE CREAM PIE – DELICIOUSLY SPRINKLED
From deliciouslysprinkled.com
STRAWBERRY PRETZEL SALAD RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love