This was an easily adaptable recipe from Cooking Light. I used a quart of SoyDelicious vanilla ice cream, and a 12-ounce bag of frozen berries (blueberries, raspberries, strawberries, blackberries, and pitted cherries). Total ice cream smackdown.
It looked so inviting, even before the first cut. I loved the swirl ~
Berry ice cream pie
1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 12-ounce package frozen berries (your choice – I used a medley I found at Trader Joe’s. The original recipe calls for cherries)
2 tablespoons margarine, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs
4 cups soy vanilla ice cream (softened)
Preheat oven to 375 degrees F.
Combine first 5 ingredients in a medium saucepan. Bring to a boil, cook 2 minutes or until thick, stirring constantly. Cool completely.
Combine margarine and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9″ pie pan. Bake for 8 minutes, then cool completely.
Place 1/2 cup of the cooled berry mixture in a blender, and puree til smooth. Place remaining berry mixture in an airtight container; cover and chill.
Place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth. Add pureed berry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into cooled crust. Cover and freeze 4 hours or until firm. Top wedges with reserved berry sauce just before serving. Makes 8 servings.