Description
Packed with fresh raspberries, and vanilla greek yogurt, this ice cream pie is a healthy, protein packed dessert for the last days of summer.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350°F. In a bowl mix together the graham crackers and butter or canola oil. Press the mixture into a pie crust.
- Bake for about 10 minutes. Remove from oven and allow to cool completely.
- In a stand mixer, whip heavy cream into soft peaks. In the last minute of whipping, slowly stream in the sugar and vanilla to the mixture until stiff peaks form.
- Remove 2/3 cup of the mixture and place into a small bowl.
- Pour the remaining cream and yogurt mixture into the pie crust.
- With the remaining 2/3 cup of yogurt mixture that was set aside, stir in enough raspberry puree to make the mixture a bright pink color.
- Drop dollops of the raspberry mix into the middle of the vanilla yogurt. Then drop remaining raspberry puree (or raspberry jam if using) into the middle of the raspberry yogurt mix. Using a knife, run it through the middle of all the dollops to create a swirl pattern.
- Place in the freezer for 4-6 hours to chill. Slice and serve. Best left to rest out of the freezer 10-15 minutes before slicing and serving.