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+ servings
5 from 1 vote

Berries and Ice Cream Pie

Berries and Ice Cream Pie has a layer of ice cream, a layer of sorbet, and a layer of blueberries mixed with ice cream. All of these delicious layers are in a roasted almond graham cracker crust.
Servings 8
Prep Time 30 minutes
8 hours chilling time 8 hours
Total Time 8 hours 30 minutes


  • Deep Dish Pie Plate
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Graham Cracker and Roasted Almond Crust

  • ½ cup raw almonds (170g)
  • 1/4 tsp salt
  • 1 tsp vegetable oil
  • cups graham cracker crumbs(200g)
  • ¼ cup granulated sugar (50g)
  • 6 tbsp. melted butter (85g)

Berries and Ice Cream Filling

  • 1 cup fresh or frozen blueberries plus 1/2 cup fresh blueberries for topping (150g of fresh or frozen blueberries + 75g of fresh blueberries. ) (
  • 1 pint Raspberry Sorbet (475 ml)
  • 6 cups vanilla ice cream (1450ml)
  • 8 fresh raspberries for topping


Almond and Graham Cracker Crust

  • Sprinkle the Almonds with the oil and salt. Roast in a 325-degree oven until browned.
  • Grind the roasted almonds to crumbs in a food processor or blender.
  • Add the almonds, sugar, and melted butter to the graham cracker crumbs. Mix well.
  • Press the graham cracker mixture into the bottom and up the sides of a lightly greased deep-dish pie plate.
  • Bake for 12 minutes at 350 degrees F or until lightly browned.
  • Let the pie crust cool completely before adding the ice cream.

Ice cream filling

  • Let the ice cream soften until it is easy to scoop. Add 1 cup of blueberries to 3 cups of ice cream and mix together.
  • Add the mixture to the bottom of the pie once the crust has cooled.
  • Freeze for 2-3 hours
  • Add the raspberry sorbet to the bottom blueberries and ice cream layer. You may need to let the sorbet soften first. Spread the sorbet evenly across the ice cream layer.
  • Freeze for 2 - 3 hours.
  • Add the final 3 cups of vanilla ice cream to form the top layer. Freeze 2-3 hours minimum. Preferably overnight.
  • To serve. Let pie sit at room temperature about 10 minutes to begin to soften enough to cut the pie. Top the pie with the fresh blueberries and raspberries just before serving.



If you can't find Raspberry Sorbet,  a mixed berry sorbet is great.
Store the pie in an airtight container in the freezer for up to 6-8 weeks 
Calories: 515kcal
Course: Dessert
Cuisine: American
Keyword: blueberries and ice cream pie, easy, fresh blueberry recipe, graham cracker and almond pie crust, ice cream pie


Serving: 1piece | Calories: 515kcal | Carbohydrates: 62g | Protein: 8g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 400mg | Potassium: 307mg | Fiber: 4g | Sugar: 44g | Vitamin A: 823IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 1mg