This Lemon-Berry Ice Cream Pie Recipe is in partnership with Mayfield Creamery, which is pretty awesome given my love of their ice cream. However, all opinions are my own.
Summer days are hot, (especially in South Florida these last few weeks) but at least that gives my family and I an excuse to enjoy ice cream. With ice cream being as delicious as it is, especially Mayfield Creamery ice cream, we never really need an excuse to indulge.
Although we typically enjoy it in a bowl 🍨 or on a cone 🍦, my family actually mixed things up some (both literally and figuratively) by trying it in a recipe, the Lemon-Berry Ice Cream Pie, created by Chef Michelle Bernstein. Using one of Mayfield’s limited time varieties, the Lemon Ice Box Pie (available at Publix in the Miami area), we discovered a new way to enjoy ice cream.
My daughter loves “cooking” so I let her take the lead on preparing this recipe and I think she did a fabulous job! My husband was so impressed with it that he said it could pass as being professionally made. Not only did we end up with a tasty treat, she also had fun in the process.
My love for Mayfield ice cream began last year and it probably has something to do with the fact that they use fresh cream from their own dairy – with no artificial growth hormones – from family recipes that have been perfected over three generations. Plus, Mayfield Creamery makes a variety of iconic signature flavors, classics for the whole family, and an exciting array of limited time only varieties (like the Summer Berry Swirl and Lemon Ice Box Pie). What’s your favorite ice cream flavor? Mine is Signature Vanilla but I do love me some Chocolate Chip Cookie Dough.
Mayfield Creamery has developed exciting new recipes inspired by southern dessert traditions, each of which have been crafted to ensure the same homemade taste that’s delighted families since their very first batch in 1923. The one we tried was actually created by Michelle Bernstein, a James Beard Foundation Award-winning chef from Miami.
Lemon-Berry Ice Cream Pie
- 9.5 inch pie plate
- Graham cracker crust:
- 1 1/2 cups finely crushed graham cracker
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
- 1 quart Mayfield lemon ice cream
- 1 cup raspberries
- 1 cup blackberries, halved
- 2 cups lightly sweetened whipped cream, for garnish
- 2 cups fresh raspberries for garnish
- 1 cup blackberries for garnish
*We also added in a cup of strawberries
- Preheat oven to 325°. Remove Mayfield Lemon Ice Box Pie ice cream from the freezer to allow it to soften slightly.
- In a medium size bowl, combine graham cracker and sugar. Add the butter and combine. Press the mixture evenly into the bottom and sides of the pie plate. Bake at 325F for 8-12 minutes or until golden brown. Remove and allow to cool on a wire rack until cool enough to handle the pie plate, about 10 to 15 minutes. Place the pie plate in the freezer and allow to chill until cold to the touch, another 15-30 minutes.
- When the graham cracker crust is cold, make the filling.
- In a metal bowl, fold together the softened ice cream with 1 cup raspberries and 1 cup of the blackberries (halved) using a rubber spatula. Allow the berries to evenly distribute into the ice cream.
- Spoon the pie filling into the pie crust and spread it out in an even layer. Place in the freezer overnight.
- When you are ready to serve, Spread an even layer of whipped cream over the pie filling and top with as many berries as will fit.
- If the pie is still very cold and stiff, place in the refrigerator for about 10 minutes for easier serving.
If you haven’t already tried Mayfield ice cream, you really should! When you do, you should also give this recipe a try.