BERRY ICE CREAM CHEESECAKE PIE
MAKES 10 SERVINGS HANDS-ON TIME 30 MINUTES FREEZING TIME 8 HOURS TOTAL TIME 8¾ HOURS
1 cup plain granola 1 cup graham cracker crumbs ½ cup unsalted butter, melted ⅓ cup granulated sugar, divided ¼ tsp salt ½ cup each blackberries and blueberries 1 tbsp water 1 tbsp lemon juice half 250 g pkg cream cheese, softened 1 cup 35% cream 2 cups vanilla ice cream, softened
Topping 1 cup each frozen blackberries and blueberries Mist 9-inch pie plate with cooking spray. In food processor, pulse granola with graham crumbs until granola is in coarse crumbs. Add butter, 2 tbsp of the sugar and salt; pulse until combined. Press into bottom and up side of prepared plate; freeze until firm, about 15 minutes.
Meanwhile, in small saucepan, bring blackberries, blueberries, water and remaining sugar to boil over medium heat; cook, breaking up berries with spoon, until berries are broken down and sauce is reduced to ⅓ cup, about 5 minutes. Stir in lemon juice. Scrape into small bowl set over bowl of ice water; let cool completely, about 10 minutes.
In large bowl, using hand mixer on medium-low speed, beat cream cheese until fluffy. Reduce speed to low; gradually drizzle in cream until combined. Increase speed to medium; beat until stiff peaks form, 2 to 3 minutes. Fold in all but 1 tbsp of the berry mixture just until combined with a few streaks remaining.
Place ice cream in separate large bowl; break up with back of spoon and stir until smooth. Fold in cream mixture until almost combined (if mixture begins to melt, refreeze as needed); scrape into crust. Dollop with remaining 1 tbsp berry mixture; using small knife, swirl to create marble effect. Cover and freeze until firm, about 8 hours.
Topping Sprinkle with blackberries and blueberries.
To serve Let stand at room temperature until slightly softened, 10 to 15 minutes, before slicing.
PER SERVING about 393 cal, 4 g pro, 27 g total fat (15 g sat. fat), 38 g carb (4 g dietary fibre, 22 g sugar), 79 mg chol, 210 mg sodium, 138 mg potassium. % RDI: 7% calcium, 7% iron, 24% vit A, 3% vit C, 8% folate.