Raspberry Ripple Ice Cream Pie

with toasted almond crumble

This dessert can be made up to 3 days ahead and stored, covered, in the freezer.

Makes 10 servings

Total time: 45 minutes + freezing

FOR THE CRUST AND CRUMBLE, TOAST:

1 1/2 1/2

1 1/2 1/4 1/2

FOR THE RASPBERRY RIPPLE, HEAT:

1

1/4 1 1

FOR THE ICE CREAM, WHIP:

1/2 1

1

1/2 2 1/4 1/2 cup almond flour cup all-purpose flour cup packed dark brown sugar tsp. sea salt tsp. ground cinnamon tsp. freshly grated nutmeg cup unsalted butter (8 Tbsp.), diced and room temperature bag frozen or fresh raspberries (10 oz.) cup granulated sugar piece lemon peel (2-inch) Tbsp. fresh lemon juice cup heavy whipping cream pkg. cream cheese (8 oz.), room temperature can sweetened condensed milk (14 oz.) cup fresh lemon juice tsp. grated lemon zest tsp. sea salt tsp. flake salt

Preheat oven to 350°. Line a baking sheet with parchment. Coat the bottom of a 9-inch springform pan with nonstick spray; place on baking sheet.

For the crust and crumble, toast almond flour in a saucepan over medium heat, stirring often, until golden brown, 3–5 minutes. Transfer almond flour to a bowl; add all-purpose flour, brown sugar, sea salt, cinnamon, and nutmeg; let cool about 10 minutes. Mix in butter (your hands are generally the best tool for this job) until everything is just combined. Give the mixture a gentle squeeze; if it holds together it is ready to bake.

Press half the dough into bottom of prepared springform pan to create a thin layer of crust, 1/8- to 1/4- inch thick. Crumble the rest of the dough onto the other half of the baking sheet, making sure to have some large clumps. Bake crust and crumbles until deep toffee brown, 15–18 minutes. Remove baking sheet from oven and let crust and crumble cool to room temperature. For the raspberry ripple, heat raspberries, sugar, and lemon peel in a saucepan over low. Smash the berries a bit with the back of a wooden spoon to release their juices. Simmer, stirring often, until ripple thickens, 7–8 minutes. (Ripple should coat the back of a spoon, and not immediately drizzle when you run your finger across the spoon.) Stir in lemon juice and strain raspberry ripple through a fine-mesh strainer set over a bowl, pressing to get the juice and thickened purée; let cool to room temperature.

For the ice cream, whip cream in the bowl of a stand mixer fitted with the whisk attachment on high speed until soft peaks form; transfer to a separate bowl. Using the same mixer bowl and attachment, add cream cheese and whip until smooth, 3 minutes. Add condensed milk, lemon juice, zest, and sea salt. Mix on low speed until incorporated, then increase speed to medium and beat until whipped and smooth, 1 minute. Fold whipped cream into cream cheese mixture.

Pour half the ice cream mixture onto the crust. Drizzle one-quarter of the raspberry ripple over ice cream, then top with remaining ice cream, and another onequarter of the raspberry ripple. Drag a toothpick through the sauce, creating swirls in the ice cream. Reserve remaining sauce for serving.

Freeze pie 20 minutes before scattering the crumble over the top. Finish pie with flake salt and return pie to freezer to set fully, 3 hours or overnight.

Per serving: 477 cal; 30g total fat (15g sat); 76mg chol; 464mg sodium; 47g carb (2g fiber, 38g total sugars); 8g protein