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Patriotic Berry Ice Cream Frozen Pie

Ice cream is one of the most refreshing desserts during hot summer days. To create a fun twist on an ice cream dessert, I created a yummy (and, might I say, super easy!) frozen ice cream pie. To make this a perfect dessert for the Fourth of July, I made sure to incorporate the patriotic colors of red, white and blue!

The pie consists of a graham cracker crust and filled with strawberry and vanilla ice cream, paying homage to the red and white striped on the American flag.



To finish it off, I added fresh blueberries to the top -- the perfect pop of bold blue on the dessert! After this simple assembly and some freezing time, you’ll have a delicious ice cream frozen pie that everyone will love. Stick in some American flag toothpicks for a fun, patriotic dessert perfect for the Fourth of July! 




Graham Cracker Crust:

  • 15 sheets (30 squares) of graham crackers
  • 3 tablespoons sugar
  • 14 tablespoons (1 3/4 sticks) unsalted butter, melted

Ice Cream Filling:

  • 2 cups Strawberry Ice Cream, Softened
  • 2 cups Vanilla Ice Cream, Softened
  • 1 cup, Fresh Blueberries, for Topping

Before I begin, I remove the ice cream from the freezer and set it on the counter to allow it to soften. If you forget to do this, you can simply place the ice cream in the microwave for about 30 seconds (no more than 30 seconds because you only want it softened, not melted).

To Make the Graham Cracker Crust: 

Preheat the oven to 350 degrees. Place the graham crackers in a food processer and pulse until you have fine crumbs. Pour the graham crackers into a medium bowl and add the sugar and melted butter. Stir until the graham crackers have absorbed all the butter and the mixture is wet.

Grease the inside of a 9-inch pie pan and press the graham cracker crust into the pie pan. Bake the crust until it turns a light golden brown, about 10 minutes. Remove the graham cracker crust from the oven and allow it cool completely. To speed up the process you can place the crust in the freezer to cool.


To Assemble the Ice Cream Pie:

Once cooled, begin to fill the graham cracker crust with the softened ice cream. Start by layering the strawberry ice cream at the bottom of the pie crust. Carefully spread the second layer of vanilla ice cream on top. Be careful not to stir too much of the vanilla ice cream into the strawberry ice cream. Top with fresh blueberries and place the complete pie in the freezer to freeze, at least 8 hours (preferably overnight).

To serve, remove the pie from the freezer and leave it on the counter for up to 5 minutes to slightly thaw. Use a sharp knife to cut the frozen pie. Serve immediately and enjoy!

This pie lasts up to 2 weeks, while being kept in the freezer. Just be sure to cover the pie with plastic before so the ice cream doesn’t get freezer burn.

Makes: One 9-inch pie (serves about 10 people)

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