This vanilla ice cream pie is my favorite summer recipe! A wonderful oat and pumpkin seed crust is filled with creamy vanilla ice cream and topped with fresh strawberries and blueberries. It is so easy and works for gluten and dairy free diets.
Vanilla Ice Cream | Butter Rolled Oats | Pumpkin Seeds Brown Sugar | Fresh Berries
Pulse the oats into flour. Add in pumpkin seeds and break into tiny pieces. Add sugar, salt and butter and pulse until crumbly and forming clumps.
Press the crust into the plate. Bake until lightly browned and fragrant. Cover with plastic wrap and place in the freezer.
Spoon softened ice cream into the crust. Cover and freeze for another hour. Heat berries, stirring often until the juices form a thick, coating on your spoon. Cool in the fridge.
ENJOY!
Spoon the berry mixture over the frozen pie just before serving.
Several family members require a gluten and dairy-free option. This recipe was the perfect choice. It looks gorgeous and tastes yummy. We’ll definitely make it again.
Margi