Blackberry-Lemon Ice Cream Pie

In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt.

Prep/Cook Time: 5 Hours 40 Minutes, Servings: 8

Ingredients

Crust

• 2 cups coarsely crumbled gingersnap cookies
• 3 tablespoons canola oil

Filling & Topping

• ¾ cup heavy cream
• ⅓ cup sugar
• 1 cup nonfat vanilla Greek yogurt
• 3 cups blackberries, divided
• 2 teaspoons lemon zest

Directions

1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
4. Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing

Nutritional Information

Per Serving: 279 calories; 16 g fat (6 g sat, 7 g mono); 31 mg cholesterol; 31 g carbohydrate; 12 g added sugars; 17 g total sugars; 5 g protein; 3 g fiber; 117 mg sodium; 213 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.