Chocolate Cheesecake Ice Cream Pie with Fresh Blueberry Compote
YOU WILL NEED:
BLUEBERRY COMPOTE (optional)
- 1 lemon
- 2 cups fresh blueberries, divided
- 1/3 cup granulated sugar
CHEESECAKE ICE CREAM PIE
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 carton (1.5 quarts) Summer in the City Cheesecake Flavor DREYER'S or EDY'S SLOW CHURNED Light Ice Cream or DREYER'S or EDY'S GRAND Ice Cream
FOR BLUEBERRY COMPOTE:
GRATE the peel of lemon into a small saucepan. Juice the lemon in a separate bowl; set aside. Add 1 ½ cups blueberries and sugar to saucepan; stir. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until blueberries have popped, juices release and sauce has thickened slightly. Remove from heat; stir in remaining ½ cup blueberries along with lemon juice. Cool to room temperature. Sauce can be prepared in advance and stored covered in the refrigerator for up to 3 days. Bring back to room temperature before serving.
FOR CHEESECAKE ICE CREAM PIE:
ADJUST oven rack to middle position. Preheat oven to 350° F.
- COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom and up side of 9-inch pie plate. Use a spoon or bottom of measuring cup to press crumbs to an even thickness.
- BAKE crust for 8 minutes or until fragrant and beginning to brown. Cool completely on wire rack. Place pie crust in the freezer as you prepare the ice cream.
- PLACE ice cream in the refrigerator for 20 to 30 minutes to soften. Spoon ice cream into a large mixer bowl; beat to get a smooth consistency. Spoon the ice cream into crust, smoothing down top. Freeze for at least 2 hours or preferably overnight. To serve, spoon blueberry compote (room temperature or slightly warm) over cheesecake; slice into wedges.