How to Make Double Berry-Mango Ice Cream Pie - A Step-by-Step Guide

If you're a fan of cool and refreshing desserts, then you'll love this Double Berry-Mango Ice Cream Pie. This frozen treat combines two delicious fruit flavors - juicy berries and sweet mango - with creamy ice cream and a crunchy graham cracker crust. The result is a perfect blend of tart and sweet, with a light and airy texture that's perfect for a hot summer day.

Whether you're hosting a summer barbecue, celebrating a special occasion, or simply looking for a delightful dessert to e...

Read more

Ingredients

  • 2 pints mango sorbet, softened, divided
  • 1 (9 inch) prepared chocolate cookie crumb crust
  • ½ (16 ounce) package frozen sliced strawberries in syrup
  • 1 pint strawberry ice cream, softened
  • 1 small fresh orange
  • ¼ cup fresh raspberries, or more to taste
  • ¼ cup sliced fresh strawberries, or more to taste
  • 1 tablespoon multicolored candy sprinkles, or to taste
  • 3 sprigs fresh mint, or more to taste

Information

  • Prep Time: 30 mins
  • Additional Time: 6 hrs 30 mins
  • Total Time: 7 hrs
  • Servings: 8
  • Yield: 1 9-inch pie

  • Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
  • Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
  • Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
  • Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
  • Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
  • To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.
  • Nutrition

    315 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 197mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 4g
    • Total Sugars: 39g
    • Protein: 2g
    • Vitamin C: 26mg
    • Calcium: 39mg
    • Iron: 1mg
    • Potassium: 214mg