These mini fruit ice cream pies are an easy make-ahead dessert that will brighten up your Mother’s Day brunch or dinner! Plus, they are very low in calories thanks to the addition of Arctic Zero in place of Ice Cream!
Do you guys want to hear something sad? I haven’t spent Mother’s Day with my mom in years. Like, I can’t actually remember the last Mother’s Day we spent together. I actually think it was over 5 years ago during my graduation weekend. From college.
Ever since then, the timing has never been right. I’ve either been out of the country, working full or part time or swamped with deadlines. And this year, well, the same story goes. I’m leaving for 2 weeks (Iceland – England – Peru) on Wednesday and I have to finish over 20 recipes for a deadline on Monday. Even though as I type that I realize how busy I’m going to be, I still feel a pang of guilt for not trying harder to get to Indiana to see my mom.
Luckily though, we got to spent all weekend together in beautiful San Francisco. Even though the purpose of the trip wasn’t to celebrate Mother’s Day, we still had plenty of time to drink wine, laugh and talk about food. Plus, we even had a few hours to do some cooking together, which is always my favorite thing to do alongside her.
Even though we won’t be together, I’m celebrating with some mini fruit ice cream pies in her honor. Granted, she’s not a huge ice cream fan, but I think she’d appreciate how cute these pies are regardless. She always has such an eye for making an ordinary dish look like art, and every time I’m baking or decorating, I try to replicate her techniques. Even though my dishes turn out pretty, they just don’t hold a flame to hers.
No matter what, she’ll always be the most incredible cook, baker and mother I’ll ever know. I just hope someday I can measure up.
Mini Fruit Ice Cream Pies
Yields about 4 pies (serves about 8).
Prep time: About 10 minutes
Cook time: 12 minutes
Freeze time: 2 hours
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1 tablespoon sugar
- ½ teaspoon nutmeg
For the pie:
- 1 pint vanilla maple Arctic Zero, softened* (about 2 cups)
- 1 cup cold heavy cream
- 3 tablespoons honey
- 1 tablespoon sugar
- Strawberries, sliced
- 1 banana, sliced
*Sub in regular low-fat vanilla ice cream if you want to!
- Preheat oven to 350 degrees F. Grease 4 mini Le Creuset tart plates with nonstick cooking spray.
- In a bowl, mix the graham crackers, butter, sugar and nutmeg. Stir until it stars to clump. Using a spatula, press the mixture into the pie crusts. Bake for about 10 – 12 minutes, or until golden brown.
- Let chill slightly and then freeze for an hour.
- Press about 1/2 cup of the ice cream into each pie crust. Using a knife, smooth it over. Freeze for another 45 minutes, or until set.
- Meanwhile, make the whipped cream by beating the heavy cream, honey and sugar together in a stand mixer. Beat until fluffy.
- Once the pies have set, remove from the freezer. Top with whipped cream. Add a sliced banana, sliced strawberries and blueberries to the top of the cream.
Nutritional information per serving (1/2 pie):
Fat: 14 grams
Carbohydrates: 29 grams
Fiber: >1 gram
Protein: 1.6 grams
Weight Watchers Points: 7