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
Ingredients:
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
- Blueberries
- Strawberries, sliced
- 1 banana, sliced
*Sub in regular low-fat vanilla ice cream if you want to!
Directions:
- 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):
Calories: 336
Fat: 14 grams
Carbohydrates: 29 grams
Fiber: >1 gram
Protein: 1.6 grams
Weight Watchers Points: 7