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This beautiful red, white, and blue ice cream pie has a deliciously crunchy granola crust. 

A beautiful red, white, and blue swirled ice cream pie in a granola crust made with berry sauces.

Memorial Day is just a few days away. I’m looking forward to the long weekend and spending lots of time with my family. Perhaps a beach day is in order. If you’re getting ready for summer BBQs, you’ll need this recipe.

This red, white, and blue ice cream pie is creamy, crunchy, and colorful. It’s always a crowd please are so impressive looking. It’s surprisingly easy to make using store-bought granola and ice cream, and easy to make vegan or gluten-free if desired.

 Fresh raspberries, blueberries, and a granola crust make up this red white and blue ice cream pie recipe.

To make this ice cream pie, we start with the granola crust. A natural granola gets blended up with nuts, coconut oil, and a little agave or maple syrup before getting pressed into a pie dish and baked. Let the crust cool completely before adding the ice cream.

Meanwhile, summer raspberries and blueberries get simmered away into beautiful red and blue sauces.

Ice cream pie with berry sauces swirled together and a granola crust. This red, white, and blue ice cream pie is perfect for Memorial Day, Fourth of July, or summer.

Once the granola crust is filled with ice cream, the fun begins. I use a piping bag to “draw” circles around the pie with the sauces before dragging a knife through them to create this pretty pattern. If that feels out of your comfort zone, simple drop blobs of sauce on top and swirl in, or draw a criss cross pattern.

Red, White, and Blue Ice cream pie slice with berries.

This red, white, and blue ice cream pie can be made early. If it’s been frozen overnight or longer, just let it thaw for 15-20 minutes so it’s not rock hard.

This guilt-free frozen pie made with a granola crust, frozen yogurt, and berry sauce is my favorite light and refreshing patriotic dessert. Use any white ice cream you like – I used plain frozen yogurt. Yummy Hubby said this was the best crust ever. Ever. I’d have to agree… the nutty granola crust was perfect with the tangy frozen yogurt. Ice cream pie is so delicious on hot summer days and nights and I hope you love it.

Red, White, and Blueberry Ice Cream Pie with Granola Crust

This beautiful ice cream pie is made in a granola crust and topped with berry sauces. It’s the perfect festive dessert for Memorial Day, Fourth of July, or any summer occasion.

Ingredients:

For the crust

  • 2 cups natural granola (make sure it’s gluten free if you are on a gluten free diet)
  • 1/2 cup walnut pieces
  • 4 tablespoons melted coconut oil
  • 1 tablespoon agave syrup

For the filling

  • 1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping

  • 6 oz. fresh raspberries (about 1 1/4 cups)
  • 6 oz. fresh blueberries (about 1 1/4 cups)
  • 2 tablespoons agave syrup
  • 2 tablespoons water
  • 1 lemon
  • 1 teaspoon cornstarch

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.
  3. In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.
  4. In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.
  5. Pour sauces into resealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.

Notes:

Vegan Option: Be sure to use a vegan granola and ice cream.