Strawberry Smoothie Ice Cream Pie Recipes

STRAWBERRY PIE ICE CREAM

Steps:

• In a bowl, beat ice cream until slightly softened. Fold in the whipped topping, cashews and chocolate chips until blended. Very gently fold in graham cracker crust pieces. Serve immediately. Store leftovers in a freeze.

STRAWBERRY ICE CREAM PIE

Steps:

• In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
• In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries

STRAWBERRY SMOOTHIE ICE CREAM PIE

Steps:

• Put first 3 ingredients in food processor and process until finely crushed.
• Press firmly onto the bottom of a lightly greased 10 inch springform pan.
• Bake at 350º for 10 minutes.
• Cool pan completely on wire rack.
• Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften.
• Put strawberries and 2 tbsps. powdered sugar in food processor and process until pureed, scraping down sides if needed.
• Remove mixture from food processor and set aside.
• Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed.
• Remove mixture from processor and set aside.
• Mash bananas in a large bowl.
• Add remaining powdered sugar and mix well.
• Set aside.
• Place 1 quart of the ice cream in a large bowl.
• Fold strawberry mixture into ice cream until blended.
• Place in freezer until slightly firm.
• Divide remaining quart of ice cream in half.
• Put halves in different bowls.
• Stir blueberry mixture in one half and banana mixture in the other half.
• Place bowls in the freezer.
• Spread half of the strawberry mixture evenly into prepared crust in pan.
• Place pan and remeining strawberry mixture in the freezer.
• Freeze for 30 minutes.
• Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes.
• Repeat same procedure with blueberry mixture.
• Spread remaining strawberry mixture over blueberry mixture.
• Freeze for 3 hours or until all layers are firm.
• Take pie out of freezer and let stand for 15 minutes before cutting to serve.
• Garnish pie if desired.

STRAWBERRY ICEBOX PIE

Steps:

• For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
• To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
• To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
• With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
• Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
• Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
• Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
• With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

STRAWBERRY MILKSHAKE WITH ICE CREAM

Steps:

• Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.
• Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.
• Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
• Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
• Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
• Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
• Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.