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Ice Cream Pie with Mixed Berry Compote

8 servings



Nutritional Facts Per Serving

3.7 g
37.9 g
1.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 265
  • Fat 12.3 g
    • Saturated   5.3 g
    • + Trans 
  • Cholesterol 29 mg
  • Sodium   166 mg
  • Carbohydrate 37.9 g
    • Fibre   1.9 g
    • Sugars  
  • Protein 3.7 g
    • Vitamin A 13 %
    • Vitamin C 20 %
    • Calcium 9 %
    • Iron 5 %


  1. Warm the ice cream at room temperature 15 minutes to soften. Gently pack and spread into the pie shell. (Don’t worry if the shell crumbles a bit, it will hold together once frozen.) Freeze solid.  
  2. Combine the berries with the icing sugar, cutting the strawberries into halves or quarters first, if desired.  
  3. Cut the pie into wedges and put on serving plates. Top with berries, garnish with mint and serve.

Recipe Options: Use chocolate, strawberry or any other ice cream you think would pair up well with berries instead of vanilla ice cream. Use a chocolate cookie pie crust instead of graham cracker. Use fresh berries instead of frozen. When doing so, double the amount of icing sugar used and let the berries macerate (steep) at room temperature 30 minutes to allow juice to exude from the fruit.

Serving Suggestions

You can make this cake a richer tasting one by topping the pie wedges with lightly sweetened whipping cream before spooning on the fruit compote. If you love Belgian chocolate (available in the bakery department), sprinkle the topped pie wedges with thin shavings of it just before serving.

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