This luscious roasted strawberry ice cream pie is made with healthy Greek yogurt!
How is it already August and I’m only just now getting around to my first ice cream pie of the season?! Months ago I started out with the best of intentions and a laundry list of ice cream desserts I wanted to make. But then…life happened. We’ve been so busy with work and family and putting the finishing touches on our new house that ice cream experimentation took a back seat. Which is a total travesty, I know.
But now it’s time to make amends…with this skinny(ish) roasted strawberry ice cream pie!
If you have never roasted strawberries before, you are missing out. Not only do they make your house smell amazing, even the saddest supermarket berries emerge from the oven gorgeously ripe and juicy and bursting with sweetness. For this recipe, I roasted four cups of berries with a few big pinches of sugar. Then I pureed half for the filling and set aside the rest for topping the finished pie.
Speaking of that filling, it’s so incredibly easy! I guess ice cream is a bit of a misnomer, since this is really a frozen yogurt pie, but…details.
A cup of full-fat plain Greek yogurt, a bit of sugar, a splash of vanilla, and those pureed berries all folded together with a cup of heavy cream whipped to soft peaks. The cream is what makes it skinny(ish), but really, 1 cup divided among eight servings isn’t too much 😉
For the crust I went with a standard chocolate wafer cookie version, because you can never go wrong with strawberries and chocolate. But really, anything would be delicious. Graham cracker, Oreo gingersnap, or even pretzel.
One thing I love about ice cream pies (other that the obvious things to love about them) is that they last. I rarely make big desserts like pies or layer cakes because we are a small family and it can feel like a race against time to finish them. But an ice cream pie will keep for at least a couple of weeks well wrapped in the freezer. We’ve been savoring this one slowly, one slice at a time, with extra whipped cream and strawberries on top.
I am leaving you with this pie for a little while. I’m taking the next week and half off from blogging to spend time with friends and family, and work on some projects for the fall. But I promise to return soon with some really fun back-to-school themed recipes!
Skinny Roasted Strawberry Ice Cream Pie
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For the crust
- 1 1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
- 4 tablespoons unsalted butter, melted
For the filling and topping
- 4 cups fresh strawberries, halved or thickly sliced
- 7 tablespoons granulated sugar, divided
- 1 cup heavy cream (plus more, if you want to serve the pie with extra whipped cream)
- 1 cup full-fat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- Position racks in the upper and bottom thirds of the oven. Preheat the oven to 350°F. In a medium bowl, stir together the cookie crumbs and melted butter. Press into the bottom and up the sides of a 9-inch pie plate. On a parchment-lined baking sheet, toss the strawberries with 2 tablespoons of sugar. Transfer both the the oven. Bake the crust until fragrant and slightly dry, about 10 minutes. Leave the strawberries in the oven until they are dark red, very fragrant, and have released most of their juices, about 25 minutes. Cool the crust and the strawberries completely. Transfer half of the strawberries to a food processor or blender and blend until smooth.
- In a large bowl, whip 1 cup of heavy cream with the remaining 5 tablespoons of sugar until it holds soft peaks. Blend in the yogurt and vanilla. With a spatula, fold in the strawberry puree just until combined, being careful not to deflate the whipped cream. Pour the filling into the cookie crust. Transfer the pie to the freezer for 1 hour, until the top is set. Wrap with plastic wrap and freeze until completely firm, about 3 hours more. Let the pie soften slightly for 10-15 minutes before slicing and serving. Serve with the remaining roasted strawberries and more whipped cream, if desired.
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