Mini Strawberry Ice Cream Pie

Looking for a dessert that has both crunch and cream! Then you must try this Strawberry Ice Cream Pie. The silky smooth strawberry ice cream with mildly sweetened buttery crust will make you crave more for this.

I personally like infusing fruit in the dessert for the fact, the citrusy flavor from the fruits beautifully balance out the sweetness that we add without the feeling of overpowering sweetness after few spoonfuls. My creative vision just widened when I had fresh strawberries resting on my counter after strawberry picking. I just wanted to use it in all possible ways; call it jam, syrup, milkshake, ice cream and what not ! 😄

I wanted to have the strawberry ice cream with something warm and crunchy, hence decided to make a buttery tart and have it with ice cream. We loved it and sure you will also.😍

What are all the things you need ?

For Pie Crust :

1. All purpose flour - 1 cup

2. Unsalted Butter - 100 gm

3. sugar - 1 tbsp

4. salt - 1/2 tsp

5. Water - as required

For Strawberry Ice Cream:

1. Heavy cream - 1 cup

2. Chopped Strawberries - 1 cup

3. Sugar - 1/2 cup

4. Lemon juice - 1 tsp

How to Proceed with it?

For Pie Crust:

• Make sure the butter is cold. Dice them into 1/2 inch cubes.

• In a food processor, add the flour, butter cubes and sugar.

• In the food Processor, pulse it for 2 to 3 times till you get a crumbly mixture.

• Transfer it into a bowl, add 3 to 4 tablespoons of cold water until it comes together.

• On a working surface, work it together to form a ball.

• Cling wrap the dough and refrigerate for an hour.

• Take it out of the fridge, if it’s too hard to work with, then rest it outside for 5 mins in room temperature.

• Make sure the room temperature is cold enough so that the butter in the dough is not melting while you work with it.

• Dust the surface, top of the dough and the rolling pin with flour.

• Spread the dough to 12 inch diameter for about 1/8 inch thickness.

• Invert the baking dish, leave 1 inch around the edge and cut it.

• For transferring the spreaded sheet to the baking dish, roll the dough around the rolling pin and unroll it in the baking dish.

• Gently press the dough into the dish making sure it lines the bottom and sides.

• Then crimp the edges using fingers around the edge.

• Poke it using forks in the base.

• As we are blind baking, layer it with a foil sheet/parchment paper and put beans/rice/pie weight over it to avoid bubbling of the crust or shrinking away from the edge.

• Preheat the oven and bake it for 20 minutes or keep an eye till it starts changing color around the edges.

For Strawberry Ice Cream

• In a sauce pan, add the chopped strawberries, half of the sugar and lemon juice.

• Cook until it turns sticky and most of the water is reduced to a thick syrup.

• Bring it room temperature and chill it in refrigerator.

• In a pre-chilled bowl, add the heavy cream and remaining half of the sugar.

• Using a hand blender, whip it till you get smooth flowy thick cream.

• Don‘t over-blend as the butter will be separated from the cream. Next add the cold strawberry syrup little by little and gently mix it. Check the sweetness, add more strawberry syrup accordingly. Transfer the mix to a container and freeze it overnight or 8 hours.

• Serve the ice cream over the warm pie crust and relish it.