Layers of flavor unite to bring the taste of blueberry muffins to this incredible pie. Serve it for breakfast; no one will mind!
INGREDIENTS | SERVES 12
1 cup Cake Batter Ice Cream slightly softened
1 baked Gingersnap Tart Crust
2 cups Blueberry Frozen Yogurt, slightly softened
1 cup Rich Vanilla Bean Ice Cream ,slightly softened
3 cups Sweetened Whipped Cream
1 cup fresh blueberries
1 cup Streusel Topping
Streusel Topping
Streusel is a simple and delicious topping. To prepare, combine 5 tablespoons sugar, 3 tablespoons brown sugar, and 2 tablespoons flour by whisking in a small bowl. Add in ¼ cup melted butter and
mix until fully incorporated. Texture will be grainy.
DIRECTIONS
1. Spread the Cake Batter Ice Cream into the prepared Gingersnap Tart Crust pie shell. Top with Blueberry Frozen Yogurt and then the Rich Vanilla Bean Ice Cream.
2. Allow to freeze for 30 minutes.
3. Add whipped cream, piling high in the center.
4. Freeze until set. Remove from freezer 10 minutes before serving. Garnish with fresh blueberries and Streusel Topping.
