This sensational summer dessert is made with your favorite ice cream and fresh blueberries, strawberries and blackberries, folded and frozen into a graham cracker crust.

Serves 6–8


Ingredients: For the crust

1½ cups graham crackers, crushed

⅓ cup butter, melted

Ingredients: For the filling

2 pints vanilla ice cream, softened

1 cup blueberries

1 cup strawberries, chopped

1 cup blackberries, chopped

½ cup strawberry preserves

Ingredients: For the topping

3 cups whipped topping

Mint sprigs

Fresh berries



  1. Preheat oven to 350°F. Mix graham cracker crumbs with melted butter, and press into a springform pan. Bake for 15 minutes or until crust is golden brown. Let cool completely.
  2. In a large bowl, fold vanilla ice cream with blueberries, strawberries, and blackberries until thoroughly mixed. Scrape mixture into springform pan, and dollop preserves on top. Using a toothpick or skewer, swirl preserves into the ice cream creating a marbled effect. Cover, and put into the freezer.
  3. Freeze for 24 hours. When ready to serve, remove the springform ring, and top with whipped topping, mint, and berries before serving.

Tip: You can use any and all berries in this dessert—the more the merrier!



This article was prepared by ReminderMedia.

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