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Vanilla Ice Cream Pie with Warm Berry Sauce

Serves 6


1 quart vanilla ice cream, slightly softened
1 9 inch purchased graham cracker pie crust
1/3 cup chocolate syrup, in squeeze bottle
2 Tbsp. toasted almonds, chopped
3 6 oz. containers blueberries
3 6 oz. containers raspberries
2 Tbsp. water
2 Tbsp. brown sugar


  1. Spoon ice cream into the crust and smooth out the top.
  2. Squeeze chocolate sauce in straight lines (spaced about 1/2" apart) over the pie, then draw the tip of a knife through the chocolate sauce to form a chevron patter. Sprinkle with almonds. Freeze pie until firm.
  3. Just before serving, place blueberries, raspberries, water and sugar in a medium saucepan. Bring to a simmer over medium-high heat and cook until the sauce thickens, stirring gently, about 4 minutes. Remove from the heat.
  4. Cut pie into wedges and place on dessert plates. Spoon warm sauce over the pie and serve.