Raspberry Jelly and Ice Cream Pie

Only 7 ingredients for a delicious dessert.

Ice cream cakes are simple to make and very versatile. I particularly love this version as it doesn’t use store-bought ice cream. There is just something special about telling guests that you made your own ice cream 🙂 But don’t worry – you don’t need to churn it.

This ‘pie’ has 3 layers – the bottom is cookie crumb, followed by vanilla ice cream with hidden raspberry pieces, then the top is a delicately pink-coloured raspberry jelly cream. Of course, if raspberry isn’t your preferred flavour of jelly (jello) then you can adapt accordingly.

You will need at least 6 hours for this pie to set in the freezer – the first part of that time can be overnight but the top layer needs at least a couple of hours once it has been added.

I adapted a recipe from the August 2015 issue of Super Food Ideas magazine.

Ingredients – serves 8-10:

  • 250g/9 oz plain or vanilla cookies
  • 125g/4.5 oz unsalted butter, melted
  • 600ml/20 fl oz thickened (heavy/whipping) cream
  • 395g/14 oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 cup frozen raspberries, plus extra to serve
  • 85g/3 oz packet raspberry jelly (jello) crystals


  • Blitz the cookies in your food processor until you have fine crumbs.
  • Tip the crumbs into a medium bowl then add the melted butter and stir well.
  • Spray a 23cm/9 inch spring-form pan with cooking spray.
  • Tip the buttered cookie crumbs into the prepared pan. Press the crumbs over the base of the pan and part way up the sides. This forms your pie base. Place in the freezer whilst you make the first layer of filling.
  • Put half the cream into a bowl and use an electric whisk to beat until soft peaks form.
  • With the whisk still running, gradually add the condensed milk and vanilla.
  • Fold through the raspberries.
  • Pour the cream filling into the pan over the cookie crumb base. Place in the freezer for at least 4 hours (or overnight if required).
  • To make the final layer of filling, beat the remaining cream until soft peaks form then stir through the jelly crystals. Spoon the jelly cream over the top of the ice cream in the pan. Smooth the surface using the back of a spoon. Freeze for at least 2 hours.
  • When ready to serve, remove the pie from the pan and place onto your serving plate. Top with a few extra frozen raspberries and serve immediately.
  • Enjoy!

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2 Responses to Raspberry Jelly and Ice Cream Pie

  1. Rae says:

    Looks delicious!

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