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.
Ingredients: For the crust
Ingredients: For the filling
Ingredients: For the topping
- 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.
- 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.
- 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!
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