Strawberry Mint Ice Cream Pie

By Camille Styles
Strawberry Mint Ice Cream Pie

Click here for the full “Fourth of July Dessert Bar” blog post.

Strawberry Mint Ice Cream Pie

photography by Jessica Attie

Strawberry-Mint Ice Cream Pie

Serves 8

Strawberry Mint Ice Cream Pie

By Camille Styles


graham cracker crust:

  • 1 1/2  cups graham crackers (12 crackers), finely ground
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • Pinch of sea salt


  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 3 cups frozen strawberries
  • 1 cup ice cubes


  • 1 pint strawberries
  • 2 tbsp sugar or honey
  • 1 sprig of mint, finely chopped
  • Juice of 1 lemon
  • Pinch of sea salt


for the graham cracker crust:

  1. Preheat oven to 350 degrees. In the Vitamix container, pulse graham cracker crumbs, butter, sugar, and salt just until combined.
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish.
  3. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

for the ice cream filling:

  1. Place all ingredients into the Vitamix container in the order listed, and secure lid.
  2. Select Frozen Desserts setting and press start.
  3. Use tamper to press ingredients into blades, and allow machine to complete programmed cycle.
  4. Transfer to an airtight container and freeze until almost ready to use. Remove from freezer to soften 5 or 10 minutes before filling pie crust.

for the topping:

  1. Wash and slice (vertically) strawberries. Place them in a bowl, and mix in the remaining ingredients.
  2. Let sit, refrigerated, for at least 2 hours prior to topping the ice cream filling.

to assemble:

  1. Fill cooled pie crust with softened ice cream. Freeze for at least 30 minutes until ice cream is firm, then top with macerated strawberries and serve.

Comments (1)

  1. Phyllis says:

    I don’t have a Vitamin – can I use something else?

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