Blueberry Ice Cream Pie Recipe

• 2 1/2 c. slivered blanched almonds lightly toasted
• 5 Tbsp. firmly packed golden sugar
• 1/4 tsp grnd cardamom (optional) (generous)
• 5 Tbsp. unsalted butter melted
• 2 pt Haagen-Dazs Blueberry and Cream ice cream
• 1/2 c. chilled whipping cream
• 1 Tbsp. sugar
• 1/4 tsp grnd cardamom (optional) (generous)
• 2 c. blueberries

1. For crust:Combine first 3 ingredients in processor and chop finely, using on/off turns.
2. Transfer to bowl.
3. Fold in butter.
4. Press firmly into bottom and up sides
5. (but not rim) of 10-inch glass pie plate.
6. Freeze 15 min.
7. Preheat oven to 350F.
8. Bake crust till center is golden brown, covering edges with foil if browning too quickly, about 19 min.
9. Cold 5 min.
10. If edges have slipped, gently press into place.
11. Cold almond crust completely.
12. For filling:Soften ice cream in refrigerator till spreadable but not melted.
13. Spread in crust.
14. Smooth surface.
15. Freeze till hard, at least 2 hrs.
16. (Can be prepared 3 days ahead.
17. Cover tightly.)
18. Whip cream, sugar and cardamom till stiff peaks form.
19. Spread over pie.
20. Top with berries and serve.
21. Serves 8.

slivered blanched almonds, golden sugar, cardamom, butter, haagen, chilled whipping cream, sugar, cardamom, blueberries

Taken from cookeatshare.com/recipes/blueberry-ice-cream-pie-88023 (may not work)