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