When I was young, my mom used to make a dessert every Fourth of July. Or better put, she bought the ingredients and let us make our own according to our liking. It was a very simple but delicious treat consisting of a few scoops of vanilla ice cream topped with blueberry and cherry pie filling, which we then topped with a generous dollop of whipped cream.
As big ice cream fans on a hot, summer day, we really enjoyed this cold treat each year. It became one of our beloved traditions.
Several years ago, I decided to introduce this dessert to JJ one Fourth of July. He also likes ice cream, and summers here are hotter than anything either of us experienced growing up, so I was pretty sure he would enjoy it as much as I do. Since then, we have made it a regular part of our own Independence Day celebration, and our son loves it as much as we do.
This year, I decided I wanted to make a spin-off of this dessert—something a little more elegant with more measurable portions, so I present to you these fruit-flavored ice cream pie bites. This dessert combines a buttery, crisp graham cracker crust with all the flavors reminiscent of my childhood—creamy ice cream; sweet, slightly tart fruit topping; and a frothy dollop of whipped cream.
My husband and I are not big fans of cherry filling, so we almost always opt to use strawberry fruit filling instead, but cherry or raspberry filling work just as well. Alternatively, if you are not concerned about using traditional colors for this dessert, you could use apple, peach, or any other fruit filling you desire.
Although this dessert is easy to make, it does require some time, so feel free to skip the graham cracker crust and make it the way my mother did if you would rather enjoy a dessert without any time restraints. Your guests will love it just as much! Otherwise, pull out your apron and let’s get to making this delicious, elegant ice cream dessert! And to my American friends, Happy 4th of July in advance!
So if the Son sets you free, you will be free indeed.”John 8:36 ESV
EASY INDEPENDENCE DAY DESSERT (FRUIT FLAVORED ICE CREAM PIE BITES)
- Parchment paper or sturdy muffin liners (I used aluminum liners)
- 3 c vanilla ice cream, divided
- 1 sleeve graham crackers
- 1 t ground cinnamon
- ¼ c granulated sugar
- ½ c salted butter, melted
- 21 oz can blueberry pie filling or topping, divided
- 21 oz can strawberry pie filling or topping OR other red fruit filling of choice (I used strawberry rhubarb filling)
- Whipped cream of choice (I used Reddi Whip)
Line a muffin tin with 12 sturdy muffin liners or parchment paper, then scoop ¼ c of vanilla ice cream into each muffin cup, using a spoon to smooth the ice cream into each cup. Set in the freezer to chill for two hours.
Meanwhile, make the graham cracker crust. Crush the graham crackers in a food processor or by hand until finely ground. Mix the crumbs in a bowl with the cinnamon and salt, then pour the butter of the mixture and mix well.
After the ice cream has chilled, take out of the freezer and put 2 tablespoons of the graham cracker mixture over each ice cream cup, making sure to firmly pack the graham cracker mixture over the ice cream so that the surface is covered. Place back into the freezer for an additional 10 to 15 minutes.
Before taking the ice cream cups out of the freezer, open the cans of fruit filling and remove the top to the whipped topping, then remove the muffin tin from the freezer, gently extracting each ice cream cup from the tin (if needed, wedge a butter knife on the side of the muffin tin to help remove each ice cream cup).
Invert each cup onto individual serving plates or bowls so that the graham cracker crust is on the bottom, then add one to two tablespoons of each fruit filling on top of the ice cream, or according to preference. Top off with a dollop of whipped cream and enjoy! Makes 12 individual ice cream cups.