*We’ve partnered with Simple Truth Low Cow ice cream to bring you a yummy dessert that’s perfect for summer!
Every summer I’m taken back to my childhood home where we had a sprawling raspberry patch. Each morning, my siblings and I would race to the backyard and fill our hands and pockets (yes, my mom did a lot of wash back then) with plump red raspberries as large as thimbles.
This season as you attend outdoor parties and entertain family and friends, whip up this delicious lemon and fresh raspberry ice cream pie with a pretzel crust for dessert. It’s creamy with layers of lemon, raspberry, and vanilla with a sweet and salty crust. And believe it or not, when you use Simple Truth Low Cow ice cream, it’s even low calorie!
If a dessert could be healthy, this is the one. Simple Truth just launched their new Low Cow ice cream and you can find it a Kroger Store near you! (Kroger stores include Kroger, Ralphs, Frys, Smiths, King Soopers, Fred Meyer, and QFC.)
Available in 6 flavors: Chocolate, Sea Salt Caramel, Mint Chocolate Chip, Birthday Cake, Vanilla Bean, and Lemon Cake, each Simple Truth Low Cow ice cream is under 300 calories and packs in 24 grams of protein per pint! That’s practically a health food!
For those of us who have a tendency to tackle the whole pint, this is great news! You could quite literally polish off the entire pint of ice cream in one sitting and not feel an ounce of guilt. In fact, your personal trainer will probably pat you on the back for your wise choice!
Lemon and Fresh Raspberry Ice Cream Pie with Pretzel Crust
It’s easy and refreshing. The perfect summer treat that can feed a crowd or your little family. Start with a simple crushed pretzel crust. (Full recipe below.) Bake at 350 degrees for 10 minutes to give it that nice crunch. Cool completely—if you don’t your ice cream will melt when you add it to the crust. (A lesson learned the hard way.)
Next, use your mixer (best trick I ever learned) to soften the ice cream. Start with the lemon layer first. Add two pints of lemon-flavored ice cream to your mixer, 1 tablespoon of fresh lemon zest, and mix until smooth but not melted.
Using a mixer softens your ice cream very nicely. Spread the lemon ice cream mixture evenly over the cooled pretzel crust. Top with fresh raspberries.
Next, add two pints of vanilla bean flavored ice cream to the mixture, along with about a half cup of fresh raspberries. Mix until just blended. Spread this layer evenly over the fresh raspberries. Cover and freeze for 2 hours.
Remove from freezer, top with fresh raspberries and chocolate shavings. Serve immediately with a dollop of whipped cream.
When you cut into it, what you’ll get are 4 layers of cold, creamy, crunchy, sweet and salty goodness. The play on textures is amazing and the tartness of the lemon and raspberries, combined with the sweetness of the ice cream is perfection. The delicate blend of that salty and sweet crust ties the entire dessert together and keeps you coming back for more.
And when you use Simple Truth Low Cow ice cream, you CAN have seconds, and thirds! Like I said, this dessert is basically a health food, so dive right in!
- 1 1/4 cup crushed pretzels
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 pints lemon flavored ice cream (I used Simple Truth Low Cow Lemon Cake ice cream)
- 2 pints vanilla bean flavored ice cream (Again, I used Simple Truth Low Cow Vanilla Bean ice cream)
- 2 cups fresh raspberries (you can substitute frozen raspberries)
- 1 tablespoon lemon zest
- For Crust:
- Mix crushed pretzels, sugar, and melted butter in a bowl until well incorporated. Pour pretzel mixture into a pie dish and press firmly and the bottom and up along the sides. Bake at 350 degrees for 10 minutes. Remove from oven and cool completely. (Must be cooled or ice cream layers will melt.)
- For Ice Cream Layers:
- For the first lemon layer, add frozen lemon flavored ice cream to a mixer. Add lemon zest and mix until smooth, but not melted. Spread evenly over the cooled pretzel crust. Top lemon ice cream layer with fresh raspberries. For the vanilla bean layer, add the vanilla bean ice cream to mixer. Add 1/2 cup of fresh raspberries and mix until smooth. Spread mixture over the fresh raspberries. Cover and freeze for 2 hours. Remove from freezer, top with remaining 1/2 cup of fresh raspberries, chocolate shavings, and a dollop of whipped cream. Serve immediately.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.