Mini Pie Ice Cream Sandwiches

Mini Pie Ice Cream Sandwiches

The Spruce / Julia Hartbeck

Prep: 2 hrs
Cook: 12 mins
Total: 2 hrs 12 mins
Servings: 8 to 10 servings

These red, white, and blue ice cream sandwiches are perfect for July Fourth, but delicious anytime of year. Vanilla ice cream is sandwiched between two mini hand pies: one cherry and one blueberry. The ice cream is rolled in white chocolate chips for a sweet finish. Patriotism has never tasted so good!

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Ingredients

​For the Crust:

  • 2 1/2 cups all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon kosher salt

  • 1 1/2 cups unsalted butter, cut into 1/4-inch pieces

  • 6 tablespoons cold water

  • 1 large egg, beaten with 2 tablespoons of water

​For the Cherry Filling:

  • 5 to 6 cups fresh, pitted cherries (about 2 1/2 to 3 pounds)

  • 1/2 cup water

  • 1 1/4 cups sugar

  • 4 tablespoons cornstarch

For the Blueberry Pie Filling:

  • 1 1/2 quarts blueberries

  • 1/2 cup agave nectar

  • 1 teaspoon lemon juice

  • 3 tablespoons arrowroot powder, dissolved in 2 tablespoons of water

​For Assembly:

  • 1/2 gallon vanilla ice cream

  • White chocolate sprinkles, optional

Steps to Make It

Note: while there are multiple steps to this recipe, these ice cream sandwiches are broken down into workable categories to help you better plan for preparation and baking.

Prepare the Crust:

  1. Gather the ingredients.

    crust ingredients

    The Spruce / Julia Hartbeck

  2. Combine flour, sugar, and salt in a food processor. Pulse twice to incorporate.

    Combine flour, sugar, and salt in a food processor

    The Spruce / Julia Hartbeck

  3. Spread butter chunks evenly throughout food processor. Pulse until there is no dry flour remaining and dough just begins to collect in clumps, about 25 short pulses.

    butter and flour mixture in a food processor

    The Spruce / Julia Hartbeck

  4. While food processor is running, drizzle water until dough comes together into a ball.

    crust dough in a food processor

    The Spruce / Julia Hartbeck

  5. Divide ball in half. Form each half, divide into 4-inch discs. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

    crust dough pieces wrapped in plastic wrap

    The Spruce / Julia Hartbeck

Make the Cherry Filling

  1. Gather the ingredients.

    cherry filling ingredients

    The Spruce / Julia Hartbeck

  2. Combine all ingredients in a large saucepan. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before using.

    cherry filling cooking in a saucepan

    The Spruce / Julia Hartbeck

Make the Blueberry Filling

  1. Gather the ingredients.

    blueberry filling ingredients

    The Spruce / Julia Hartbeck

  2. Combine 1 quart of blueberries with agave, lemon, and dissolved arrowroot in a stainless steel saucepan. Cook over medium heat until mixture is bubbling and berries start to burst.

    blueberry filling cooking in a pot

    The Spruce / Julia Hartbeck

  3. Stir frequently for another 5 minutes, until filling has thickened. (It will continue to thicken as it cools). Top with remaining pint of berries, stir to incorporate. Let cool thoroughly.

    blueberry filling in a pot

    The Spruce / Julia Hartbeck

Make the Pies

  1. Once crust and fruit fillings have cooled, take out dough. Tear off small pieces and shape into little balls.

    crust dough formed into balls

    The Spruce / Julia Hartbeck

  2. With a rolling pin, roll each ball out flat, at least 2- to 2 1/2-inch diameter. Roll out 6 to 8 discs. Repeat with remaining pie crust, rolling pieces 2 1/2 to 3-inch diameter. You want top crust to be slightly larger than bottom.

    rolled out dough on a cutting board

    The Spruce / Julia Hartbeck

  3. Trim excess dough with cookie cutters so circles are even.

    Trim excess crust dough with cookie cutters

    The Spruce / Julia Hartbeck

  4. Working one at a time, place a spoonful of the cooled pie filling on the smaller dough circle.

    cherry filling on top of dough

    The Spruce / Julia Hartbeck

  5. Dab larger circles with water around edges.

    dough edges brushed with water

    The Spruce / Julia Hartbeck

  6. Gently place larger dough circle over filling and seal its edges with your fingertips.

    dough sealed around the cherry filling

    The Spruce / Julia Hartbeck

  7. Use fork tines to fully seal in filling by pressing down around edges. Cut vents on top for steam to escape.

    dough edges sealed with fork and vent cut int the dough

    The Spruce / Julia Hartbeck

  8. Repeat this process with remaining dough and filling. You want an even number of blueberry-filled and cherry-filled pies.

    mini pieces with cherry and blueberry filling on a cutting board

    The Spruce / Julia Hartbeck

  9. Using a pastry brush, brush tops of pies with egg wash.

    mini pieces brushed with egg wash

    The Spruce / Julia Hartbeck

  10. Bake pies at 350 F for 10 to 12 minutes or until crust is golden brown.

    baked pies on a baking sheet

    The Spruce / Julia Hartbeck

  11. Remove from oven and let pies cool completely on a wire rack.

    mini pies on a cooling wrack

    The Spruce / Julia Hartbeck

Assemble the Sandwiches

  1. To assemble sandwich, place a cherry hand pie on bottom, with top facing downward.

    mini pie on cutting board

    The Spruce / Julia Hartbeck

  2. Line a wide measuring cup with plastic wrap and press ice cream into it with a spoon. Pack it tightly. Depending on temperature of the ice cream, you may want to refreeze ice cream “puck” again before stacking inside pies.

    ice cream in a measuring cup covered with plastic, mini pie

    The Spruce / Julia Hartbeck

  3. Place unlined side of ice cream puck on hand pie, and peel off plastic wrap.

    mini pie with ice cream on top

    The Spruce / Julia Hartbeck

  4. Top ice cream with a blueberry pie with top facing up.

    Mini Pie Ice Cream Sandwich

    The Spruce / Julia Hartbeck

  5. Sprinkle white chocolate chips on outside of ice cream, if desired, and serve immediately or freeze for later.

    Mini Pie Ice Cream Sandwich with white chocolate chips on the sides, on a cutting board

    The Spruce / Julia Hartbeck