Preheat oven to 350 degrees. Spray a large rimmed baking pan with nonstick spray; set aside. Soften ice cream at room temperature for 20 to 30 minutes. Spread softened ice cream evenly in a 15x10x1-inch baking pan; sprinkle with lemon zest; freeze 2 hours.
These hand pie ice cream sandwiches fit perfectly in your hand!
Servings and Ingredients
|1 (1-1/2-quart) container It's Your Churn premium vanilla bean ice cream|
|1 lemon, zested|
|2 (15-oz. each) pkgs. Hy-Vee ready-to-bake 9-inch pie crusts, (4 crusts total)|
|14 tbsp. Hy-Vee raspberry pie filling or topping, divided|
|1 Hy-Vee large egg, beaten|
|Freeze-dried raspberries, finely crushed for garnish|
|Lemon zest, for garnish|
Things To Grab
- 15x10x1-inch baking pan
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Silicone pastry brush
- Wire cooling rack
Unfold crusts and cut into 28 (2-3/4-inch each) squares. Spoon 1 tablespoon pie filling or topping onto 14 dough squares. Place remaining squares on top; crimp edges with a fork to seal. Brush tops with beaten egg and sprinkle each hand pie with 1 tablespoon coarse white sugar. Place on prepared baking sheet and bake 15 to 17 minutes or until golden brown. Transfer pies to a wire rack to cool completely.
Just before serving, cut ice cream into 7 (2-1/2-inch each) squares. Sandwich 1 ice cream square between 2 pies. Garnish with crushed freeze-dried raspberries and additional lemon zest, if desired.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 85mg
- Sodium: 760mg
- Total Carbohydrates: 99g
- Protein: 3g