Imagine a dessert that’s as elegant as it is easy—a treat that combines juicy, caramelized strawberries with a buttery graham cracker crust, all crowned with a scoop of velvety vanilla ice cream. That’s what these Mini Strawberry Ice-Cream Pies bring to the table. They’re the perfect combination of sweet, creamy, and slightly tart, with a texture that hits every note: crispy crust, soft roasted fruit, and cold, creamy ice cream.
What I love most about this recipe is how it takes simple ingredients and transforms them into something impressive without too much effort. Roasting the strawberries not only brings out their natural sweetness but also adds a sophisticated depth of flavor that feels like something you’d get at a fancy bakery. But don’t worry—this is a dessert anyone can make, even if you’re not super confident in the kitchen.
In our house, these little pies have become a go-to for summer barbecues, birthdays, and even weeknight treats. They’re individual-sized, so everyone gets their own pie, which makes them feel extra special. Plus, they’re versatile! Whether you’re entertaining guests or just treating yourself after a long day, this recipe will never let you down.
Why You’ll Fall in Love with These Mini Strawberry Ice-Cream Pies
There are so many reasons to adore these Mini Strawberry Ice-Cream Pies, but let’s break it down:
- Easy to Make: With just a few steps—making the crust, roasting the strawberries, and assembling—you can create a dessert that looks like it took hours.
- Versatile Ingredients: Strawberries, graham crackers, and vanilla ice cream are staples that can easily be swapped for other flavors if you’re in the mood to experiment.
- Perfect for Any Occasion: Whether it’s a dinner party, birthday celebration, or just a regular Tuesday night, these pies are always a hit.
- Texture Heaven: The crunchy graham cracker crust contrasts beautifully with the soft, roasted strawberries and the creamy ice cream.
- Make-Ahead Friendly: You can prep the crust and roast the strawberries ahead of time, making assembly a breeze when you’re ready to serve.
The combination of roasted strawberries and vanilla ice cream is magic. The strawberries get slightly caramelized in the oven, with their juices turning into a luscious syrup. Paired with the rich, buttery crust and cold ice cream, it’s like a summer sunset on a plate.
Preparation Time and Serving Details
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes (including roasting the strawberries and baking the crust)
- Total Time: 55 minutes
- Servings: 4 mini pies (serves 4 people)
- Calories per serving: ~350
Ingredients You’ll Need to make these Mini Strawberry Ice-Cream Pies
For the Crust:
- 1½ cups graham cracker crumbs
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
For the Roasted Strawberries:
- 2 pounds fresh strawberries, hulled and quartered
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
For the Topping:
- 4 scoops vanilla ice cream (or your favorite flavor)
Optional Garnishes:
- Fresh mint leaves
- A drizzle of strawberry syrup
Step-by-Step Instructions
1. Make the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). Grab four mini pie or tart pans and place them on a baking sheet for easy handling.
In a food processor, pulse the graham crackers until they turn into fine crumbs. If you don’t have a food processor, place the crackers in a resealable bag and crush them with a rolling pin. Transfer the crumbs to a bowl and mix in the cinnamon and salt. Pour the melted butter over the mixture and stir until it resembles wet sand.
Divide the mixture evenly among the mini pie pans, pressing it firmly into the base and up the sides with your fingers or the back of a spoon. Bake the crusts for 12–15 minutes, or until they turn golden and smell deliciously buttery. Let them cool completely before filling.
2. Roast the Strawberries
While the crusts are cooling, prepare the strawberries. Spread the quartered strawberries in a single layer on a parchment-lined baking sheet. Sprinkle them with granulated sugar and drizzle the vanilla extract over the top. Toss the strawberries gently to coat them evenly.
Roast the strawberries in the oven for 15–20 minutes. You’ll know they’re ready when they’re soft, slightly caramelized, and their juices have thickened into a syrupy glaze. Once done, remove them from the oven and let them cool completely.
3. Assemble the Mini Pies
Now comes the fun part—putting it all together! Spoon a generous amount of the roasted strawberries into each cooled crust, making sure to include some of that amazing syrup.
When you’re ready to serve, top each pie with a scoop of vanilla ice cream. If you’re feeling fancy, garnish with a sprig of fresh mint or a drizzle of extra strawberry syrup.
How to Serve These Mini Strawberry Ice-Cream Pies
These mini pies are best served fresh, with the ice cream still cold and the strawberries slightly warm. Here are a few serving ideas to inspire you:
- Pair them with a side of whipped cream for an extra creamy touch.
- Serve alongside a simple green tea or iced lemonade to balance the sweetness.
- For a special occasion, dust the edges of the plates with powdered sugar before serving.
Tips for Success
- Roast the Strawberries Perfectly: Keep an eye on the strawberries while they’re in the oven. You want them to soften and release their juices, but not burn. If you notice them browning too quickly, reduce the heat slightly.
- Use Fresh Ingredients: Fresh, ripe strawberries will make all the difference. They’re naturally sweeter and more flavorful than out-of-season berries.
- Cool the Crust Completely: If the crust is even slightly warm when you add the strawberries, it can soften too much and lose its crunch.
- Experiment with Flavors: Don’t hesitate to try this recipe with other fruits like peaches, raspberries, or blueberries.
- Keep it Crunchy: To prevent the crust from getting soggy, you can brush it with a thin layer of melted chocolate or jam before adding the strawberries.
Mini Strawberry Ice-Cream Pies Recipe Variations to Try
This recipe is incredibly flexible, so feel free to make it your own. Here are a few variations to consider:
- Chocolate Lovers: Use chocolate graham crackers for the crust and top with chocolate shavings.
- Citrus Twist: Add a teaspoon of lemon zest to the roasted strawberries for a bright, tangy flavor.
- Nutty Delight: Mix crushed almonds or pecans into the graham cracker crust for extra crunch.
- Dairy-Free Option: Use a plant-based butter for the crust and dairy-free vanilla ice cream.
- Gluten-Free Alternative: Replace the graham crackers with gluten-free cookies or almond flour.
Storing and Freezing Instructions
If you have leftovers (unlikely, but it happens!), here’s how to store them:
- Storage: Keep the roasted strawberries and crusts separate in airtight containers. Store the strawberries in the fridge for up to 3 days and the crusts at room temperature for up to 2 days. Assemble the pies just before serving.
- Freezing: You can freeze the baked crusts for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before using.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries will give you the best texture and flavor. If using frozen, thaw them first and drain any excess liquid before roasting.
What if I don’t have mini pie pans?
No problem! Use a muffin tin lined with cupcake wrappers for individual servings or make one large pie in a standard 9-inch pie dish.
Can I make these pies ahead of time?
Absolutely! Prep the crusts and roast the strawberries in advance. Store them separately, then assemble and add the ice cream just before serving.
Can I use a different sweetener?
Sure! Swap the granulated sugar for honey, maple syrup, or coconut sugar for a different flavor profile.
How do I keep the crust from sticking to the pan?
Make sure to grease the pans well with non-stick spray or line them with parchment paper circles.
Final Thoughts
These Mini Strawberry Ice-Cream Pies are the kind of dessert that brings smiles to everyone’s faces. They’re easy to make, endlessly customizable, and packed with fresh, summery flavors. Whether you’re serving them at a party or treating yourself to a little indulgence, they’re sure to impress.
So, grab some strawberries, fire up your oven, and give this recipe a try. Don’t forget to snap a photo and tag me on social media—I can’t wait to see your delicious creations!
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Mini Strawberry Ice-Cream Pies – Easy Summer Dessert
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mini Strawberry Ice-Cream Pies are a delightful dessert featuring roasted strawberries, a buttery graham cracker crust, and creamy vanilla ice cream. Perfect for summer, these individual treats are easy to make and bursting with flavor!
Ingredients
- For the Crust:
- 1½ cups graham cracker crumbs
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- For the Roasted Strawberries:
- 2 pounds strawberries, hulled and quartered
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
- For the Topping:
- 4 scoops vanilla ice cream
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Mix graham cracker crumbs, cinnamon, salt, and melted butter. Press into mini pie pans and bake for 12–15 minutes. Cool.
- Roast the Strawberries: Spread strawberries on a baking sheet, sprinkle with sugar, and drizzle with vanilla. Roast for 15–20 minutes, then cool.
- Assemble the Pies: Add roasted strawberries to the crusts. Top each with a scoop of ice cream before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Substitute graham crackers with chocolate biscuits for a richer crust.
- Prep the crusts and strawberries in advance for easy assembly.
Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Roasting and Baking
- Cuisine: American