Process vanilla wafer cookies into a fine crumb using a food processor or blender.
In a small bowl, melt butter in microwave for 30-45 seconds. Pour melted butter over the cookie crumbs and stir until the crumbs are well coated.
Line the bottom of a 9 inch spring form pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray. Press the crumbs into bottom and up sides of pan.
Refrigerate crust until filling is prepared.
Put mixing bowl and whisk in freezer for 10-15 minutes until completely cold. Beat heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Set the whipped cream aside.
In a large mixing bowl, combine the sweetened condensed milk and the blueberry fruit filling and mix until well combined. Zest lemon into mixing bowl and slowly fold in the prepared whipped cream. Fold all ingredients until well mixed. Pour filling into the prepared pan and spread evenly.
Cover with aluminum foil and freeze for at least 4 hours. You can add whipped topping prior to freezing or prior to serving.
Put your mixing bowl and whisk in freezer for 10-15 minutes until completely cold. Beat heavy cream on medium high speed until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
Pipe the whipped cream along the borders of the ice cream pie. Add lemon zest on top of the frozen pie and allow pie to sit at room temperature for 15-20 minutes before slicing.
This recipe was created by
Julianne fell in love with baking at an early age and got her sweet tooth from her grandmother. In fact, her grandmother nicknamed her “Sugar” because she was always sneaking off with treats in her hands. Her favorite desserts are cheesecakes, cupcakes and a good, soft sugar cookie. She bakes because she loves to make people happy and loves to see the joy on their faces as they devour her treats.