Raspberry Ripple Ice Cream Pie

As I continue on my pie of the week and it is June, I decided on a frozen pie.  It is a Raspberry Ripple Ice Cream pie with Toasted Almond Crumble.  Very refreshing for summer!

Raspberry Ripple Ice Cream Pie

Ingredients:

For the crust and crumble

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 tsp. sea salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 cup unsalted butter (8 Tbsp.), diced and room temperature 

For the Raspberry Ripple

• 1 bag frozen or fresh raspberries (10 oz.)
• 1/4 cup granulated sugar
• 1 piece lemon peel (2-inch)
• 1 Tbsp. fresh lemon juice

For the Ice Cream

• 1/2 cup heavy whipping cream
• 1 pkg. cream cheese (8 oz.), room temperature
• 1 can sweetened condensed milk (14 oz.)
• 1/2 cup fresh lemon juice (or less, I used 1/4 cup)
• 2 tsp. lemon zest
• 1/4 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment.  Coat the bottom of a 9 inch springform pan with nonstick spray.  I also lined the pan with parchment paper.
2. Toast almond flour in a saucepan over medium heat, stirring often, until golden brown, 3-5 minutes.  Transfer almond flour to a bowl; add all-purpose flour, brown sugar, sea salt, cinnamons and nutmeg; let cool about 10 minutes.  Mix in butter until everything is just combined.  
3. Press half the dough into bottom of prepared springform pan to create a thin layer of crust, 1/8 to 1/4 inch thick.  Crumble the rest of the dough onto the other half of the baking sheet, making sure to have some large clumps.  Bake crust and crumbles until deep toffee brown, 15-18 minutes.  Remove baking sheet from oven and let crust and crumble cool to room temperature. 
4. For the raspberry ripple, heat raspberries, sugar and lemon peel in a saucepan over low heat.  Smash the berries a bit with the back of a wooden spoon to release their juices.  Simmer, stirring often, until ripple thickens, 8-10 minutes.  Stir in lemon juice and strain raspberry ripple through a fine-mesh strainer set over a bowl, pressing to get the juice and thickened puree;  let cool to room temperature.
5. For the ice cream, whip cream in the bowl of a stand mixer fitted with the whisk attachment on high speed until soft peaks form;  transfer to a separate bowl.  Using the same mixer bowl and attachment, add cream cheese and whip until smooth, 3 minutes.  Add condensed milk, lemon juice, zest and sea salt.  Mix on low speed until corporate, then increase speed to medium and beat until whipped and smooth, 1 minute.  Fold whipped cream into cream cheese mixture.
6. Pour half the ice cream mixture onto the crust.  Drizzle one-half of the raspberry ripple.  Then top with remaining ice cream and remaining raspberry ripple.  Drag a toothpick through the sauce, creating swirls in the cream.  
7. Freeze pie for 20 minutes before scattering the crumbles over the top.  Keep frozen.