Blackberry Ice Cream Pie for Two

First, make the crust by adding the chocolate wafers and melted butter into the bowl of a food processor. Process until very finely ground. Dump the chocolate crumbs into a 7” metal pie tin. Pack the crumbs onto the bottom of the pie tin first by using a small glass or a measuring cup. Then press the crumbs up the sides of the pan. Pack the crust very tightly to ensure a clean pie slice. Store the crust in the freezer until ready to fill it.

Next, make the ice cream. Add the blackberries, sugar and the juice of half a lime into a small bowl. Let the berries macerate for at least 30 minutes, or up to an hour. Once time is up, place a small mesh strainer over a clean bowl and press the berries through the strainer. Press very hard to extract as much juice as possible. Don’t forget to scrape the bottom of the strainer for the last remaining juice. To the blackberry juice, add all remaining ingredients (half and half, condensed milk, buttermilk, and the remaining ½ teaspoon lime juice). Beat together with a wire whisk, and then chill for at least 2 hours before churning in your ice cream maker.

Follow your manufacturer’s instructions for churning time (mine took 25 minutes). After the ice cream has churned, put it back in the freezer for about 30 minutes to slightly firm up. Then press it into the frozen chocolate crust. Use the back of a metal spoon dipped in warm water to smooth the surface of the pie. You will have some ice cream left over–lucky you! Freeze this mixture for at least 30 minutes before slicing and serving.

Garnish with whipped cream, chocolate chards, and fresh blackberries, if desired. For a slideshow on how to make chocolate chards, go to Bon Appetit. I used 1 ounce of semi-sweet chocolate chips to make these chards.