December Recipes

Raspberry-Lemon Hand Pie Ice Cream Sandwiches

Raspberry Lemon Hand Pie Ice Cream Sandwiches
Hands On:
30 minutes
Total Time:
185 minutes


  • 1 (1½-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
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Preheat oven to 350°. 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.
Unfold crusts and cut into 28 (2¾-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 (2½-inch each) squares. Sandwich 1 ice cream square between 2 pies. Garnish with crushed freeze-dried raspberries and additional lemon zest, if desired.

Nutrition Facts

Serving Size: 1 sandwich
Serves: 7
Amount Per Serving
% Daily Value*
Total Fat: 39g 50%
Saturated Fat: 19g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 760mg 33%
Total Carbohydrate: 99g 36%
Dietary Fiber: 1g 4%
Sugars: 32g 64%
Protein: 3g 6%

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