Ice cream on July 4th is an American tradition! This ice cream recipe is patriotic, colorful, and really simple to make. As you gather to honor our national day of celebration, make this ice cream pie ahead of time and wow all your guests. Be sure to place this ice cream pie right in the middle of your table. Happy Independence Day!

1 pint strawberry ice cream

1 (10-inch) ready-to-use graham-cracker piecrust

1 pint vanilla  ice cream

1 pint raspberry sorbet

1/4 cup sugar

1/4 cup water

1 pint blueberries

1 teaspoon fresh lemon juice

Blueberries and mint, for garnish

Make pie:

1. Place strawberry ice cream in microwave oven and heat on High 20 seconds to soften slightly, or place in refrigerator 30 minutes.

2. Spoon strawberry ice cream into pie crust and spread evenly. Freeze until firm, about 15 minutes.

3. Repeat with remaining ice cream and sorbet. Cover pie and freeze, at least 4 hours or overnight, until firm.

Make blueberry sauce:

1. Before serving, in 3-quart saucepan, combine sugar, water, and 2 cups blueberries; heat to boiling over high heat.

2. Reduce heat to low and simmer 5 minutes or until blueberries soften and sauce thickens slightly, stirring occasionally.

3. Stir in lemon juice. Let sauce cool until warm, then stir in remaining blueberries.

Makes about 2 cups.

To serve, let frozen pie stand at room temperature 10 minutes for easier slicing.

Garnish pie with blueberries and mint leaves.

Serve with blueberry sauce.

Each 1/4 cup sauce: About 45 calories, 0 g protein, 11 g carbohydrate, 0 g total fat,1 g fiber, 0 mg cholesterol, 0 mg sodium.

Recipe and photo courtesy of Good Housekeeping Magazine.

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