Jam Jar Vanilla Ice Cream with Fruit Compote & Pie Crust Lattice
A chilled summer dessert built in layers: sweet vanilla ice cream, juicy berry compote, and a golden pie crust top — all served in a repurposed jam jar.
Jam Jar Summer Pies
by Jessie Daye
Ingredients
- (Vanilla no-churn ice cream)
- 1 cup heavy cream cold
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of fine sea salt
Method
- 1. In a small saucepan, combine berries of choice, jam (or sugar), and lemon juice. Simmer over medium heat, stirring occasionally, for 5 minutes. Let cool completely.
- 2. To make homemade vanilla ice cream: In a bowl, whip the cold heavy cream until soft peaks form.
- In a separate bowl, mix sweetened condensed milk with vanilla extract and a pinch of salt.
- Gently fold the whipped cream into the condensed milk until smooth and airy. Freeze for four hours.
- 3. To make the pie crust lattice tops: Preheat oven to 400°F (200°C). Roll out pie dough and cut into thin 1/2” strips. Create a lattice on your counter top and use a 3” cookie cutter is size that matches your jar to cut out the circles from the lattice.
- 4. Place pie tops on a sprayed parchment-lined baking sheet, brush with egg wash, and sprinkle with sugar. Bake for 10 minutes, or until golden and crisp. Cool completely.
- 5. Assemble the jars by spooning a small amount of fruit compote into the bottom of each jar. Add two generous scoops of vanilla ice cream. Top with another spoonful of compote and top with a pie crust. Serve immediately.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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