Jam Jar Summer Pies

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.

Ingredients (for 4 jars)

(Vanilla no-churn ice cream)

1 cup heavy cream, cold

½ cup sweetened condensed milk

1 tsp vanilla extract

Pinch of fine sea salt

(Fruit compote)

1½ cups fresh or frozen berries

2 tbsp leftover jam (or 2 tbsp sugar)

1 tsp lemon juice (Optional)

(Pie crust lattice tops)

1 pie crust (store-bought or homemade)

1 egg (for egg wash)

Sugar for sprinkling (optional)

(4) 8 oz jam jars

Directions

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.