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Prep time
30 min
Freeze time
4 Hours
Makes
10 servings
INGREDIENTS
- 1 pint Talenti Black Raspberry Chocolate Chip Gelato
- 1 prepared graham cracker pie crust
- 2 cups strawberries or blueberries (for the puree)
- 2 tablespoons water
- Honey (optional)
- Lemon zest (optional)
- 2 cups fresh raspberries (for garnish)
INSTRUCTIONS
- Wash and dry the strawberries (or blueberries). Place them in a food processor with 2 tablespoons of water and pulse until smooth. You can add a little honey or lemon zest to taste if you'd like a sweeter or tangier note. Set aside.
- Spoon the gelato into the prepared graham cracker crust, smoothing it out evenly.
- Drop some berry puree on top and gently swirl it with a toothpick for a beautiful, marbled effect.
- Place the pie in the freezer for about 4 hours or until the gelato is firm.
- Top with fresh raspberries for added color, texture, and freshness.
- Once frozen, slice and serve immediately.
- Sorbetto
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