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Step 1
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| Place an empty bowl in the freezer to chill while you prepare the pie crust (optional). In a food processor, pulse graham crackers, then add melted butter and salt and pulse until combined. |
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Step 2
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| Press into a pie pan and bake at 350°F for 10 min. |
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Step 3
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| Remove from oven and let cool. Once cooled break them into small pieces with your hands. |
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Step 4
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| To make the tea syrup, steep loose leaf tea in near-boiling water for 7 min, then strain and transfer the steeped tea into a measuring cup. |
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Step 5
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| Transfer ¾ cup of steeped tea to a small pot over medium heat. |
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Step 6
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| In a separate cup, dissolve cornstarch in the remaining ¼ cup of steeped tea. Pour the cornstarch mixture and agave (optional) into the small pot while stirring constantly, and let mixture simmer for 2-3 min until it turns into a syrup-like consistency. |
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Step 7
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| Remove tea syrup from heat and cool in the fridge. |
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Step 8
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| Remove the chilled bowl from freezer and place in stand mixer. Add ice cream, yogurt and cream cheese. Whip until combined. Then fold in ½ cup of cooled tea syrup and fresh blackberries. |
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Step 9
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| Serve with your fave toppings (we love our pie crust crumble!) |
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