Ice Cream Pie
Ice Cream Pie
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 2 hours hours
Course: Dessert, Holiday, Summer
Servings: 8 people
Graham Cracker Crust
- 12 graham crackers
- 1/3 cup sugar
- 6 tablespoons butter, melted
- 1 teaspoon ground cinnamon
Ice Cream Filling
- 1 pint raspberry or strawberry sorbet
- 1 pint vanilla ice cream
- 1 pint blueberry ice cream or sorbet
Garnish
- 2 fresh berries
- 2 slivered almonds
- 2 fudge sauce (recipe separate)
Graham Cracker Crust
Preheat oven to 375F
In a food processor, pulse the graham crackers until finely ground.
In a large bowl combine the graham crackers, butter, sugar, and cinnamon until well combined.
Firmly press the crumb mixture onto the bottom of a pie pan using your fingers or the back of a measuring cup. Bake for 7-9 minutes or until golden and fragrant.
Let cool before applying filling.
Ice Cream Filling
To make the ice cream layers, start with the strawberry sorbet. Fill the bottom of the pie pan with the sorbet.
Freeze for 20 minutes
Add the next layer of vanilla ice cream.
Freeze for 20 minutes
Add the final layer of blueberry ice cream or sorbet.
Let freeze for at least one hour to set before slicing.