There are a few days left in summer, so my pie of the month is ice cream pie. It’s easy, it’s decadent, and yet it’s lighter than ice cream.
- 1 baked pie shell, or cookie crumb crust, or graham cracker crust
- 2/3 quart ice cream. I used mint chocolate chip. (You could use the whole quart if you want a fuller pie)
- Chocolate or hot fudge sauce (or another flavor to go with your flavor of ice cream).
- 4 ounces COLD heavy cream or whipping cream. (Have your mixing bowl and your beaters cold, too.)
- 2 tablespoons powdered or granulated sugar.
- ½ teaspoon vanilla. (It occurred to me after I made the whipped cream that I could have used mint flavoring instead of vanilla for extra minty taste!)
- If you’ve baked a pie shell, make sure it is entirely cool before assembling pie.
- Fifteen minutes before you plan to assemble your pie, set out the ice cream so it can soften.
- Meanwhile, make your whipped cream: Beat together the cold whipping cream, sugar, and vanilla or other flavoring. Beat until soft peaks form. The whipping cream will approximately double in volume to 8 ounces, so if you don’t want to make your own whipped cream, substitute in 8 ounces Cool Whip, softened for fifteen minutes.
- Put the softened ice cream in a bold, and beat it until just softened to spreadable consistency, about 30 seconds. Fold in whipped cream until just blended with ice cream.
- Smooth half of the ice cream/whipped cream mixture into your pie shell.
- Drizzle on sauce.
- Top with remaining ice cream/whipped cream mixture.
- Drizzle again with sauce.
- Cover and refreeze.
- Get out of freezer about 5 minutes before serving; run knife under hot water to make it easier to slice and serve pie.