With some graham cracker crumbs and simple binders to hold them together, ice cream and toppings at hand, you’ll have the fixings to create a splendid summer dessert.
It’s called ice cream pie and you start making it by packing a graham cracker crumb mixture into a pie plate, creating a crust. The crust is then frozen solid and then a layer of softened vanilla ice cream is spread on top of it. The vanilla ice cream is frozen solid again, and then spread with a layer of softened chocolate ice cream.
The ice cream pie is then set back in the freezer and when the chocolate ice cream is frozen solid, it’s ready to serve when you’re ready.
When you do serve it, you cut the pie into wedges, plate them, and then top each portion with some chocolate syrup, whipped cream and fresh berries, creating a cool and very decadent dessert all ages will enjoy.
Ice Cream Pie
Two flavours of ice cream are layered in a graham cracker crumb crust and topped with fresh berries, whipped cream and chocolate syrup.
Preparation time: 20 minutes, plus freezing time
Cooking time: None
Makes: eight servings
1 1/2 cups graham cracker crumbs
1/4 cup + 2 Tbsp (1/8 cup) butter, melted
1 Tbsp granulated sugar
• vegetable oil spray
2 cups (about 500 mL) vanilla ice cream
2 cups (about 500 mL) chocolate ice cream
• whipped cream, fresh berries and store-bought or homemade chocolate syrup (see recipe below), to taste
Place graham cracker crumbs, butter and sugar in a bowl and thoroughly mix to combine. Lightly spray the inside of a 10-inch, 4-cup capacity pie plate with oil spray (this will make it easier to lift wedges of the ice cream pie out of the pie plate when ready to serve). Spoon the crumb mixture into the pie plate. Tightly pack it into the bottom and up the sides of the pie plate. Put the pie plate in the freezer and freeze the crust until frozen solid, about 30 minutes.
Warm the vanilla ice cream at room temperature 15 to 20 minutes, or until softened and spreadable. Pack and spread the ice cream into an even layer on top of the frozen crust in the pie plate. Put the pie plate back in the freezer and keep it there until the vanilla ice cream is frozen solid again, about 30 minutes.
Warm the chocolate ice cream at room temperature 15 to 20 minutes, or until softened and spreadable. Pack and spread that ice cream on top of the vanilla ice cream in the pie plate, creating a smoothly topped layer of it that completely covers the vanilla ice cream below it.
Put the pie plate back in the freezer and keep it there until the chocolate ice cream is frozen solid again. At that point, tent the ice cream pie with plastic wrap and keep it frozen until ready to serve.
To serve the ice cream pie, dampen a sharp knife with hot water, and then wipe it dry. Now cut the ice cream pie into wedges and set them on serving plates. Top each wedge with chocolate syrup, whipped cream and berries, and serve.
Eric’s options: I used vanilla and chocolate ice cream in the pie, but you could certainly try other types in this dessert, depending on your preference. And, if desired, the chocolate syrup could be replaced with a berry syrup or sauce, or caramel sauce.
Chocolate Syrup
This easy-to-make syrup is great for all kinds of desserts. It can also be added to coffee drinks to create a mocha taste.
Preparation time: five minutes
Cooking time: about five minutes
Makes: 1 1/2 cups
3/4 cup granulated sugar
1/2 cup cocoa powder
3/4 cup water
• pinch of salt
1 tsp vanilla extract
Place sugar and cocoa powder in a small pot and whisk well to ensure there are no lumps. Stir in the water and salt. Bring to a slow boil over medium-high heat for three minutes. Remove sauce from the heat, and then stir in the vanilla. Chocolate syrup can served hot, room temperature, or be chilled and served cold.
Eric Akis is the author of eight cookbooks. His columns appear in the Times Colonist Life section Wednesday and Sunday.
