Ice Cream Pie Recipe: Easy Strawberry Ice Cream Pie

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This frozen strawberry pie is so easy to make and delicious on a warm summer afternoon.

1 (3 oz.) package strawberry flavored gelatin

1 1/2 cups boiling water

2 cups fresh strawberries, sliced

2 cups vanilla ice cream, slightly thawed

1 1/4 cups boiling water

1 (9-inch) ready made graham cracker crust

Directions

Dissolve gelatin in boiling water. Gradually add in the vanilla ice cream. Stir until ice cream is melted. Put mixture into freezer and chill just until thick, but not firm (about 25 minutes).

Fold the strawberries into the ice cream mixture. Pour mixture into prepared pie crust. Chill for up to 3 hours, or until firm. Garnish with whipped cream and walnut halves.

=> Ice Cream Pie Recipe: Easy Lemonade Ice Cream Pie

Here’s a new way to enjoy the taste of cool, refreshing lemonade. For a delicious variation, you can substitute the lemonade for limeade.

1 quart vanilla ice cream, softened

1 (6 oz.) can frozen lemonade concentrate

1 (8 oz.) container frozen whipped topping, thawed

1 (9-inch) prepared graham cracker crust

Directions

Preheat oven to 350 degrees.

Bake the pie crust for 8 to 10 minutes, until it is a light brown color. Allow crust to cool. Set aside.

In a large bowl, combine the ice cream, lemonade and whipped topping. Mix until nice and creamy. Pour into the pie crust. Place in freezer for 30 to 60 minutes.

=> Ice Cream Pie Recipe: Orange Dream Ice Cream Pie

This pie tastes a lot like the orange creamsicle pops of your youth. Each bite reminds you of a lazy, warm summer day.

1 pint vanilla ice cream, softened

1 pint orange sherbet, softened

2 cups whipped topping

1 (11 oz.) can mandarin oranges

2 tablespoons coconut, toasted

1 (9-inch) prepared graham cracker crust

Directions

Spread softened ice cream into prepared crust. Spread softened sherbet over the ice cream. Freeze pie for up to 3 hours, or until firm. Take pie out of freezer and add whipped topping on top. Freeze for another 30 minutes.

Before serving, remove pie from freezer and garnish with mandarin oranges and sprinkled toasted coconut.

=> Ice Cream Pie Recipe: Banana Split Ice Cream Pie

Here’s a winning recipe for making ice cream pie that will take top prize with your family and friends. It features strawberry ice cream, bananas, pineapple, nuts, cherries and a chocolate crust.

2 bananas, sliced

1 quart strawberry ice cream, softened

1 (20 oz.) can crushed pineapple, drained

1 cup heavy whipping cream

1/4 cup walnuts, chopped (or use almonds)

1 (9-inch) chocolate cookie crumb pie crust (you can use a prepared crust instead)

1/4 cup maraschino cherries (optional)

Chocolate syrup (optional)

Directions

To make pie crust from scratch: Crush chocolate cookie crumbs and mix them with 1/4 cup melted butter or margarine. Press crumb mixture into a 9-inch pie plate.

Place sliced bananas in bottom of pie crust. Spread the strawberry ice cream over bananas, evenly. Next, add the pineapple.

In a bowl, whisk the cream until peaks form. Spread whipped cream on top of the pie. Sprinkle with nuts. Freeze pie for up to 3 hours, or until firm. Garnish with cherries. Drizzle chocolate syrup on top.

=> Ice Cream Pie Recipe: Pumpkin Ice Cream Pie

This frozen pumpkin pie is a very pretty pie to serve for a holiday meal. You’ll definitely get repeated requests for this one.

Pie Crust

1 1/2 gingersnap cookies, crushed

1 tablespoon sugar

1/4 cup butter, melted

Pie Filling

1 cup pumpkin puree

1 cup white sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups frozen whipped topping, thawed

2 cups vanilla ice cream, softened

Directions

Preheat oven to 300 degrees.

Pie Crust

In a bowl, combine gingersnap crumbs and the 1 tablespoon of sugar; mix well. Stir in the melted butter. Press mixture into a 9-inch pie shell. Bake crust for 15 minutes. Let cool. Place crust in freezer for 1 hour so that it is nice and firm. Take pie shell out of freezer and make pie filling.

Pie Filling

In a medium bowl, combine pumpkin, remaining sugar, salt, ginger, cinnamon and nutmeg. Mix completely. Fold in the whipped topping.

Spread the softened vanilla ice cream in the bottom of the pie crust. Pour pumpkin pie mixture on top of ice cream. Freeze pie for up to 2 hours, until firm. Garnish with whipped topping and gingersnap cookies.

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