Easy Raspberry Ice Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup graham cracker crumbs
2 Tbsp. chopped almonds (finely)
2 Tbsp. vegetable oil
1 Tbsp. sugar
1 pinch salt
1 pint vanilla ice cream
1 pint raspberry sorbet
Fresh raspberries (one basket)
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Directions: |
Directions:1. Preheat oven to 375 ºF. Mix first 5 ingredients in bowl. Press mixture into 8-inch-diameter spring form pan. Bake, about 10 minutes until golden. Cool completely. Slightly thaw the ice cream and sorbet. Fill in pan by dropping alternating scoopfuls of ice cream and sorbet into prepared pan.
2. Press ice cream and sorbet firmly to avoid air spaces. Cover with plastic and freeze until solid, about 4 hours. (Can be prepared 5 days ahead.)
3. Release sides of pan. Garnish top of cake with raspberries and serve in wedges.
4. Options – I have left the crust out entirely and have also baked a thin layer of brownies in the spring form pan to make the crust rather than graham cracker crumbs mixture. An 8 by 8 brownie mix is plenty. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: When I really want to be decadent, I swirl some unheated hot fudge sauce in between the scoops of ice cream and sorbet- YUM! Frozen yogurt works in the recipe also, but it doesn’t seem to refreeze as well as the ice cream, so you need to work more quickly and allow more time to freeze.
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