Creamy ice cream and tart raspberries all wrapped in a crunchy graham cracker crust to make a beautiful (and EASY!) dessert! It really doesn’t get any easier than this ice cream pie. Top with whipped cream just before serving for a show-stopping dessert everyone will love. Perfect to make ahead for Thanksgiving!
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Pies are a big deal in my family. Most years when I was growing up, my extended family would gather at my aunt’s house for a big Thanksgiving party. We all lived in different states so Thanksgiving ended up being a week-long event and the feature of that event was…PIES.
I swear each year my sweet aunt would have a different pie crust recipe to try, determined that this would be the one: the holy grail of all pie crusts.
She would try new recipes, tweak them, combine them with other favorites. The truth is, every year the pies were excellent. The crust was buttery and perfectly flaky, and there was every kind of pie you could imagine.
I loved joining in on the pie-making as soon as I was old enough, loved watching my aunt work her magic on the crust. Now that I have a family of my own, we don’t spend as much time at my aunt’s, but I still love going back every now and again.
Of course, I have been baking gluten free for the 9 years now, so I have taken all I’ve learned from my pastry chef of an aunt and tried to carry on the same Thanksgiving tradition of too much pie to possibly consume during a holiday. And I’ve officially nailed a perfectly flaky, buttery, and brag-worthy gluten free pie crust, too.
My brother ditches the fancy crust altogether and prefers a simple ice cream pie. Total cheatery. But, the simple pie that he carefully assembles every year is always a favorite so I decided it has a place in my kitchen, too.
His go-to is a grasshopper pie, which sounds gross, right? Of course, we’re talking about the mint and chocolate flavor combo here, so the pie is layers of chocolate graham crust, mint chocolate chip ice cream, ganache, and always a generous topping of caramel sauce and whipped cream.
It’s easy to make ahead of time, and absolutely delicious.
Last year, I decided to try my hand at a few other flavors, and this Raspberry Ice Cream Pie was the first. My husband loves anything with raspberries, but of course if you have trouble finding that flavor of ice cream, strawberry would work as well!
WHAT INGREDIENTS DO I NEED?
You’ll need just a few basic ingredients:
- Gluten free graham cracker crust
- Ice Cream (I love Tillamook’s White Chocolate Raspberry Ice Cream, you can see their allergen statement here to determine if it is a good fit for you)
- Frozen Raspberries
- Whipped Cream, white chocolate shavings for serving optional
HOW DO I MAKE THE GLUTEN FREE PIE CRUST?
Good news: you don’t have to! While you are welcome to make your own gluten free graham cracker crust, I always just pick up a Mi-Del ready-made crust.
WHAT KIND OF ICE CREAM SHOULD I USE?
I love Tillamook’s White Chocolate Raspberry Ice Cream, but be mindful that it is not labelled gluten free. The following allergen statement can be found on Tillamook’s website:
“All Tillamook Ice Cream flavors contain milk, and most contain pasteurized egg yolks as well. Some also contain other major allergens like wheat, tree nuts, peanuts, and soy. In compliance with federal law, any Tillamook product that contains major allergens like these must clearly state so in the ingredients listing on the packaging**, so please be sure to check the label! Please note that all of our ice cream flavors are produced with the same equipment. Production schedules are carefully prepared by considering allergens and their potential risks. Equipment is thoroughly sanitized and swab-tested (for allergen remnants) after producing ice cream flavors that contain nuts or other major allergens. (**Some of our ice cream flavors contain fudge pieces with highly refined peanut oil in them. This kind of oil is not considered a major allergen under federal labeling requirements, so while ‘peanut oil’ is listed under the ingredients labeling on the container, peanuts are not called out under the allergens disclaimer below. If you are unsure of the safety of this kind of highly refined peanut oil for yourself or your family, we recommend checking with a doctor.)”https://www.tillamook.com/faq/allergens/ice-cream-allergens
You can definitely take creative liberty here. Try using strawberry ice cream instead of raspberry.
Or, you can start with a vanilla ice cream as a base and swirl with raspberry sauce or puree!
So basically, just find a berry-flavored ice cream that is safe for you and go from there.
HOW DO I MAKE EASY RASPBERRY ICE CREAM PIE?
Pie really doesn’t get any easier than this! Here are the steps:
- Have your gluten free graham cracker crust ready.
- Thaw the ice cream until it is soft, but not melted.
- Scoop the ice cream into the pie crust, adding frozen raspberries throughout as you go. While you could just stir the raspberries into the ice cream, I find it easier and quicker to just sprinkle them in as I go.
- Freeze until firm.
- When you’re ready to serve your easy raspberry ice cream pie, let it sit on the counter for 5-10 minutes before serving so it is easier to slice.
- Use a sharp knife, like a butcher knife, to slice the pie. Once it is on serving plates, add a dollop of whipped cream, some extra raspberries, raspberry jam, and/or white chocolate shavings if you want!
FREQUENTLY ASKED QUESTIONS
Best answer: read the label. Some ice creams are certified gluten free or at least have the statement “gluten free” on the package. If you aren’t sure whether an ice cream is safe or not, visit their website or call them!
I haven’t tried it, but it would be super easy to do by subbing your favorite dairy free ice cream! Mi-Del crusts are currently free from the top 8 allergens so they’re already dairy free.
I always buy the pre-made crusts, it’s the only thing I don’t make from scratch haha! But I would trust the following recipes as I’ve loved many other recipes from these authors:
How to Make a Graham Cracker Crust from What the Fork Food Blog
Gluten Free Graham-Style Crust from Gluten Free Palate
Your local grocery store might carry some, and there are options online as well. My favorites are:
Graham Cracker Mix from gfJules. Super easy and fun to do with the kids, plus you can also use the mix to make gingerbread cookies
Pamela’s Honey Grahams
Schar HoneyGrams Graham Style Crackers
Kinnikinnik’s S’Moreables note that these aren’t my fav, but they are usually the easiest to find in local stores and they work in a pinch.
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- 1 Gluten Free Graham Cracker Crust
- 1/2 gallon Raspberry Ice Cream
- 1-2 cups frozen raspberries
- Toppings: whipped cream, raspberries, white chocolate curls optional
- Thaw the ice cream 5-10 minutes until it is soft, but not melted.
- Scoop all the ice cream into the pie crust, adding frozen raspberries throughout as you go. While you could just stir the raspberries into the ice cream, I find it easier and quicker to just sprinkle them in as I go.
- Freeze until firm.
- When you're ready to serve your easy raspberry ice cream pie, let it sit on the counter for 5-10 minutes before serving so it is easier to slice.
- Use a sharp knife dipped in hot water to slice the pie. Once it is on serving plates, add a dollop of whipped cream, some extra raspberries, raspberry jam, and/or white chocolate shavings if you want!
- Store in the freezer.
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Amount Per Serving: Calories: 456Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 214mgCarbohydrates: 57gFiber: 5gSugar: 39gProtein: 7g