Easy Raspberry Ice Cream Pie
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!
Servings 1 pie
Calories 456kcal
Equipment
Ingredients
- 1 Gluten Free Graham Cracker Crust
- ½ gallon Raspberry Ice Cream
- 1-2 cups frozen raspberries
- Toppings: whipped cream raspberries, white chocolate curls optional
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 57g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 214mg | Fiber: 5g | Sugar: 39g