You know one of the things I love about summer? BBQs. There’s something about sitting in a friend’s back yard, drink in hand, munchies on the table, surrounded by friends in the sunshine. Maybe it’s because we have such a short BBQ season around here, but it’s one of my favorite things about the summer time.
Over 4th of July weekend, I went to one of those sit in the yard, cook meat over the outdoor fire (okay it was on the grill, but there was fire!). It was such a lovely day! Chatting, playing, eating…just lovely.
Because I’m incapable of showing up to someone’s house for a gathering without bringing something to eat or drink, I offered to bring some dessert. I asked Em and O what they thought I should bring with me. They enthusiastically replied, “CUPCAKES!” and it was decided that strawberry ones would be excellent.
They didn’t turn out to be so excellent though. I was saddened when somehow they were just awful. I was also left without a dessert option.
Slightly dejected, I brainstormed for something quick and easy that would also be a crowdpleaser.
Enter ice cream pie. It’s basically the easiest thing in the world to make and most people love it. My friend said there were about 20 people coming so I decided that 3 pies would be the best idea. I was a little bummed that I wouldn’t be able to have it because the graham cracker or cookie based pie shells aren’t gluten free, but it would be okay.
I ran to the store to get the ice cream and pie shells. On a whim I stopped in the gluten free section and found a gluten free graham cracker pie shell! Glory be! Thank you all the baby Jebuses! I might have done a happy dance in the store.
Alright, I did.
To make ice cream pie, it’s really fricken easy. Buy a half gallon of ice cream (You could absolutely make your own ice cream if you were so inclined.) and cookie or graham cracker pie shell (baking aisle). Let ice cream soften so it’s mushy and put in pie shell. Drizzle some chocolate syrup over the top if you’re feeling sassy. Crushed candy works too. Whatever. Cover it back up, put in freezer to set again. Take it out 15 min or so before you want to serve it (less time if it’s hot out!) and enjoy.
Easy peasy. Sometimes I like to jazz things up though so I made one of them to be an Ice Cream Sundae Pie (sorry no picture of the finished product. It didn’t last that long.)
What you’ll need:
- half gallon or so of vanilla ice cream (fudge ripple might be pretty good too…)
- hot fudge (I used Hersheys, it’s pretty solid at room temp. You want it to be.)
- small jar of maraschino cherries, drained. Chop roughly if you’d like.
- any other sundae toppings you’d like to dump in the bowl with the cherries and hot fudge
- graham cracker or chocolate cookie pie shell of your choice. (Do not throw the plastic cover away. You need it for the freezer.)
What you’ll do: (You’ll want to do this at least one night before you need it.)
- Put about 3/4 of your mushy ice cream in mixing bowl. Put the rest in the freezer for a snack.
- Drain cherries. Dump into bowl
- Use a teaspoon to get bits of the mostly solid hot fudge and drop into the bowl. This doesn’t have to be perfect, but I try to have them be sort of round. Use about half the jar.
- Fold mushy ice cream, cherries and (cold) hot fudge (and other toppings if you’ve decided to add them) until they are evenly dispersed throughout. This won’t be pretty, but it will be super tasty. Don’t stir, you want to create little pockets of the (cold) hot fudge.
- Put in pie shell. Really heap it in there.
- Cover and freeze.
- Remove from freezer about 15 min before you want to serve it. Top with chocolate syrup or other sundae toppings if you’d like and whipped cream unless you’re crazy.
There you have it. Super easy. Super delicious. Enjoy!