Grab the chance to eat as much frozen dessert as you can while summer is still here. Although I will eat this ANYTIME.
No raspberries around? Try this blueberry ice cream pie, or strawberry, even blackberry should work fine.
Ingredients (9-inch pie):
1 1/4 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1 cup raspberries, fresh or frozen
1 tablespoon granulated sugar
2 tablespoons water
1 tablespoon lemon juice
2 pints vanilla ice cream, softened
Grease a 9-inch springform pan.
Place graham cracker crumbs and melted butter in a bowl and mix to blend. Firmly press mixture into the bottom and sides of the prepared pan. Place crust in the freezer to chill.
To prepare raspberry sauce, place raspberries, sugar, water and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer until raspberries fall apart and sauce starts to thicken, about 10 minutes. Pour the sauce through the sieve and into a bowl. Discard the seeds and let the sauce cool completely.
Spread half of the ice cream into the bottom of the crust. Reserve 3 tablespoons raspberry sauce, and gently spread the remaining raspberry sauce over the ice cream. Place in the freezer to chill for 30 minutes. Spread remaining ice cream over. Then spoon the reserved raspberry sauce on top, and gently swirl with a toothpick. Re-freeze it until completely set, at least 3 hours.
Run a pairing knife around the edge of the crust to loosen the pie from the pan. Let it sit in room temperature for 10 minutes before serving.