If you want make an ice cream pie, you first have to let the ice cream soften, so you can easily spread it into the crust. But if you're making your own ice cream, and you time it right, that semi-soft mixture that comes out of your ice cream maker (before you let it harden in the freezer) is just the right consistency...
An ice cream pie is one of those easy desserts that involves little work but gets copious praise. All you need it a simple cookie crust — cookies crushed with some melted butter, pressed into a pie plate — and a topping to dress it up.
Pouring homemade ice cream directly from the freezer bowl (or pail!) into a crust is much, much easier than waiting for a gallon of store-bought to soften, trying to keep the edges from liquifying before the middle is pliable. And, of course, homemade tastes better.
We like to have some chopped candy bars or nuts on hand to sprinkle in between layers of ice cream so that you see a stripe when you slice into it.
The recipe above uses store-bought vanilla, but it gives you the basic formula for creating your own flavor:
(Image: Victoria Pearson for Bon Appétit)