Two flavours of ice cream are layered in a graham cracker crumb crust and topped with fresh berries, whipped cream and homemade chocolate syrup.
With some graham cracker crumbs and simple binders to hold them together, ice cream and toppings at hand, you’ll have the fixings to create a splendid summer dessert.
When you do serve it, you cut the pie into wedges, plate them, and then top each portion with some chocolate syrup, whipped cream and fresh berries, creating a cool and very decadent dessert all ages will enjoy. Warm the vanilla ice cream at room temperature 15 to 20 minutes, or until softened and spreadable. Pack and spread the ice cream into an even layer on top of the frozen crust in the pie plate. Put the pie plate back in the freezer and keep it there until the vanilla ice cream is frozen solid again, about 30 minutes.
To serve the ice cream pie, dampen a sharp knife with hot water, and then wipe it dry. Now cut the ice cream pie into wedges and set them on serving plates. Top each wedge with chocolate syrup, whipped cream and berries, and serve.
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