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Scoops of Ice Cream Pie

 Scoops of Ice Cream Pie
Beverly Gottfried's kitchen in Candler, North Carolina is a popular spot when she serves up this deluxe dessert on hot summer days. Garnished with raspberries, each slice features smooth vanilla ice cream piled on a nutty chocolate crust. Eliminate last-minute fuss by preparing and freezing this pretty pie ahead of time.
6-8 ServingsPrep: 20 min. + freezing


  • 2 pints vanilla ice cream, divided
  • 1 cup chocolate wafer crumbs (about 16 wafers)
  • 1/2 cup chopped almonds
  • 1/4 cup butter, melted
  • Fresh raspberries
  • Fresh mint, optional


  • Soften 1 pint of ice cream. Combine the cookie crumbs, nuts and
  • butter. Press onto the bottom and up the sides of a 9-in. pie plate.
  • Spread with the softened ice cream. Cover and freeze until firm.
  • Scoop remaining ice cream into small balls; pile into crust. Cover
  • and freeze for up to 2 months.
  • Remove from the freezer 10 minutes before serving. Arrange
  • raspberries between scoops. Garnish with mint if desired. Yield: 6-8
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.