Print Recipe

Peach Ice Cream Pie
with Raspberry Sauce




  • 1 Graham cracker crust
  • 1 quart peach ice cream
  • 1 pint vanilla ice cream
  • 3 to 4 fresh peaches


  • 1 (10 ounce) package frozen raspberries, thawed (save syrup)
  • 1/2 cup granulated sugar
  • 1 1/4 tablespoons cornstarch


  1. Soften and mix ice cream; Pour into crust and freeze.
  2. Sauce: Combine sugar, syrup and cornstarch. Cook over medium heat until thickened; boil 2 additional minutes.
  3. Stir in raspberries. Cool.
  4. Just before serving, cut pie.
  5. Slice fresh peaches on top.
  6. Drizzle with sauce.

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