When my mother entertained at our home in Wichita Falls, Texas she would really go all out.
She made everything herself, including dessert.
The one that I remember the most is an ice cream pie that has a crunchy graham cracker crust, 3-4 types of ice cream and sorbet and the best part was the warm and velvety hot fudge sauce poured over the top accompanied by slivered almonds.
This is such a huge crowd pleasing dessert that I decided to call it the Fourth of July Ice Cream Pie with red, white, and blue ice cream and sorbet to celebrate America.
You can make this dessert ahead of time and freeze it. The chocolate sauce also can be frozen. If it thickens add some cream to thin it out.
Put a sparkler in the center when you serve it and watch your guests delighted faces as they devour the cold ice cream, crunchy crust, and warm fudge !
Happy Fourth from Pamela Morgan and Flirting with Flavors!
Ingredients
Graham Cracker Crust
- 12 graham crackers
- 1/3 cup sugar
- 6 tablespoons butter, melted
- 1 teaspoon ground cinnamon
Ice Cream Filling
- 1 pint raspberry or strawberry sorbet
- 1 pint vanilla ice cream
- 1 pint blueberry ice cream or sorbet
Garnish
- 2 fresh berries
- 2 slivered almonds
- 2 fudge sauce (recipe separate)
Instructions
Graham Cracker Crust
- Preheat oven to 375F
- In a food processor, pulse the graham crackers until finely ground.
- In a large bowl combine the graham crackers, butter, sugar, and cinnamon until well combined.
- Firmly press the crumb mixture onto the bottom of a pie pan using your fingers or the back of a measuring cup. Bake for 7-9 minutes or until golden and fragrant.
- Let cool before applying filling.
Ice Cream Filling
- To make the ice cream layers, start with the strawberry sorbet. Fill the bottom of the pie pan with the sorbet.
- Freeze for 20 minutes
- Add the next layer of vanilla ice cream.
- Freeze for 20 minutes
- Add the final layer of blueberry ice cream or sorbet.
- Let freeze for at least one hour to set before slicing.
Serving
- Garnish with fresh berries, and sliced almonds
- Finish with warm fudge sauce!
Ingredients
- 1/2 cup butter
- 2 cups powdered sugar
- 5 ounces evaporated milk
- 6 ounces unsweetened chocolate
- 1/2 cup heavy cream
Instructions
- Combine all of the ingredients in the top of a double boiler set over rapidly boiling water.
- Without stirring, let cook until the butter and chocolate melt, about 10 minutes. Stir before serving.
- Serve warm!
