Ice Cream Pie
2 cups chocolate graham crackers (not chocolate-covered) blitzed into fine crumbs in a food processor
½ cup granulated sugar
½ cup butter, melted
½ Gallon Alden’s Organic French Vanilla Ice Cream
½ Gallon Alden’s Organic Chocolate Chocolate Chip Ice Cream
½ Gallon Alden’s Organic Cookies & Cream Ice Cream
1 Cup Organic Whipped Cream
1 Cup Organic Fudge Sauce
For the crust: Mix all ingredients well and pat into the base and sides of a springform pan, tart pan or pie pan.
Bake in the center of a preheated oven (350 degrees) for about 7 minutes. Cool completely.
For the filling: Soften the ice cream on the counter until it is spreadable but not melted. Fill pie shell ⅓ of the way with a layer of ice cream. Put in the freezer to firm up the bottom layer while you soften the next flavor of ice cream.
When the layer is firm, repeat with additional flavors.
When all layers are complete, freeze until firm.
To serve: Remove pie from freezer approximately 7-10 minutes before serving. Top with chocolate sauce, fudge sauce or whipped cream. Cut with a smooth knife dipped in hot water and dried with a towel in order to get a smooth cut.