When Nancy Silverton entertains, she often serves dishes that her guests can personalize. For her simple and homey ice cream pies, she offers different dessert sauces and toppings.
Plus: More Dessert Recipes and Tips
1 cup graham cracker crumbs
1/2 stick unsalted butter, melted
1/4 teaspoon cinnamon
Pinch of freshly grated nutmeg
1 1/2 pints strawberry ice cream
Cinnamon-Black Pepper Strawberry Sauce
1 pint strawberry sorbet
How to Make It
Preheat the oven to 325°. In a medium bowl, mix the graham cracker crumbs with the butter, cinnamon and nutmeg. Press into a 9-inch glass or ceramic pie plate to form an even crust. Bake in the center of the oven for 8 minutes, or until lightly browned. Let cool completely.
Let the ice cream thaw in the refrigerator for 15 minutes. Scoop the ice cream into a large bowl and, using an electric mixer, beat it just until very soft but not melted. Spread the softened ice cream in the pie shell. Freeze for at least 1 1/2 hours, or until the ice cream is firm.
Cut the pie into wedges and serve with the Cinnamon-Black Pepper Strawberry Sauce and scoops of strawberry sorbet.
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