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Raspberry Swirl Ice Cream Pie
Grease a 9-inch springform pan.
Place graham cracker crumbs and melted butter in a bowl and mix to blend. Firmly press mixture into the bottom and up the sides of the prepared pan. Place crust in the freezer to chill.
To prepare raspberry sauce, place raspberries, sugar, water and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer until raspberries fall apart and sauce starts to thicken, about 10 minutes. Pour the sauce through a sieve and into a bowl. Discard the seeds and let the sauce cool completely.
Spread half of the softened ice cream into the bottom of the crust. Reserve 3 tablespoons raspberry sauce, and gently spread the remaining raspberry sauce over the ice cream. Place in the freezer to chill for 30 minutes. Spread remaining softened ice cream over the top. Then spoon the reserved raspberry sauce on top, and gently swirl with a toothpick. Re-freeze it until completely set, at least 3 hours.
Run a paring knife around the edge of the crust to loosen the pie from the pan and remove the ring. Let it sit at room temperature for 10 minutes before cutting and serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!