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.