Peach Melba Ice Cream Pie

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Remove the vanilla ice cream and raspberry sorbet from the freezer and let them sit at room temperature for 10-15 minutes to soften enough to be scoopable.

   Uns 15 min

   Nota de cuina: The ideal consistency is soft but not melted.

2. 2

   Place alternating scoops of the softened vanilla ice cream and raspberry sorbet into the pre-made graham cracker crust.

   Uns 3 min

   Nota de cuina: Try to distribute the flavors evenly throughout the pie.

3. 3

   Using a spatula or the back of a spoon, gently swirl the top to mix the flavors slightly and create a smooth, slightly domed surface.

   Uns 2 min

4. 4

   Cover the pie loosely with plastic wrap or foil and place it on a level surface in the freezer.

   Uns 1 min

   Nota de cuina: Ensuring it's level will prevent the filling from shifting as it sets.

5. 5

   Freeze for at least 8 hours, or overnight, until the pie is completely firm.

6. 6

   About 10 minutes before serving, remove the pie from the freezer to let it soften slightly.

   Nota de cuina: This will make slicing much easier.

7. 7

   Arrange the whipped cream, sliced peaches, and fresh raspberries on top of the pie.

   Uns 4 min

8. 8

   Slice the pie and serve immediately.

   Nota de cuina: For clean slices, dip your knife in hot water and wipe it dry between each cut.