Peaches and Cream Ice Cream Pie

This Peach Ice Cream Pie is filled with broiled peaches and creamy vanilla bean ice cream, piled into a graham cracker crust, and drizzled with butterscotch sauce. The perfect frozen dessert for a hot summer day!

PEACHES AND CREAM ICE CREAM PIE

Simple, delicious, and cool – the perfect summer dessert!

Besides being so easy, another great thing about this pie is that you can make it well in advance. I’m going to bring it to my dad’s birthday dinner tomorrow but it’s all ready and waiting.

Ingredients you’ll need to make a Peach Ice Cream Pie

• Vanilla Ice Cream – I used Blue Bunny vanilla bean ice cream but you could definitely make homemade vanilla ice cream.
• Peaches – I recommend fresh peaches because you’ll be broiling them until they’re syrupy and sweet. You could also thaw frozen peaches and do the same.
• Light Brown Sugar
• Salt
• Lemon Juice – Fresh squeezed lemon juice.
• Graham Cracker Crust – I took a shortcut and bought a premade graham cracker crust but you can also make one from scratch.
• Butterscotch Sauce – Caramel would also work really well. I like Sanders.

Equipment you will need

Pretty Pie Plate
Ice Cream Scoop
Pie Server/Cake Cutter

Pre-baby, I would have definitely made the graham cracker crust from scratch but being sleep deprived and short on time, I opted for the store bought crust. Either one will work just fine.

If you’d like to make it from scratch, the one I use in my key lime pie is really good.

How to make a Peach Ice Cream Pie

STEP ONE: Slice the peaches into approximately 1/2″ wedges, lay on a baking sheet, and broil for 3-5 minutes. Toss them, add 1/4 of brown sugar evenly over the top, and broil another 3 minutes or until the sugar melts and starts to carmelize.

STEP TWO: While the peaches are broiling, add 1/2 cup of brown sugar, pinch of salt, and lemon juice to a large bowl. Once done broiling, transfer peaches into the bowl and stir until the sugar dissolves. Cover with plastic wrap and chill approximately 2 hours.

STEP THREE: Once the peaches have chilled, scoop the softened ice cream into the bowl of peaches and stir to distribute. Pour into the prepared graham cracker crust. Cover and move to the freezer until firm. Also move any remaining ice cream/peaches mixture to the freezer.

STEP FOUR: Once frozen and ready to serve, drizzle butterscotch over the top and use an ice cream scoop to scoop ice cream balls from the remaining ice cream to the edges of the pie.

That’s it! Looks pretty fancy but it’s actually really easy.

Make Ahead and Storage

Make Ahead: Because this is an ice cream cake, you can make it ahead of time and it keeps really well, just make sure you store it covered properly so it doesn’t get freezer burned.

Storage: Leftovers should be stored in the freezer, covered properly. They will keep for up to 6 months.

Need more ways to use fruit? Try these:

Easter Egg Fruit Pizza
Peach Crumble Fruit Pizza
Blackberry Crumble
Strawberry Shortcake Cake
Sheet Pan Apple Pie

Click here to view my entire collection of dessert recipes.

Peach Ice Cream Pie

Melissa Williams | Persnickety Plates

This Peach Ice Cream Pie is filled with broiled peaches and creamy vanilla bean ice cream, piled into a graham cracker crust, and drizzled with butterscotch sauce. The perfect frozen dessert for a hot summer day!

4.20 from 10 votes

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Prep Time 30 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 266 kcal

Ingredients

 

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• 3 large large peaches approx. 2 lbs
• ¾ cup light brown sugar divided
• 1 pinch salt
• 1 Tablespoon lemon juice
• 3.5 cups vanilla bean ice cream softened
• 1 graham cracker crust store bought or homemade
• butterscotch sauce

Instructions

 

• Preheat your broiler.
• Line a baking sheet with foil and spray with non-stick spray. Set aside.
• Cut your peaches in half, pit them, then slice into approximately 1/2″ wedges and lay them in an even layer across your prepared baking sheet.
• Broil until they begin to brown, about 3-5 minutes, but it will depend on your broiler so keep an eye on them!
• Toss the peaches around with a spatula then sprinkle 1/4 cup brown sugar evenly over them.
• Continue broiling until the sugar melts and starts to caramelize. This should take about 3 minutes, carefully pushing around with a spatula half way through.
• While the peaches are broiling, to a large bowl, add 1/2 cup brown sugar, a pinch of salt, and a tablespoon of lemon juice.
• Once the peaches are done, pour them, along with their juices, into the bowl. Stir until the sugar dissolves.
• Cover with plastic wrap and chill for approximately 2 hours.
• Once you’re ready to assemble your pie, soften your ice cream. I set my ice cream out for about an hour to soften, or you can microwave on low power if you’re in a hurry.
• Scoop the softened ice cream into the broiled peaches bowl and stir to combine well. Pour the ice cream into the prepared graham cracker crust. Cover with plastic wrap and chill until firm. Also, put your remaining ice cream mixture into the freezer.
• Once ready to serve, drizzle butterscotch across the top of the pie, then use a small cookie scoop to scoop the remaining prepared peach ice cream into balls around the edge of the pie.
• Enjoy!

Notes

Store covered in the freezer for up to 6 months.

Move to the counter to soften when ready to serve.

Nutrition

Serving: 1gCalories: 266kcalCarbohydrates: 43gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 132mgPotassium: 199mgFiber: 1gSugar: 33gVitamin A: 366IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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I feel like I’ve taken most of the month of July off from blogging. Actually, I don’t just feel like I have, I have. My sweet little sleeper decided that there are far more interesting things to do than sleep.

She used to go to bed so easily, right around 7:30/8:00 pm, which left me time for cooking, cleaning, saying hi to my husband, sitting down. But, since the 4th, bedtime has been ridiculous. Up and down, lots of tears, passing out in the hallway, and not going to sleep until 10-11 pm.

Oh, and she’s been getting up anywhere between 4:15-6:15 am. I am pooped. I don’t know if it’s her molars, or just a phase, or if I was just spoiled the last 10 months or so. Whatever it is, say a little prayer for me.

This past Sunday she was up bright and early at 6:00. We did a bunch of things around the house and took a walk but it was getting hot fast, so we made a trip to Walmart. We don’t go there too often but she loves people watching almost as much as I do so it was a fun way to kill some time.

We also timed it perfectly to run into the Blue Bunny ice cream demo. After finishing nearly an entire container of raspberries (don’t judge – even though pre-baby I probably would’ve judged the parents that fed their kids at the grocery store), Julia was ready for some ice cream.

Blue Bunny has a ton of flavors that sounded great but my dad’s birthday is coming up & he likes simple things, so I picked up some Premium Vanilla Bean, some fresh peaches, and we headed home.