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!
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.
Store covered in the freezer for up to 6 months.Move to the counter to soften when ready to serve.