Description
Peach Ice Cream Pie is a refreshing and creamy dessert perfect for hot summer days. Juicy broiled peaches are combined with smooth vanilla bean ice cream, all layered in a buttery graham cracker crust and finished with a drizzle of butterscotch sauce. Easy to make, this dessert is ideal for family gatherings, potlucks, or simply treating yourself.
Ingredients
- 3 large peaches (approximately 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 the broiler.
- Line a baking sheet with foil and spray with non-stick spray.
- Cut peaches in half, remove pits, and slice into ½-inch wedges.
- Arrange peach slices in an even layer on the prepared baking sheet.
- Broil peaches until they begin to brown, about 3–5 minutes.
- Toss peaches with a spatula, then sprinkle ¼ cup brown sugar evenly over them.
- Continue broiling for 3 minutes, stirring halfway through, until sugar melts and caramelizes.
- In a large bowl, combine ½ cup brown sugar, a pinch of salt, and 1 tablespoon lemon juice.
- Pour the broiled peaches and their juices into the bowl and stir until sugar dissolves.
- Cover with plastic wrap and chill for about 2 hours.
- Soften the ice cream at room temperature for about an hour or briefly in the microwave on low power.
- Stir the softened ice cream into the chilled peach mixture until well combined.
- Pour the mixture into the graham cracker crust. Cover with plastic wrap and chill until firm.
- Before serving, drizzle butterscotch sauce over the pie.
- Use a small cookie scoop to add remaining peach ice cream around the edge of the pie.
Notes
- Serve Peach Ice Cream Pie straight from the freezer for the best creamy texture.
- Allow the pie to sit at room temperature for 5–10 minutes before slicing to make cutting easier.
- Store leftovers in an airtight container or cover the pie tightly with plastic wrap and keep in the freezer for up to one week.
- Avoid repeated thawing and refreezing to maintain the ice cream’s texture.
- For individual servings, scoop the pie into bowls or small dessert glasses.