Nothing screams summer like vanilla ice cream and orange sherbet on a stick (also known as a Creamsicle). Try this frozen pie version, which pairs that refreshing citrus flavor with a crunchy graham cracker crust. It’s sure to be a crowd pleaser.
Excerpted from Pie Academy © by Ken Haedrich. Used with permission from Storey Publishing.
Makes 8 to 10 servings
You Will Need:
- Graham cracker crust, homemade (see below) or store bought
- 1 quart vanilla ice cream
- 1 quart orange sherbet
- 1 cup cold heavy cream
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 teaspoon vanilla extract
- ¹/₃ cup confectioners’ sugar
- Canned mandarin orange segments, drained, for garnish (optional)
- Sprigs of fresh mint (optional)
- Prepare the graham cracker crust. Refrigerate until needed.
- If the ice cream and sherbet are quite hard, put them in the refrigerator for about 10 minutes to soften slightly.
- Using an ice cream spade, randomly spoon scoops of the ice cream and sherbet into the pie shell. Use the back of the spade to pack them into the shell; try not to crack the crust. Smooth the top, mounding it slightly. Freeze until firm, at least 1 hour. At the same time, chill a medium bowl and a set of mixer beaters.
- Using the chilled bowl and beaters, beat the cream with an electric mixer (handheld is fine) until it holds soft peaks. Blend in the orange juice concentrate and vanilla. Add the sugar and continue to beat until stiff but not grainy. Spread the whipped cream over the pie, smoothing it with a spoon.
- Freeze for at least 30 minutes before serving, garnishing each piece with one or two orange segments, if desired.
*For a splash of color, put a sprig of fresh mint on top of each serving.
Graham Cracker Crust
Packaged crusts might be convenient, but homemade pie crusts pack more flavor—and they’re surprisingly easy to make. Mix up a few batches and keep some spares in your freezer.
You Will Need:
- One 9 to 9½-inch standard or deep-dish pie plate
- 3 cups crumbled graham crackers or 2 cups packaged graham cracker crumbs
- 3 tablespoons sugar
- Scant ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- 1 to 2 teaspoons milk (if needed)
- If you are using graham crackers, combine the crumbled crackers, sugar, salt, and cinnamon, in a food processor. Using long pulses, grind the ingredients thoroughly, until they have the texture of coarse whole grain flour or fine bread crumbs. Transfer to a large bowl. If you are using packaged crumbs, combine the crumbs, sugar, salt, and cinnamon in a large bowl. Mix by hand.
- Add the butter to the dry mixture. Stir well with a large fork, then switch to your hands and rub the crumbs thoroughly to work in the butter. When you can press the mixture together firmly in your palm and it doesn’t crumble apart, it’s ready. If the mixture still seems a bit crumbly, drizzle in 1 to 2 teaspoons of the milk and mix again.
- Transfer the crumbs to the pie plate. Spread them around loosely in the plate and up the sides. When they’re evenly distributed, start pressing them into place. Drape a piece of plastic wrap over the crust for the final pressing. (This will help you do a cleaner job of getting the shell even.) Refrigerate for about 10 minutes.
- Preheat the oven to 350°F while the shell chills. Bake the pie shell on the center oven rack for 8 to 10 minutes. It should barely brown, if at all. Transfer to a rack and cool thoroughly.