It doesn’t get simpler than this quick, easy and very tasty dessert. Best of all? No one will know how little time you spent making it!  

Ice Cream Pie
(Makes 6 servings)

4 cups (1 L) vanilla ice cream, softened slightly
¾ cup (175 mL) frozen juice concentrate, thawed
     slightly (see Tip)
1 prepared 9” (23 cm) crumb crust (e.g. graham wafer, vanilla wafer  or Oreo)
Garnish: fruit, fruit sauce, toasted nuts and/or coconut

Combine ice cream and juice concentrate mixing just   until blended. Spoon into crust. Cover with plastic wrap. Freeze until firm, at least 4 hours.

At serving time, cut into wedges using a knife dipped in hot water and wiped with a paper towel. You may need to let pie stand at room temperature for a few minutes before serving. Garnish as desired.


  • Vary garnish as desired. Try strawberry-kiwi juice concentrate with sliced kiwis; raspberry juice concentrate with raspberry coulis; pink lemonade with sliced strawberries; orange juice concentrate with mandarin orange slices and grated chocolate; and pineapple juice concentrate with toasted coconut.