Ice cream desserts are a summer treat. Ice cream pie answers the wish for a decadent, yet easy-to-prepare dessert. This ice cream pie can be made ahead and is Seriously Simple to assemble.

Since you are buying the crust, if you want, you can insert the pre-made crust into a glass or porcelain plate for a pretty presentation. Softened ice cream is spooned into the crust and the pie frozen, then a cool berry compote is spooned over the pie slice just before serving. For a Fourth of July theme, use strawberry and vanilla ice cream and garnish with raspberries, blueberries and whipped cream. It’s a knockout summer dessert.

If you want to make this treat even more festive, arrange raspberries and blueberries (that can be frozen) on the outside border. I also look for little American Flags, found in seasonal aisles at most stores and often in the bakery section of the supermarket, to decorate the top of the pies.

If you want to make this pie for other summer events, pick your favorite ice cream flavors to build this pie. Consider combinations like chocolate chip and mocha or salted caramel and chocolate. Have fun with selecting your own signature combinations. You can also swap out raspberry compote for hot fudge or caramel sauce.

This is easy to make and can involve children as well. Kids can help decorate the finished frozen dessert. This is a great item to keep in your freezer. Remember to remove the pie from the freezer 15 minutes before serving for easy slicing. Enjoy.

Seriously Simple Ice Cream Pie with Blueberry Sauce

Serves 6 to 8

Note: Make sure the ice cream is soft enough to work with but is not already melting; remove the ice cream from the freezer for 20 minutes before working with it.

For the pie:

1-pint strawberry ice cream, slightly softened

1-pint vanilla ice cream, slightly softened

1 (9-inch) purchased graham cracker piecrust or chocolate-cookie piecrust

2 tablespoons toasted almonds, sliced or chopped

1 (6-ounce) container blueberries

1 (6-ounce) container raspberries

2 tablespoons water

2 tablespoons brown sugar

For the berry sauce:

3 cups blueberries

2 tablespoons brown sugar or to taste

1/2 teaspoon lemon zest

1. Spoon ice cream into the crust (first spread strawberry, then spread vanilla and then smooth top.

2. Sprinkle with almonds; freeze until firm. Remove from freezer 20 minutes before serving so you can cut it.

3. Place blueberries and raspberries in a circular pattern on the outside edge of the pie. Place Fourth of July or other cake decorations on top.

4. While the pie is freezing, make the sauce: Combine the berries in a medium saucepan and add the sugar and zest. Over medium-high heat, cook the fruit, stirring occasionally, until the fruit falls apart, about 8 minutes. Taste for desired sweetness and cool to room temperature.

5. Cut pie into wedges; place on plates. Spoon sauce over or on the side and serve immediately.

Advance preparation: The pie may be prepared one month ahead, covered well and frozen.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.